Food & Cooking / page 25

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Jan. 13, 2011

Wave of Experimentation in Paris Cuisine Elevates Olive Oil

In the new day that is beginning to shine on Parisian kitchens, young chefs are discovering what their southern cousins in Provence have long enjoyed.

Jan. 10, 2011

Sweet Role for Olive Oil

While a quality extra virgin is now essential in any decent restaurant, perhaps the full embrace of olive oil is most poignantly revealed in its new surprising role: as dessert.

Dec. 22, 2010

Star Chef Recalls the Humble Cretan Tastes of his Childhood

"When I prepare dishes that are based on wild greens and legumes, many of the locals may be offended by the simple ingredients that I use.” Yiannis Tsivourakis

Oct. 28, 2010

Joëlle Laffitte: Notes from the Farmers Market

One of the most important lessons I've learned in this country is that when buying certain ingredients, there is a time to hold onto your money, and there is a time to let it go.

Sep. 10, 2010

8th Cooking with EVOO Competition in Alicante

The Diputación de Jaén has distributed to more than 18,000 restaurants in fifty countries information on participating in the 8th International Cooking Award with Extra Virgin Olive Oil.

Aug. 4, 2010

Cooking with Olive Oil in China

The rise in the use of cooking oils has been provoked by the economic growth of the past two decades which has made oil, once scarce and prohibitively expensive, common and affordable.

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