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Chef Santiago Astudillo refined his culinary skills in the renowned kitchens of Daniel and Le Bernardin. Now, he’s crafting spectacular vegetable dishes at The Wesley to usher in the “sustainable renaissance” of the NYC dining scene.
From Ikea’s Christmas tree made from veggie meatballs to Plantega’s $5 sub deal that rivals Subway, we’re serving up the best in vegan food news of the week.
Precision fermentation has cracked the stretch-and-melt code in cheese but reaching scale and price compatibility are the next challenge.
At top-ranked Italian restaurant Reale, three Michelin-star chef Niko Romito serves a new vegetarian tasting menu that he says is “more exciting than meat and fish.” Is fine dining going plant-based?
When people think of the greater Yellowstone ecosystem, the critters that usually come to mind first are bison, bears or elk. But the park's most prolific organisms are too small to see with the human eye.