- May 5
- By Jean Guerrero
On Saturday, San Diego City College students and other activists will protest the treatment of Mexican farmworkers who harvest the berries sold by Driscoll's.
An edible garden expert shares an easy recipe for roasted spiced carrots with quinoa, green ribbons and turmeric vinaigrette that you can take wherever you go.
- April 19
- By City News Service
It's the first time San Diego has appeared in PETA's top 10 ranking. Portland, Oregon, topped the annual rankings, followed by Los Angeles, New York, Detroit and Nashville.
Born and raised in Mexico City, Pati Jinich left her career as a political analyst to pursue her passion as a chef.
Immigrants bring a lot to a city, especially their food culture and traditions. A new cookbook tells the story of San Diego's evolving ethnic cuisine.
- Feb. 24
- By Erik Anderson
Local craft brewers are concerned about a bid by the world's largest beer seller to open a brew pub in San Diego's East Village.
The craft-coffee scene is big in San Francisco, Portland, Seattle and New York. It's gaining traction in San Diego.
Valentine's Day is Sunday, and if you need advice on how to make your loved one feel special, we've got you covered.
Michele Parente, dining and lifestyle reporter at The San Diego Union-Tribune, shares her picks for San Diego Restaurant Week.
Chef Bernard of the Marine Room restaurant in La Jolla will answer questions about cooking, entertaining and all-around enjoying the holidays.
Any good meal can comfort hunger. But when it comes to those meals we call "comfort food," it means something more than just feeling full.
- Aug. 25
- By Matt Hoffman
American sports stadiums aren't just places to watch a game, they’re places to eat. But where does that food come from, and what happens to the waste?
From chilled honeydew soup to watermelon pizza, these recipes will cool people down as temperatures heat up across San Diego County.
The owner behind one of San Diego's top farm-to-table restaurants opens up about the difficulties of developing a menu based on seasonal ingredients that are local and organic.
Two experts offer pointers on building a better burger and smoking your favorite food, desert and cocktails.