In my continuing obsession with the evolution of Latin foods in America, I've noticed that the latest rage has been dining on demand, a merger of traditional cooking and fast food. And I don't mean Taco Bell's widely advertised new breakfast menu.
Good things come in small packages. Sardines and mackerel are proof of this adage. These are fish for the converted, fish for people who truly enjoy the flavor of fish.
Master Class: Chef Nancy Silverton fell in love with chef Suzanne Tracht's horseradish cream. She found the secret, and now she's taking the lid off it.
On land in Mexico and a rooftop garden in Los Angeles, Rivera chef John Sedlar grows his own agave, lettuces, herbs and more.
Master Class: Chef Thomas Keller talks about the different kinds of caviar and how to make a great presentation.
Master Class: As good as raw oysters and clams are, cooked, they take on flavors worth savoring. Here are some tips for preparing and baking oysters and clams.
Master Class: Lukshon chef Sang Yoon took his time experimenting with dandan noodles, a Sichuan staple. He finally found the right 'numb-hot' balance and structure, and now shares his recipe.
Ratatouille is a delicious classic summer dish that takes advantage of a garden's bounty. And it can be a stew, a soup, a pasta sauce and more.
So you hate anchovies? Actually, you probably like them more than you think; they often play an essential hidden role, especially in fish sauce
Chef Thomas Keller (the French Laundry, Bouchon) recommends Pomme d'Amour — simple and simply elegant — as a Valentine's Day dessert. He shares how to make it.