Hurricane Helene’s floods have wreaked lasting damage on a tourist town whose nationally recognized restaurants are especially vulnerable to disasters.
Category: Chefs
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As Trump’s Immigration Crackdown Looms, Restaurants’ Undocumented Workers Fear the Worst
In Los Angeles, Chicago, Washington and other cities, chefs and owners are worried for their workers and their businesses.
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Charles Phan, Whose Slanted Door Elevated Vietnamese Food, Dies at 62
The restaurant, which opened in San Francisco in 1995, married local ingredients with the food he grew up on and buoyed other chefs from immigrant families.
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As the Los Angeles Wildfires Continue, Restaurants Rise Up
Even as it faces economic setbacks of its own, the hospitality industry is stepping up to feed emergency workers and evacuees.
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3 Make-Ahead Recipes to Upgrade Your Work Lunch
Chefs share recipes that can be prepared in bulk on Sunday then easily modified as the week goes on.
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Where Do Your Spices Come From?
Burlap & Barrel, a spice company that sources directly from farms around the world, has become a secret ingredient used by celebrity chefs and home cooks alike.
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Where Do Your Spices Come From?
Burlap & Barrel, a spice company that sources directly from farms around the world, has become a secret ingredient used by celebrity chefs and home cooks alike.
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How Netflix’s ‘Culinary Class Wars’ Made Chef Anh Sung-jae a Star
Anh Sung-jae went to America as a 13-year-old, joined the Army, went to culinary school and opened a top restaurant in San Francisco. Now back home in South Korea, he’s a Netflix star.
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The 25 Most Influential Cookbooks From the Last 100 Years
Chefs, writers, editors and a bookseller gathered to debate — and decide — which titles have most changed the way we cook and eat.
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Kwame Onwuachi Is a Whole New Kind of Celebrity Chef
With a raft of endorsement deals, star appearances and a new restaurant in Washington, he’s won fame and clout that stretch far beyond the kitchen.
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Why So Many Chefs Don’t Want Restaurants Anymore
Some of America’s most lauded cooks have stepped away from the lunch-and-dinner grind.