Dang Coconut Chips

Sweet, salty and Kickstarted snacks

Vincent Kitirattragarn’s mother knows Bangkok-style street food. So when Kitirattragarn decided to abandon a corporate San Francisco gig to pursue cooking, he knew who to call first. It was while munching on toasted coconut—a key ingredient in her recipe for Thai lettuce wraps—that he hatched the concept for Dang chips (named for his food-savvy mom): a sweet, lightly salted snack made from crunchy slices of …

Interview: Thomas Keller

Life lessons, groomed gardens and butter-poached lobster at The French Laundry

When invited to The French Laundry, the answer, without hesitation, is a resounding yes. As a destination restaurant with a long waiting list, you never know when the opportunity will present itself again. American Express recently asked us to check out their By Invitation Only program—mentioning a harvest dinner at the Michelin-starred restaurant as one of their offerings—and we jumped at the chance. I have …

Kill the Recipe

Mark Gravel presents a playful guide to radical beanmaking

Mark Gravel is a boss of beans, a leader of legumes, a pioneer of plant-based eating. His new book, “Kill the Recipe: A Cookbook & Visual Guidebook on the Basics of Radical Beanmaking & Plant-based Eating,” introduces beans to at-home chefs while championing the benefits of the food group. Rife with practical information, the book is also gorgeously designed, with hand-written text and hand-drawn images …