Here's the thrilling conclusion to my interview with the incredibly talented pastry chef Michael Laiskonis of Le Bernardin. We chat more about, you guessed it, chocolate! More

Michael Laiskonis is consistently rated as one of the top pastry chefs in the country for his work at the three-Michelin-star-rated Le Bernardin. He also happens to be an incredibly nice guy, and generously took some time out of his insane schedule to answer some of my questions . More

There’s no sweeter seafood than a scallop right out of the shell. At Le Bernardin, they’re charred only on their sides and left ultra-rare in the middle to preserve that amazing sweetness. The smoky, salty garnish of oven-dried Niçoise olives... More

It is with some amusement that I note Eric Ripert’s description of Le Bernardin’s braised halibut dish as “the ultimate one-pot meal”. For most of us, one-pot meals are comforting, homey things, thrown together at a moment’s notice; they do... More

I’ve almost given up on crab cakes, because restaurants seem to want to put anything in them—from breadcrumbs to mashed potatoes—but crab. Ironically, Le Bernardin puts its crab-only crab cakes in quotation marks, so as not to mislead the... More