The olive oil industry spent millions of dollars throughout the ’90s to try to sell American chefs and nutritionists on the Mediterranean diet. It worked.
She’s brilliant, terrifying, and a master of Mexican cooking. The 96-year-old writer ends an 840-mile trip from Michoacán to San Antonio with a very special delivery, and some thoughts on a cook’s pickled nopales.
Today, more than 800,000 food products are certified kosher by the Orthodox Union. It all started with a chemist, a rabbi, a pickle company, and a brand of soda.
When the best-selling non-cookbook came out nearly 20 years ago, it proposed a new kitchen psyche for the new millennium. But the way we cook has changed a lot since then.