Click to watch video On Gordon Ramsay, Mario Batali says, “He's a good yeller.” Watch the video to find out what our favorite red-headed, Crocs-wearing, seasonally eating chef had to say about hot heads prevailing in the kitchen. Aaaand, if you happen to find yourself in a Mario Batali establishment this Earth Day (that'd be Sunday, April 22), you'll take take home a packet of organic Cherry Belle radish seeds that also doubles as a two for one promotion to visit The New York Botanical Garden this summer. Batali says, “Eating radishes you grew yourself? That’s one way to start lowering your carbon footprint!” To that, we can only yell, “Yes, Chef!” Previously – This is the year you garden and iReport: grow something to eat

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Why chefs yell, according to Mario Batali

Private chefs prepared to cook anything, elegant surroundings and even butlers are among the amenities in lavish suites of some hospitals.

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Chefs, Butlers and Marble Baths – Not Your Average Hospital Room

Charlie Trotter will close his namesake restaurant at the end of August after a 25-year run as an influential chef.

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Charlie Trotter Is Closing Chicago Restaurant in 2012

After word that Mario Batali had mentioned them in the same breath as Stalin and Hitler, many Wall Street executives threatened to cancel their hard-won reservations.

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Bankers Boycott Chef Mario Batali After Hitler and Stalin Remarks

The D.C. restaurant that’s most overdue for a facelift? My vote goes to the original Jaleo in Penn Quarter. And it appears I’m not alone in that assessment. Visionary chef Jose Andres yesterday announced plans to transform his tired-looking tapas bar into a destination representative of modern Spain. Read full article > >

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Jose Andres’s Jaleo gets a facelift

From the moment he opened the Bazaar in Los Angeles, Jose Andres gave Tinseltown something to gaze upon other than its own navel — or Katherine Heigl ’s. In her four-star review for the Los Angeles Times, critic S. Irene Virbila wrote: How to describe the experience at the Bazaar by José Andrés in the new SLS Hotel at Beverly Hills? Fellini-esque, a gastronomical circus, a flirtation with the flavors and soul of Spain? Los Angeles has never seen anything remotely like this exciting restaurant from Spanish chef Jose Andres. Read full article > >

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Could Jose Andres open a Bazaar in Washington?

From the moment he opened the Bazaar in Los Angeles, Jose Andres gave Tinseltown something to gaze upon other than its own navel — or Katherine Heigl ’s. In her four-star review for the Los Angeles Times, critic S. Irene Virbila wrote: How to describe the experience at the Bazaar by José Andrés in the new SLS Hotel at Beverly Hills? Fellini-esque, a gastronomical circus, a flirtation with the flavors and soul of Spain? Los Angeles has never seen anything remotely like this exciting restaurant from Spanish chef Jose Andres. Read full article > >

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Could Jose Andres open a Bazaar in Washington?

Gabrielle Hamilton, the owner of the East Village restaurant Prune, has written a heady rush of a memoir, “Blood, Bones & Butter.”

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A Chef’s Life, With Scars and All

The Chicago chef Grant Achatz’s new restaurant, Next, will be transformed every three months.

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The Perfect Menu. Now Change It.

Professional chefs in New York have much advice to offer on how to prepare a turkey, and the rest of the feast too.

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Chefs’ Tips for the Thanksgiving Meal

This article titled “Nigella Lawson’s kitchen confessions” was written by Emma Sturgess, for The Guardian on Monday 30th August 2010 19.00 UTC

Is your kitchen slightly defective? Not enough storage jars? Low stocks of chocolate morsels? You might be tempted to look to Nigella for inspiration. This, she would have you believe, is a mistake. On the cover of her new book Kitchen: Recipes From the Heart of the Home (£26, Chatto & Windus), she wears an apron, lest the famously creamy décolletage be spattered. It could happen: life is a whirl of after-work urgency and feeding friends when frantic. But no matter how many times she professes to be an anti-perfectionist, it’s hard to believe.

She opens her mouth to tell us that things go wrong for her, too: we hear the slow, silky flow of molten chocolate. She tells us that she forgot to put the vegetables in her Thai chicken noodle soup; we assume she was distracted by plucking a single perfect rose from an Eaton Square windowbox. From the scarlet negligee she poses in with a bowl of “slut’s spaghetti” to the title of How to Be a Domestic Goddess, she’s always had her tongue thrust so far into her cheek that there’s no room for chocolate lime cake. She’s entirely in control of her own image, and she looks, sounds and cooks too smooth. We’re not buying it.

What we will be buying is Kitchen. At 500 pages, it’s the same length as her first, now-classic book How To Eat, signalling a return to form after the flimsiness of Nigella Express. The recipes are reassuringly solid, enticing and, crucially, just that bit less excessive; the sugar count, though still no diabetic’s delight, is down significantly. This aside, she has refused to evolve with fashion, and, in keeping her cooking much the same, has acquired a rebellious appeal. The rest of the civilised culinary world is desperately trying to tread lightly on the earth while smoking its own kippers. Nigella goes shopping in a cab and rips the cellophane off packets of stir-fry veg and ready-made gnocchi. Her only flaw is an urge to make life easier. Perfect.

guardian.co.uk © Guardian News & Media Limited 2010

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