The Fed-Up Chef

The meal cost $400 and came with rules. No. 1: No using cellphones, except to document the dinner and the chefs preparing it. “Please do the Instagram, the Facebook, the Twitter; give me the fame, I need the fame,” said Gaggan Anand, whose restaurant bore the same name. Clad in black, with a booming voice…

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The Case for Sausage Rolls

Good morning. Melissa Clark delved into the world of Australian sausage rolls this week, with an article about Paul Allam, an owner of Bourke Street Bakery in Sydney and Manhattan, and accompanying recipes stuffed with lamb, harissa and almond (above), pork and fennel sausage and vegan mushroom and leek. Sausage rolls are a mainstay of…

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