Prince Street

Love, rivalry and astonishing creativity: these are just a few of the things we heard about when we asked our guests, What does community mean to you? Renowned architect Ole Scheeren may be about to do for fast food what he did for fashion with his new design for Dean & DeLuca. Authors Jonathan Franzen and Bill Buford debate their diets and opposing passions for rare birds. Chef Daniela Sotto-Innes from Cosme in Manhattan shares with Eden Grinshpan the secret of her wildly popular duck carnitas. Griffin Dunne makes the case for the French toast and camaraderie served up by a beloved--and endangered--New York institution. Hear why apple picking is extra intense in The Bronx. Take a culinary road trip with LA Times food critic Jonathan Gold with a taste from his upcoming memoir. And visit rural Kentucky for a Madeleine Moment from Boyd Holbrook, star of Narcos. All this and Scarlett Johansson, too!

This month, Prince Street celebrates TRIUMPH with tough and touching stories about hard-won victories. We travel to Bangkok, Haiti, and even into the mind of John Malkovich, to hear how our guests  transform their lives--and the lives of others--through food. Dan Giusti left Noma in Copenhagen, and an ongoing gastronomic revolution there, to launch a movement of his own: fixing the problem of public school lunches in America. We're with him for his very first lunch service and discover why cooking for kids is the hardest thing he's ever done. Alexis Gallivan is on a mission to help empower women in 3rd world countries. Hear how she's doing it with desserts in Port Au Prince, and why working in Haiti is even tougher than in Rwanda. At the Cecil in Harlem, Eden Grinshpan learns from chef Joseph "JJ" Johnson about the history of Afro-Asian cuisine, and how to cook this spicy food that New Yorkers are lining up for. Howie Kahn goes behind the scenes of this year's Emmy-nominated episode of Chef's Table to he

Fullness means radically different things to our six guests this month. What does it mean to you?   For Stephanie Danler, who reads from her bestselling novel Sweetbitter, a sense of completeness came from her first restaurant job in New York City, at Union Square Cafe. For champion Yasir Salem, fullness could spell defeat at the biggest event on the competitive eating circuit. Eden Grinsphan finds out why even impatient New Yorkers will wait hours for a hamburger named "Emmy." In his newly released book, Ten Restaurants That Changed America, Yale's Paul Freedman argues that dining out helped civilize and democratize our country. Noah Bernamoff talks to the founder of a company that wants to make any restaurant-food dream come true--right to your door. And the star of Full Metal Jacket and the new hit series, Stranger Things, reveals why the smell of a drive-in snack bar triggers his moving Madeleine Moment.  

We’re keeping it real this month on Prince Street with a show about anxiety. We understand—it’s summer, time for ice cream and the beach. But we also know that nerves are not seasonal, especially when it comes to... food. On this episode, Phil Rosenthal, creator of the hit sitcom Everybody Loves Raymond and host of the award-winning I’ll Have What Phil’s Having, reveals one of the secrets of his success, and why he thinks more people should be anxious. Find out why author and food editor Kat Kinsman might disagree, especially when it comes to the dangerous kind of anxiety that increasingly afflicts people in the restaurant industry. Chef Erik Ramirez teaches Eden Grinshpan how to make Peruvian ceviche while swapping tips on how to reduce anxiety. Sierra Tishgart steals a moment with chef Jessica Koslow of LA's Sqirl, who is launching two new projects while publishing her first cookbook at the same time. And Jay McInerney reads from his twelfth book, out this month, his latest novel, Bright Precious Days.

Rule breakers are the focus this July on Prince Street, those who use food to push boundaries and change culture. Chef Bun Lai forges an unexpected path for sushi-making, while staying mindful about the state of our oceans; Jay McInerney stands in as his guinea pig. Sierra Tishgart explains how renegades run Take Root, a 12-seat, Michelin-stared restaurant in Brooklyn. Howie Kahn visits Ruth Rogers of London's legendary River Cafe for a lesson about how rule breaking fosters sustainability. Plus, Mike Solomonov and Eden Grinshpan wipe some hummus. Noah Bernamoff meets his maker at Katz's Deli. And Scarlett Johansson shares a poignant food memory. 

Craving is the topic this month on Prince Street. A professional line-waiter explains the psychology of cult-craving. Alex Guarnaschelli tells us why she's driven to test herself in her latest challenge--stand-up comedy. When she is reunited with her mother, a young Somali-American woman discovers a sauce recipe from her country that will change her life. Mario Batali and Jay McInerney share memories of the late great novelist Jim Harrison.

On this episode of Prince Street, we asked some of the most interesting people in the food world to tell us about a moment in their life when they chose the riskier path. Chef-extraordinaire Eric Ripert of Le Bernardin talks about writing his first memoir with novelist Jay McInerney; Howie Kahn talks to former U.S. Army Captain Kimberly Jung about starting Rumi Spice, her saffron exporting business in Afghanistan ; Sierra Tishgart reports on the big gamble two editors are taking by launching two print food magazines aimed at gay men. All this, plus an encounter with Canadian Prime Minister Justin Trudeau, Scarlett Johansson and more.

What does it mean to truly be prepared? Can you be — for the bigger moments in life? In this episode, you'll hear how all kinds of people get ready. Novelist Jay McInerney talks to legendary filmmaker and wine maker Francis Ford Coppola at his historic vineyard in Napa Valley; Eden Grinshpan finds out ramen master Ivan Orkin is preparing for his next culinary gamble; Griffin Dunne gets a donut-cooking lesson --on US Coast Guard ship; and Pakistani-American banker Umber Ahmad launches into the competitive world of international bakeries. Plus a 'ghost in the machine' and some pre-schoolers, too!