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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.
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Leslie Brenner
3

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.
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Leslie Brenner
6

February 2022

Happy Lunar New Year!
Might we be on our way to a new, more evolved era in restauranting?
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Leslie Brenner
2

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
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Leslie Brenner
3

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.
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Leslie Brenner
2

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.
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Leslie Brenner

March 2021

Nancy Silverton on reinvention
Tomorrow at The Communal Table Talks!
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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
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Leslie Brenner

January 2021

A chocolate mousse for every mood
This classic, easy-to-make, irresistible French dessert is yours to customize The first time I had chocolate mousse was when I was five or six years old…
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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. For many cooks, making a quiche is a big deal. That’s not the…
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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.
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Leslie Brenner
3

December 2020

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