Add Yahoo as a preferred source to see more of our stories on Google. If you haven't cooked beef tendon before, you might be put off by its white color and firm texture, which has little resemblance ...

• Mike Sula gives a fitting tribute to his colleague Cliff Doerksen by cooking a lot of mince meat pies. He uses the recipe that Doerksen made famous in his James beard award winning article, Real ...

Kris Morningstar is the Executive Chef at Ray's at LACMA. He is using beef tendon, which he slow cooks, sometimes in a sous vide oven.

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Dianne de Guzman is the regional editor for Eater’s Northern California/Pacific Northwest sites, writing ...

Caviar, foie gras, inch-thick veal chops, baby vegetables as tiny as your pinky finger, first-growth Bordeaux and California cult Cabernets — once these were the hallmarks of fine dining. But today, ...

Last week Mike Sula wrote about underground distillers. In this week’s Omnivorous he looks at several regional craft distillers who are going the legit route, among them Paul Hletko, whose Few Spirits ...