Brenner Report

France trend report: Escargots, herring and mimosa treatments galore — but 86 the mustard

That's some of what I found on my recent trip to Paris and points southwest.

Jun 30, 2022 • 

Leslie Brenner

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March 2022

Family dinner: It's everywhere, and it's going to save us

Drop-off meals are the delicious, nurturing answer to so many of life's (and the restaurant industry's) problems.

Mar 6, 2022 • 

Leslie Brenner

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February 2022

Happy Lunar New Year!

Might we be on our way to a new, more evolved era in restauranting?

Feb 1, 2022 • 

Leslie Brenner

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January 2022

Modern Brazilian cuisine, explained

Junior Borges, executive chef of the first restaurant of the genre in the U.S., will break it down for us in a live-streamed conversation

Jan 26, 2022 • 

Leslie Brenner

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December 2021

The year in cooking (with recipes galore!)

The upside to sharing and oversharing recipes. Plus, a look back at Cooks Without Borders' most popular stories and recipes of 2021.

Dec 27, 2021 • 

Leslie Brenner

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November 2021

Want restaurant culture to survive?

Whether we're diners, owners or staff, we all have an essential part to play. Plus readings/ watchings/ listenings and more.

Nov 9, 2021 • 

Leslie Brenner

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March 2021

Nancy Silverton on reinvention

Tomorrow at The Communal Table Talks!

Mar 25, 2021 • 

Leslie Brenner

Nancy Silverton at the Communal Table Talks

Plus, ghosted kitchens, the next exciting big thing in Mexican cooking, and a new workshop for experienced and aspiring food writers

Mar 21, 2021 • 

Leslie Brenner

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January 2021

A chocolate mousse for every mood

This classic, easy-to-make, irresistible French dessert is yours to customize

Jan 16, 2021 • 

Leslie Brenner

A stellar quiche Lorraine is easier to make than you might think

Custardy, bacony, buttery-crusted and warm, it’s a treat you’ll love to make — and eat.

Jan 8, 2021 • 

Leslie Brenner

The Communal Table Talks

You're invited to join my two brilliant friends and me for a conversation about how to evolve restaurants.

Jan 3, 2021 • 

Leslie Brenner

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December 2020

Moussaka gets a (long overdue!) makeover

Greece’s most famous dish has a curious history that may explain why it’s not easy to find a great version.

Dec 13, 2020 • 

Leslie Brenner