There's no better time to both envy and reexamine the legendary Chez Panisse chef's quest for an impeccable fruit bowl.
At a special dinner at The Marksman pub in Hackney, I cooked chicory salad, slow-cooked oxtail, and espresso granita inspired by San Francisco’s Zuni Café.
“There’s a sourness to coriander that works really well in sweet stuff,” says American-born baker and owner of London’s Violet Bakery Claire Ptak, as she shows me how to prepare her festive ginger molasses cookies.
In the Bay Area, where it has become easier to find venture capital than a sense of authentic community, Bakesale Betty—and its fried chicken sandwich—is a sanctuary.
After losing its funding, the schoolyard farm at Escuela Inglesa Kent in Mexico City was prepared to shut down. But a local restaurant soon came to its aid, proposing a symbiotic relationship between the two.
Wine is an unlikely powerful element of Kris Yenbamroong’s restaurant Night + Market Song, the place that brings authentic, rarified Thai street food traditions to LA. Wine has no place in those traditions, and in Thai food, generally, it has hardly...