Eureka! Bok Choy!: When Do Chefs Create?

Fricassee of Thai snapper with frogs’ legs, porcini and ham “jus” … pheasant with blueberries and chocolate sauce … coffee-crusted sirloin steak.

These are just a few of the undeniably creative dishes that I have sampled over the past two months in and outside of New York City. Two weeks ago, while gnawing on my Read More