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Danisia “Chef D” Anderson, sous chef at New York’s critically acclaimed Tatiana, By Kwame Onuwachi, never expected to be a…
By Vanessa Parish February 15, 2024
Welcome to Ask Resy, in which Team Resy (and friends!) answer your most burning questions on all topics food and…
By Noëmie Carrant May 15, 2023
When Alon Shaya and Ayesha Nurdjaja met for the first time, their mutual admiration was easy to understand. At their…
By Mahira Rivers Updated: April 4, 2023
Plenty of chefs aim to impress with farm-to-table talk, but few are as dedicated as Sarah Welch, chef and partner…
By Mark Kurlyandchik March 6, 2023
I’m seated in the far-right corner booth of the recently opened La Brasserie on a particularly gray late afternoon in…
By Deanna Ting January 27, 2023
Dim sum brings all of us together, across generations, cities, and Chinatowns. We asked Asian American chefs and restaurateurs from…
By Resy Staff September 28, 2022
In March 2021, Resy chatted with the Washington, D.C.-based team behind Chefs Stopping AAPI Hate, just as they were launching…
By Jennifer Flowers May 31, 2022
Food historian Adrian Miller doesn’t remember how old he was when he started craving his mother’s barbecued pork spareribs, sausages,…
By Lenore T. Adkins July 6, 2021
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