Thirty years since its founding, the Slow Food organization has grown to over 1,500 global chapters, including 150 in the U.S. In September, contributor Simran Sethi attended Slow Food’s most recent gathering in Turin, Italy.
“Genius Desserts,” a new book from Food52, features recipes from masters of baking and pastry. Persian chef Louisa Shafia’s persimmon and goat cheese no-bake cheesecake is a seasonal treat for cooks who aren’t ready to turn their ovens on again.
Santa Barbara’s microclimates make it home to some of California’s best seafood and produce. Jason Paluska, executive chef at The Lark, showcases the region’s eclectic culinary style in his cookbook “Around the Table: Recipes and Stories from the Lark in Santa Barbara.”
The bracket has been narrowed, the comal is heating up, and the tortillas are being filled for this Sunday at LA River and Gardens Center in Cypress Park! Find out who the final four are and don’t forget to RSVP for a day of micheladas, tortilla art, and live music.
On a trip through Texas, confection master Valerie Gordon was inspired by the culture and community surrounding Southern barbecue. Now every Saturday at her Echo Park bakery, crowds fill the sidewalks hoping to try her grilled desserts.
Welcome to Round 2 of the Great #TortillaTournament, which is another action round of quick recaps. We have finally reached our Suave (pronounce it in English or español—it’s the same thing, basically!) Sixteen!