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It was so frenetic: HBO Max follows Wolfgang Puck Catering Chef Wolfgang Puck right, and his son Byron make a pasta dish at the Governors Ball Press Preview for the 92nd Academy Awards in Los Angeles on Jan. 31, 2020. A new four-part documentary series, “The Event,” on HBO shows the intense planning and details that go into high-profile catering. (AP Photo/Chris Pizzello, File) This image released by HBO Max shows Chef Pauline in a scene from the four-part documentary series, “The Event,” which shows the intense planning and details that go into high-profile catering. (Jessica Brooks/HBO Max via AP) ....
Dinner is fast and flavorful with these 30-minute gingery, garlicky chicken thighs Akoho Misy Sakamalao (Chicken Thighs With Garlic, Ginger and Coconut Oil) (Photo by Tom McCorkle for The Washington Post) Published January 19. 2021 11:41AM | Updated January 19. 2021 2:36PM Ann Maloney, The Washington Post Whenever someone shares a recipe with me, I feel honored and pretty darn confident that it will be good. There is a reason a dish travels from one set of hands to another. It might be because it is foolproof, but often it is loved because it comes with a memory or a connection. It s the pie someone s mom made every Christmas. It s a casserole that landed on every Sunday dinner table. Or it is a reflection of a person s heritage and culture. ....
Nakladany Hermelin (Czech-Style Marinated Camembert) (Photo by Tom McCorkle for The Washington Post) Published January 12. 2021 7:32AM Luke Pyenson, The Washington Post I m sitting in a crowded pub in Prague. It s warmly lit, cozy and a little smoky. My band has just completed its first European tour, and we re celebrating with our Czech driver and tour manager, David. We re drinking generous mugs of Pilsner, and David is translating the menu as I stumble phonetically through the brand-new-to-me words such as sun-ka (ham) and tla-cen-ka (head cheese; also, colloquially, traffic jam). Before long, the words turn into dishes, which appear on the table, entirely fresh and exciting, and yet, to my Ashkenazi palate, not entirely unfamiliar. The best kind of night. ....