Where the Lines Between Chefs and Artists Blur
An elaborate event—dinner? performance? party?—shows how the Bay Area is rejecting culinary labels… More »
Samin Nosrat is a professional cook and freelance writer. She spent five years as the sous chef and "farmwife" at Eccolo, and her writing has appeared in the San Francisco Chronicle, Meatpaper, and Edible San Francisco. More
An elaborate event—dinner? performance? party?—shows how the Bay Area is rejecting culinary labels… More »
What if cooking class were about what grandparents forgot to teach us, like making pasta and butchering? Turns out you can teach new chefs old tricks.… More »
This recipe serves up a simple helping of pasta, a food that dates back to Neolithic times… More »
From pop-up general stores to butchering as performance, chefs are connecting us to food by exploding culinary convention… More »
This Sunday, a bake sale raised $22,500 in aid for Haiti. The organizer explains how she did it—and how you can, too.… More »
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