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Russ Parsons

Russ Parsons is a former food writer and columnist at the Los Angeles Times. He has been writing about food for more than 25 years, including more than 20 years at The Times. He is the author of the cookbooks “How to Read a French Fry” and “How to Pick a Peach.” In 2008, he was inducted into the James Beard Foundation’s Who’s Who of Food and Beverage, the hall of fame of American cooking. Heleft The Times in 2015.
Waterford, once the capital of crystal, looks beyond its famed factory and embraces a brilliant history

Ireland's oldest city, a couple of hours south of Dublin, has many stories to tell. There's a gold cape on display, and see if you can find Oliver Cromwell's cannonball. And don't miss the Irish soul food, including bacon ribs.

Need a good olive oil at a great price? Think locally-produced, California olive oil

With new techniques and olive varieties, California's olive oil producers have raised quality and reduced prices.

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