Food & Cooking / page 29
May. 5, 2011
Carme Ruscalleda Can't Imagine Cooking Without Olive Oil
The only female chef in the world to earn six Michelin stars, Carme Ruscalleda was in the spotlight this week for her promotion of extra virgin olive oil.
Apr. 27, 2011
Ready For Your Spanish Breakfast?
“Our goal is to see the Spanish Breakfast incorporated in the cuisine offered by catering establishments around the world." - Pedro Barato, Interprofesional del Aceite de Oliva Español
Apr. 25, 2011
How Italian Food Became as American as Apple Pie
A new book by John F. Mariani explains how Italian immigrants in the late 1800's brought ideas about food that would completely reshape the American dining landscape.
Mar. 31, 2011 Food & Cooking
Mar. 23, 2011 Food & Cooking
Mar. 16, 2011 Food & Cooking
Feb. 21, 2011 Food & Cooking
Feb. 17, 2011 Food & Cooking
Feb. 15, 2011
With a push into the limelight from cutting-edge pastry chefs, olive oil is becoming a favorite dessert ingredient in restaurants and home kitchens everywhere.
Feb. 15, 2011
In Italy, a Festival for Every Food (Including Olive Oil )
What the sagre lack in regular restaurant refinement, they more than makes up with authenticity, and the chance to see the exuberant congeniality of small town Italian life.
Feb. 7, 2011
Promoting (Real) Greek Food to Culinary Tourists
Industry experts, journalists, and chefs from around the world gathered in Athens to discuss the importance of food and gastronomy in Greek tourism.
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
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
Dec. 9, 2010
Joëlle Laffitte finds the holiday season the perfect time to visit a food and wine exhibition in Paris, and its purveyors of artisan-crafted indulgences.
Dec. 8, 2010
Chef Calls Olive Oil "Perfect" for Chinese Cuisine
The executive chef of the Great Wall Hotel in Beijing, said that olive oil is perfect for cooking Chinese food, "especially for stewing, braising, and earthen pot cooking."
Nov. 4, 2010
In Spain, a Move to Ban Refillable Olive Oil Bottles in Restaurants
The initiative, defended by Socialist deputy Alejandro Alonso, looks to eradicate the dangers of “anonymous serving bottles” which he claims, “greatly degrade the image of olive oil."
Nov. 1, 2010
Paris Food Show Calls Olive Oils Marketed for Children "Innovative"
SIAL, the biannual food industry marketplace, highlighted three extra virgin olive oil products geared towards children among their "Trends and Innovations" selections.
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.
Sep. 9, 2010
What You Didn't Know About Olive Pomace Oil: Uses, Benefits and Controversies
Olive pomace oil is made using chemical solvents and heat. Still, the lowly olive oil grade offers some health benefits and useful culinary applications.
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.