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cooking and cookbooks

Hatched From Peanuts, the South’s Hot New Oil

Hatched From Peanuts, the South’s Hot New Oil

Clay Oliver with a harvest of peanuts on his farm in Georgia that will be used for planting next year’s crop in the spring. Mr. Oliver uses raw peanuts to make a cold-pressed green peanut oil that has
Food Fight Heats Up as America’s Test Kitchen Sues a Founder

Food Fight Heats Up as America’s Test Kitchen Sues a Founder

Christopher Kimball in April, when he was setting up Christopher Kimball’s Milk Street, his new business venture.
Cooking Up Conversation as Martha’s Vineyard Quiets Down

Cooking Up Conversation as Martha’s Vineyard Quiets Down

A meeting of the Martha’s Vineyard Cookbook Club.
A Navajo Chef Looks to History in His Homage to Native Cuisine

A Navajo Chef Looks to History in His Homage to Native Cuisine

Freddie Bitsoie, right, the executive chef of the Mitsitam Native Foods Cafe at the National Museum of the American Indian, joked with a prep cook, Jamal Gomez, in the kitchen last week.
Tech Fix: Two Sous Vide Gadgets Face Off in a Kitchen Showdown

Tech Fix: Two Sous Vide Gadgets Face Off in a Kitchen Showdown

The Joule sous vide cooker, which is controlled by a smartphone app.
Tech Fix: Two Sous Vide Gadgets Face Off in a Kitchen Showdown

Tech Fix: Two Sous Vide Gadgets Face Off in a Kitchen Showdown

The Joule sous vide cooker, which is controlled by a smartphone app.
Peng Chang-kuei, Chef Behind General Tso’s Chicken, Dies at 98

Peng Chang-kuei, Chef Behind General Tso’s Chicken, Dies at 98

Lightly battered and fried in a chili-accented sweet-and-sour sauce, General Tso’s Chicken has been called “the most famous Hunanese dish in the world.”
Canada Today: Emissions Policy, Bird-Hunting and Meat Pie

Canada Today: Emissions Policy, Bird-Hunting and Meat Pie

Jerry Hussey, left, and Shannon Mouland hunting turr, a migratory seabird, off Bonavista, Newfoundland.
What in the World: Newfoundland Is Big on Bologna: Fried, Stewed and Layered Like a Cake

What in the World: Newfoundland Is Big on Bologna: Fried, Stewed and Layered Like a Cake

“The big stick,” a 9.7-pound bologna sausage encased in wax, from Maple Leaf Foods, is a big seller in Newfoundland.
Revalued: The ‘Impossible’ Veggie Burger: A Tech Industry Answer to the Big Mac

Revalued: The ‘Impossible’ Veggie Burger: A Tech Industry Answer to the Big Mac

An Impossible Burger starts as a mixture of wheat, coconut oil and potatoes.
Revalued: The ‘Impossible’ Veggie Burger: A Tech Industry Answer to the Big Mac

Revalued: The ‘Impossible’ Veggie Burger: A Tech Industry Answer to the Big Mac

An Impossible Burger starts as a mixture of wheat, coconut oil and potatoes.
Charred, Browned, Blackened: The Dark Lure of Burned Food

Charred, Browned, Blackened: The Dark Lure of Burned Food

The chef Gerardo Gonzalez chars vegetables for his burned-almond mole, which he serves with hominy and octopus at Lalo, the restaurant he opened last fall in Chinatown in Manhattan.
U.S. Team Wins Bocuse d’Or Competition for First Time

U.S. Team Wins Bocuse d’Or Competition for First Time

Winners of the Bocuse d’Or in Lyon, France, were teams from the United States, center, in first place; Norway, left, in second; and Iceland, right, in third.
Eduardo García’s Path: Migrant Worker, Convict, Deportee, Star Chef

Eduardo García’s Path: Migrant Worker, Convict, Deportee, Star Chef

Eduardo García at Máximo Bistrot, his celebrated restaurant in Mexico City.
Eduardo García’s Path: Migrant Worker, Convict, Deportee, Star Chef

Eduardo García’s Path: Migrant Worker, Convict, Deportee, Star Chef

Eduardo García at Máximo Bistrot, his celebrated restaurant in Mexico City.
Noma’s New Co-Owner Is No Stranger to Getting His Hands Dirty

Noma’s New Co-Owner Is No Stranger to Getting His Hands Dirty

Ali Sonko was promoted to part owner of Noma in Copenhagen, widely regarded as being among the world’s best restaurants.
Her Memory Fading, Paula Wolfert Fights Back With Food

Her Memory Fading, Paula Wolfert Fights Back With Food

Paula Wolfert, the pioneering cookbook author, in her kitchen in Sonoma, Calif. She follows a special diet she designed in hopes of combating dementia.
Canada Today: Restaurant Resentment and Cardboard Trudeaus

Canada Today: Restaurant Resentment and Cardboard Trudeaus

David McMillan, a restaurant owner, opposes the choice of Joël Robuchon to lead the new restaurant at Montreal’s government-owned casino.