Mac and cheese. It's a dish that inspires snark from many of us chefs. But honestly, I love it. From it's creation myth – in which Thomas Jefferson brought macaroni and parmigiano cheese back from Europe to create it – up to recent times, where the dish has morphed into multiple variations; the additions including bacon, truffles, alternative cheese to the classic cheddar, mustard, cream and even onions. Not long ago, I had a good batch at SFBI, while taking a course on baguettes. It reminded me that this is comfort food, simple, yet subtle, quite delicious. Here is my latest effort!
In the spring of 2007, we reached out to Anthony Bourdain for an interview. By then, Bourdain was established as a...