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Cooking Better Steak
By Tom McAliney, executive chef for Brandt Beef Just in time for Memorial Day, we asked Brandt Beef’s Executive Chef, Tom McAliney, to share some grilling tips and tricks with you. In the following...
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World Center Hotel Opens at Ground Zero
By Emma Murphy, contributing writer This morning, my colleague Daniela and I attended the ribbon cutting ceremony for the World Center Hotel, a new, stylish hotel in Lower Manhattan. The hotel is...
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Win a Sushi-Making Lesson
Now through July 20th, you can enter for the chance to win a sushi-making lesson for yourself and 3 friends with Chef Tracy Griffith at the Dean & DeLuca kitchen. Chef Tracy Griffith Chef Griffith...
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Making Sushi American Style
By Emma Murphy, contributing writer To celebrate the fact that Sushi Chef Tracy Griffith is rolling out new, raw-fish-free Sushi American Style rolls especially for Dean & DeLuca, in July, we held...
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New & Noteworthy: Cascara (“Coffee Tea”)
This post comes to us from Peter Giuliano, Director of Coffee and co-owner of Counter Culture Coffee. The coffee bush bears beautiful, sweet fruits, which ripen in the tropical sun to a deep, ruby red....
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French Toast Cook-Off
By Emma Murphy, contributing writer On Friday, October 15th, two Dean & DeLuca cafes in Manhattan are going to face-off to demonstrate which offers superior French toast. Dean & DeLuca’s City...
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Expanded Local Produce Offerings
By Emma Murphy, contributing writer The Dean & DeLuca market on the Upper East Side of Manhattan recently established a very exciting partnership with Norwich Meadows Farm to bring customers...
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French Toast Cook-Off
By: Shane Newsom On October 15,2010, the DEAN & DELUCA cafe in the New York Times building, a competition was held. The first ever DEAN & DELUCA French Toast Cook-Off was a tremendous...
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Hot Lips Soda
By: Co-Owner Jeana Edelman Our handcrafted fresh fruit soda is brewed, bottled and pasteurized in McMinnville, OR, within just a few miles of the fields and orchards where the fruit is picked ripe....
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Baking Bread with Bren
By Bren Herrera I am not a baker. I bake flan, my claim to fame, but I don’t even consider that a qualifier as a bona fide baker. As a chef and one that loves to eat, being deficient in baking poses a...
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