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New York Times
3 days ago
- Entertainment
- New York Times
Chefs on the Films That Always Make Them Hungry
The rigor and schedule of professional cooking don't allow for many movie nights, but that's not to say chefs don't find inspiration on the big screen. When we asked a handful of food-world figures about the films that make them want to cook or eat or both, they spoke about narratives that remind them of the joy of a leisurely meal, food's ability to comfort and what drove them to cook in the first place. Here, 11 chefs discuss the food films, old and new, that still excite them. Ruth Rogers, 76, chef and owner of the River Café, London: 'La Grande Bouffe' (1973) I saw this film when I was living in Paris, in 1973. We were there because Richard [the architect Richard Rogers, Ruth's late husband] was building the Pompidou Center. The movie was quite controversial when it came out. It's about a group of friends who decide they're going to eat themselves to death. They get together and start to binge. These four men just absolutely love to eat; it's their great thing in life. My husband and I loved this movie, so we decided to judge people on whether or not the film made them hungry or disgusted. We, of course, were hungry. Years later, I was having lunch with Francis Ford Coppola, and he told me it was his favorite food movie too. Charlie Mitchell, 32, chef of Saga, New York City: 'Good Burger' (1997) I watched 'Good Burger' again this year. I'm from Detroit but I live in New York City, and when I'm homesick I usually get nostalgic for food, music or films. I must've been in elementary school the first time I saw it, probably on VHS. I always connected with the character [Ed (played by Kel Mitchell), a cashier at the burger restaurant where the film is set]. He's in his own world, and he creates this sauce that everyone loves. I felt like I was the only person in my friend group and community who was interested in food at a young age: Everyone was loving Dragon Ball Z and I enjoyed cooking dinner for my mom or cooking with my grandmother on the weekend. So 'Good Burger' was about connecting with that character who was in his own world having so much fun cooking. Want all of The Times? Subscribe.
The Guardian
03-03-2025
- General
- The Guardian
Ruth Rogers and Rose Gray's recipe for lemon tart
Serves 10-12sweet pastry 1 quantity, well chilled (see below)lemons finely grated zest and juice of 7 caster sugar 350g whole eggs 6 egg yolks 9 unsalted butter 300g, softened For the sweet pastryplain flour 350gsalt a pinchunsalted butter 225g, cold, cut into cubesicing sugar 100g, siftedegg yolks 3 To make the sweet pastry, pulse the flour, salt and butter in a food processor until the mixture resembles coarse breadcrumbs. Add the icing sugar followed by the egg yolks and pulse again. The mixture will immediately combine and leave the sides of the bowl. Remove the pastry, wrap in clingfilm and chill in the fridge for at least 1 hour. Preheat the oven to 160C fan/gas mark 4. Coarsely grate the chilled pastry into a 30cm loose-bottomed fluted flan tin, then press it evenly on to the sides and base. Chill in the fridge for 15 minutes. Line the pastry case with greaseproof paper and fill with raw rice or dried beans (or baking beans). Bake blind for 20 minutes. Remove the paper and rice, then bake for a further 10 minutes or until golden brown. Leave to cool. Meanwhile, make the filling. Put all the remaining ingredients, except the butter, in a large saucepan over a very low heat and whisk until the eggs have broken up and the sugar has dissolved. Add half of the butter and continue to whisk. At this point the eggs will start to cook and the mixture will thicken enough to coat the back of a spoon. Add the remaining butter and continue whisking until the mixture becomes very thick. It is important to keep whisking throughout the cooking process to prevent the mixture from curdling. Remove the pan from the heat and set it on a cold, heatproof surface. Continue to whisk until the mixture is lukewarm. Meanwhile, preheat your grill to full heat. Spoon the lemon filling into the pastry case and leave to settle for 5 minutes. Grill until the top is mottled brown – this should take 3-5 minutes. Cool before serving. From The River Cafe Cook Book by Ruth Rogers and Rose Gray (Ebury, £30)
