For her latest culinary adventure, intrepid cook-in-training Reggie Nadelson heads to Harlem, where she learns an authentic southern specialty from a revered master. The oil sizzles, snaps, crackles in the seasoned black cast-iron pan. The skillet feels a hundred years old, something seasoned with depth and age and history. Tentatively I pick …[Read more]
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Mastering the Art of Fried Chicken
For her latest culinary adventure, intrepid cook-in-training Reggie Nadelson heads to Harlem, where she learns an authentic southern specialty from a revered master. The oil sizzles, snaps, crackles in the seasoned black cast-iron pan. The skillet feels a hundred years old, something seasoned with depth and age and history. Tentatively I pick …[Read more] 
For her latest culinary escapade, Reggie Nadelson pays a visit to Ron Ben-Israel for tips on crafting a dessert almost too pretty to eat. By REGGIE NADELSON "Elton John’s people just called and asked me to make his birthday cake—what should I do?" says Ron Ben-Israel when he calls to 
Steak is to Buenos Aires as chocolate is to Paris. Not only is it everywhere but beef is also part of this city's history and soul. Reggie Nadelson reports.
Midnight at La Dorita in Buenos Aires and a friend, call her Luisa, arrives from her shrink and consumes a pound or two of bloody and delicious rump steak. On the terrace the crowd eats meat and drinks red wine from old-fashioned, thick-necked carafes. In this neighborhood restaurant, almost no one speaks English. Cigarette smoke drifts on 
As she continues her journey toward competence in the kitchen, Reggie Nadelson visits Heston Blumenthal, the chef they call the Einstein of the restaurant set. BY REGGIE NADELSON It’s ten to eight in the morning when I arrive in the English village of Bray and I’m nervous. I’m 
In a city where tradition meets the avant-garde in shops, cafés, even living room windows, Reggie Nadelson finds the heart of modern Dutch design. BY REGGIE NADELSON
Along Amsterdam's Prinsengracht Canal, in the heart of this cold, upright, lovely northern city, some of the tall, thin houses are four or five hundred years old. And some of the faces you see in this staid paradise of exquisitely correct social policy still resemble the merchants, matrons, and maids painted by Rembrandt. Go to the 
In Delta Junction, one winter pastime is tossing your coffee into the air, then watching it freeze in pale-brown crystalline sheets on the way down. Temperatures in the interior of the state, here at the last stop on the Alaska Highway, often sink to 50 below. Weather isn't small talk 2,350 miles north of Denver; it's life and death. You plug your car 
On the 12th floor of a dull gray office building on Fifth Avenue is Verdura—part showroom, part shop, and part archive. Call it the candy store. Even with the elegant rooms and the ever-so-polite glass cases, there's something intoxicating about Verdura's jewels, something luscious, sensuous, yummy: The vintage bubble-gum-pink topaz bow brooch mounted in gold with diamond ribbons, the fat heart fashioned of cabochon emeralds the color of glazed fruit and wrapped up with strings of diamonds, the