The Culture of Food and Drink


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"Flatbreads really grabbed me because they're ancient in nature," Paula Marcoux said at a class in early August. "Stone or clay or metal griddles

This summer, I undertook the daunting yet exciting task of cooking for some of my peers. The experience started when I submitted a paper

As this best part of summer delivers a ready-to-eat bounty of fresh vegetables to the kitchen, Luigi Fineo, executive chef at West Hollywood's RivaBella

Chef Josefina Santacruz loves more than anything to eat. With an avid interest in Mexico's traditional cooking, what she likes best is "street" or

Of the American cities traditionally associated with cake -- New Orleans with its King Cake, St. Louis with its gooey butter cake, Boston with

What can a home cook take away from the Modernist Cuisine's food movement? Personally speaking, I have not bought a Pacojet or a whipping