It's one thing to get a nice sear on a steak or to broil a chile or pepper if you're going to remove the charred skin, but many chefs are now embracing charring food to the point that they actually serve ash!
California's severe drought has prompted conservation efforts across the state, but a recent article in the Los Angeles Times suggests looking beyond the length of our showers to another place altogether: the food on our plate, because it probably took a lot of water to put it there.
Marcella Hazan's four-ingredient tomato sauce is a classic and ingenious recipe. Have you gotten around to making it yet? Maybe you don't have to. Hazan died in 2013, and now her son, Giuliano Hazan, has started a Kickstarter campaign to help raise money to bottle her classic tomato sauce so everyone can taste.
There's a new cookbook released today (Cognitive Cooking with Chef Watson) that's unlike any other cookbook you've seen before. It wasn't written by a food writer, a chef, or a celebrity, but by Watson, the IBM supercomputer.
California's drought and mandatory water restrictions have made for fascinating coverage (at last) of the wild world of water in the West and the outsized role agriculture plays in this drama. But there's one big player that isn't as much of a villain as we think, argues a writer in a well-researched piece at Gizmodo.