From TV series to cookbooks to cannabis-infused menus at upscale restaurants, pot cuisine is becoming an increasingly lucrative niche — and state and local laws are struggling to catch up.
Chefs the world over seem to love serving patrons tiny portions on pristine white plates garnished with dainty drops and squiggles of sauce. Not everyone is impressed, and resistance is mounting.
Marie-Antoine Carême died 184 years ago today. But in his short lifetime, he would forever revolutionize French haute cuisine and gain worldwide fame. Some of his concepts are still in use.
To international foodies, the Rocas are rock stars of haute cuisine. This summer, they've bolted their restaurant in Spain to cook gourmet pop-up meals in five cities over five weeks.
