Alison Roman – Over a long summer lunch at her Brooklyn apartment, the food writer and ex-pastry chef trades dinner-party tactics, reveals her biggest food heroes and explains why recipes exist to be subverted

Inside Alison Roman’s Kitchen – The New York food writer picks out a very useful fruit, some obsession-worthy tableware, and a cookbook that takes her back to California

Alison Roman’s New York Address Book – The food writer on her four favourite NYC pizzerias, the place to go for deep-fried tofu and an amazing Middle Eastern grocery

Spring Peas With Anchovy, Lemon & Radishes – “When it comes to spring produce, I prefer my peas raw and my radishes plentiful. Crunchy, spicy, bitter, flawless radishes are only made better by salty anchovy and an aggressive

Roasted Branzino With Basil & Aleppo Pepper – “Roasting a whole fish is easier than dealing with fillets, in my opinion. Cooked on the bone, protected by the skin, it’s almost impossible to overcook. And while I don’t

The Gannet Q&A: Sam Sifton – The New York Times food editor on memorable meals, kitchen soundtracks and being a terrible cookbook flirt

Neal Bodenheimer – The owner of three great New Orleans bars makes BBQ shrimp for lunch and plies us with extraordinary cocktails. He shows us his address book for the city and picks out his favourite spirits

Neal Bodenheimer’s New Orleans Address Book – The cocktail supremo on a wood-fired fish restaurant, an exceptional burger joint and one of the country’s best cheese shops

Cadiz Bramble – An inspired mix of fino sherry, cassis and lemon juice, shaken up by New Orleans cocktail bar owner Neal Bodenheimer

Inside Neal Bodenheimer’s Kitchen – The New Orleans bar owner on his favourite spirits, key pieces of cocktail kit and three excellent books about drinks

Louisiana BBQ Shrimp – A spicy, buttery and intensely delicious Creole dish made for us by New Orleans bar owner Neal Bodenheimer

Bill Kearney – The owner of Galatoire’s serves us an indulgent New Orleans breakfast, dips into his personal wine collection and recalls a bizarre occurrence at his legendary French Quarter restaurant

Pain Perdu – AKA French toast, this indulgent breakfast dish of sugary egg-soaked bread was made for us by Galatoire's owner Bill Kearney and his wife Karyn

Inside Bill Kearney’s Kitchen – The owner of Galatoire’s picks out a wine for special occasions and an ingenious device that allows you to drink it at your leisure, plus some favourite cookbooks

Bill Kearney’s New Orleans Address Book – The owner of Galatoire’s recommends a bistro that does “the best mussels in town”, one of New Orleans’s great old-time restaurants and his favourite grocery store

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