Mahira Rivers's profile photo

Mahira Rivers

New York

Contributor at Freelance

James Beard Foundation-nominated writer, former Michelin inspector, bylines in @nytfood @grubstreet @resy et al. I have a newsletter! https://t.co/2cUkKlZf6C

Featured in: Favicon theguardian.com Favicon nytimes.com Favicon washingtonpost.com Favicon yahoo.com (+2) Favicon boston.com Favicon indianexpress.com Favicon scmp.com Favicon chron.com Favicon nzherald.co.nz Favicon seattletimes.com

Articles

  • “Not Too Sweet” or Too Sweet to Fail?

    1 week ago | tastecooking.com | Mahira Rivers

    In 2009, the Hong Kong–based chef Mak Kwai Pui did the unthinkable. He left a prestigious job as chef at Lung King Heen, a Cantonese fine-dining restaurant in the Four Seasons Hotel, and opened his own 20-seat dim sum canteen in Mong Kok, a working-class neighborhood of Kowloon, with co-chef Leung Fai Keung.

  • Institute of Culinary Education

    3 weeks ago | ice.edu | Mahira Rivers

    Kristen Miglore is the queen of cooking hacks. But don’t take our word for it; take it from Genius Recipes, the long-running and wildly popular column she wrote for Food52, a digital food and lifestyle company. Following its launch, Miglore, who graduated from ICE in 2008, became the food world’s go-to source for smart tricks that make home cooking easier and more efficient.

  • Sweet, Salty, and Vegan

    3 weeks ago | starchefs.com | Mahira Rivers

    For the second course, Varley sent out a poppy seed-studded cake with plant-based mascarpone and a tomato-basil jam, contrasting sweet and vegetal flavors. “My favorite thing is bridging salt and sweet,” they say. The mascarpone is made from Violife cream, which acts as a close 1:1 substitute for heavy cream.

  • ICE at 50: For ICE Alum Dan Segall, "Bigger Isn't Always Better" - But Cheffing In Bali Is

    1 month ago | ice.edu | Mahira Rivers

    If you need more proof that the life of a chef is anything but boring, just look to Chef Dan Segall's illustrious, globe-trotting career. Segall, who grew up in New England, graduated with a Culinary Arts diploma from ICE in 2002. Soon after, he made the pivotal choice to move to Singapore for an externship at The Regent Hotel, eventually securing a full-time position there as Chef de Cuisine.

  • Meet Dr. Nate Wood, ICE Distinguished Alumni Honoree

    1 month ago | ice.edu | Mahira Rivers

    Nate Wood knows a good peach when he sees one. That’s just what happens when you grow up in Michigan with a family that cherishes good food, like seasonal fruits at their peak. But for Dr. Nate Wood, who graduated from ICE in 2018, fresh fruit is also key to a well-rounded diet and a healthy lifestyle.

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Mahira
Mahira @mahirarivers
24 May 23

Ryan!! Thank you!! 🙏🏽

ryan sutton
ryan sutton @qualityrye

"Luckily, many shops have weathered rent increases because the families own their buildings, a smart early investment." – interesting tidbit from this thoughtful @mahirarivers missive on classic NYC slice shops! https://t.co/rNWirdjktk

Mahira
Mahira @mahirarivers
18 May 23

RT @scottspizzatour: Great article by @mahirarivers about the loss of classic NYC slice shops and what it means for the city. https://t.co/…

Mahira
Mahira @mahirarivers
18 May 23

I wrote about New York Pizza for Eater!! https://t.co/zg6EuxyzOP