Find out how these legendary chefs make their turkey, gravy, squash and cranberry sauce.
It's all in the wrist.
Hamptons Journal: Nona Hendryx Pays Tribute to Bowie at LongHouse Reserve Jubilee/ Richard Mishaan's Design at Guild Hall, and the East Hampton Historical Society
Jack Lenor Larsen's LongHouse Reserve, home to a spectacular sculpture garden including Yoko Ono's "Wishing Tree," became
An ever-expanding genre of cookbooks is exploring the idea of traditional Japanese foods at home. We have Nancy Singleton Hachisu to thank for that.
Ingredients: 4 cups warm water 1 teaspoon salt 2 cups chickpea flour Olive oil, lots Salt and pepper for seasoning Directions
It's hard to completely escape this traditional idea of women's cooking as domestic if most of the highest honors given out are opportunities to cook for men in positions of power, like the pope or the president.
Take our latest Week to Week news quiz to help you prep for next week's GOP debate. Or just because you like news quizzes
Charlie Palmer's foie gras mousseline with bing cherries was also a favorite. Light and fluffy, it was beautifully smooth. And who could resist Francois Payard's tasting table full of macaroons? Each was accompanied by a wink and French charm.
The way to solve problems is through food. I believe that the whole world has to be educated. Every decision we make is a very political decision. If we change the way we eat, we will have tremendous effect.
I'm launching with a Q&A with Amanda Chantal Bacon. Amanda embodies the Angeleno ethos of wellness despite being her upbringing in New York City.
What have the highlights and challenges been during your tenure as CEO of your own company? The highlights have been seeing
The U.N. Food and Agriculture Organization (FAO) proclaimed 2014 the International Year of Family Farming. There are 500 million smallholder farms worldwide and more than two billion people in the world depend on them for their livelihoods.
The Edible Schoolyard in Berkeley is a one-acre organic garden and kitchen classroom in Martin Luther King Jr. Middle School.
The chef-based demand for heirloom nutrient dense foods is helping to re-establish forgotten produce and proteins devalued by the industrial food system, creating limitless possibilities.
Alice Waters has shaped our food culture, our restaurants, our home kitchens, and even our gardens for more than four decades.
Yes, Judy Wicks is indeed giving business a good name. She is one of a growing handful of sorely-needed, anti-Gordon Gekkos
The Temecula Valley was cattle country from the 1800s until the 1960s, and the area's Old West lifestyle is reflected in
With the rich agricultural heritage of the south as backdrop to historic Charleston, SC, I joined 300 of America's best chefs, food producers and food activists in early November, for the Chefs Collaborative National Sustainable Food Summit
The first time you drive an electric car--after it's unplugged, of course--it has an almost golf cart feel to it. I don't