As she toured the world, Vietnamese pop star Lynda Trang Dai sought Vietnamese food in cities she visited. "In any city I would go to, I would just check in at the hotel, throw all my luggage down, and go find a Vietnamese restaurant." Five years ago, she opened Lynda Sandwich in Orange County, California.
"If you're going to grill, you can mark it first on a hotter part of the grill," says Chris Ying, editor in chief of Lucky Peach and co-author of The Wurst of Lucky Peach. "Then move it to the cooler, indirect heat to finish cooking gently and slowly, and let all of those fats and everything break down inside of the sausage."
"There are generally two types of scallops that you can see at the store: wet and dry scallops," says Molly Birnbaum, executive editor of Cook's Science at America's Test Kitchen. "There's a big difference."
In October 2015, The Splendid Table celebrated its 20th anniversary with a live stage show at the Fitzgerald Theater in St. Paul, Minnesota. “This generation of cooks -- and any generation of cooks -- has a responsibility to create new recipes,” said chef Enrique Olvera, author of Mexico from the Inside Out, at the event.
Dr. Maya Shetreat-Klein, author of The Dirt Cure, wants you to consider how your food is grown. "Rich, healthy soil is infused into our food," she says. "That makes the food healthier. It makes the plants healthier. It make the animals who eat the plants healthier. We, who eat animals and plants, are also healthier because our soil is healthy."
In October 2015, The Splendid Table celebrated its 20th anniversary with a live stage show at the Fitzgerald Theater in St. Paul, Minnesota. At the event, contributor Melissa Clark, author of 32 cookbooks and a columnist for The New York Times, talked about writing about cooking. She said: “When I’m writing my column, I’m thinking, ‘What am I hungry for?’”
In October 2015, The Splendid Table celebrated its 20th anniversary with a live stage show at the Fitzgerald Theater in St. Paul, Minnesota. At the event, contributor Melissa Clark interviewed host Lynne Rossetto Kasper about working with Shelley Winters, the time Lynne tried to swim to Europe as a child and how she accidentally set herself on fire while cooking dinner.
The California-Mexico border is an area filled with taquerias and Mexican restaurants. But if you ask people there about their most notable regional cuisine, they won’t say street tacos or mole -- they will say it’s Chinese food.
“The restaurants that you see now are the remnant of the Chinese population that used to fill the U.S.-Mexico borderlands in Mexicali and in Baja California,” says Robert Chao Romero, associate professor of Chicana/o studies at University of California, Los Angeles.