This weekend brings a celebration of Latin food, music — even an iconic Argentinian leader — plus a salute to "Fiddler on the Roof."
Celebrated French chef Jean-Christian Jury has cooked in restaurants and kitchens across the globe. A heart attack led him to embrace a vegan diet more than a decade ago. Now Jury has written "Vegan - The Cookbook" which he hopes will make plant-based foods accessible and appealing to more people.
The San Diego Tourism Authority launched an “official craft beer” for San Diego.
- April 13
- By Michael Lipkin
Baked onion stuffed with peanut butter? That's just one of the recipes Americans turned to during the Great Depression.
Women have been cooking and preparing meals for millennia, but female chefs are still a significant minority in U.S. restaurants.
- Jan. 5
- By City News Service
The investigation was launched after complaints about the practice were received on a consumer hotline.
A story in the Wall Street Journal may sabotage one of your New Year's resolutions. In some magically, bizarre way - it might make you hungry for a Jack In The Box taco.
Where do you go if you're not up for cooking a holiday meal? Two dining experts are here to help.
A new cookbook by San Diego fitness expert Laura Marquis puts a healthy twist on some favorite holiday season desserts.
Chef Bernard Guillas, executive chef at the Marine Room restaurant in La Jolla, will answer questions about how to plan a Thanksgiving Day dinner with all the fixings.
Smaller breweries are opening at a rapid clip: 20 opened in the past year with another 25 on track to open next year.
- Oct. 28
- By Jean Guerrero
Drought-damaged avocado trees and farmworker strikes mean fewer and more expensive avocados in San Diego.
- Sept. 22
- By Andrew Bowen
The area has been described as a “food desert,” where fresh produce is hard to find. Residents working to change that are encountering an unexpected barrier: cars that drive too fast.
Mole poblano, chiles rellenos and carnitas may be classic Mexican dishes, but they bear little resemblance to what the Aztecs ate before the invasion of Spanish conquistadors 500 years ago.
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