On the surface, this year’s awards may represent a happy return to normal (whatever that means anymore), but our esteem for this year’s honorees is anything but routine.
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The two flavors are mainstays on nearly every Western dining table, but their dominance was far from inevitable. In fact, their dual reign resulted from a "weird accident of history."
When he started writing the cookbook, chef James Syhabout went to his ancestral homeland, Laos, to sample the food. Now, he hopes to introduce more people to the cuisine.
Syrian cooking blends the most delicious flavors from the East and West. For the cookbook Our Syria, Itab Azzam and Dina Mousawi met with Syrian women in the Middle East and Europe to cook with them.
Rasika, a top eatery in Washington, D.C., is famous for its crispy spinach and modern twists on classic dishes. Now the owner and chef are sharing some of their prized — and adventurous — recipes.
The cookbook Nothing Fancy, first published in 1984, has just been re-released — and is the closest thing to a memoir that the formidable "Julia Child of Mexico" has ever written.
In her new book, Sarah Lohman says that even though America is culturally and ethnically diverse, its food is united by a handful of tastes that have permeated the nation's cuisine for centuries.
In some high-end casinos and all along Spring Mountain Road, you'll find Asian cuisine: Thai, Chinese, Japanese, Korean, Vietnamese, Indian, you name it! But many restaurants are combining their cuisines in a Pan Asian style. So how do you merge the best of many Asian foods? How do chefs experiment with their menus? Which restaurants do Pan Asian the best? We talk with chefs about the wonderful world of Pan Asian cuisine.
