A Multicultural Activist’s Kind of Party
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Hello Guys,
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Hello Guys,
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not getting paid fair wages, having to share tips (which by the way is illegal) and even having to bring their own money to work to tip out other
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Hi Friends,
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Hi Guys,
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What do you usually get?
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Hello Guys,
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Hi, Can anyone tell my why sometimes (randomly) a green tomato will turn very dark befor the batter is golden...Anyone? 
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Hello Guys,
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This is not birthday cake or celebration cake. It’s cake because things are grim and it is a Wednesday.
- 14 hours ago, 21 Oct 20, 12:22pm -

What happens when booza meets Mister Softee?
- 15 hours ago, 21 Oct 20, 11:35am -

Even the storied guide realizes restaurants need support, not stars.
- 2 days ago, 20 Oct 20, 12:22pm -

A federal judge has blocked the Trump administration’s plan to end SNAP benefits for nearly 700,000 unemployed Americans.
- 2 days ago, 20 Oct 20, 12:01pm -

Jessica and Trina Quinn are diving into the cuisine of Eastern Europe.
- 2 days ago, 19 Oct 20, 2:49pm -

The world is mired in problems of our own making. Why must it also be that way in the tent?
- 6 days ago, 16 Oct 20, 2:25pm -

“The sauce is where it’s at.”
- 6 days ago, 16 Oct 20, 6:00am -

The fryer is on at Fan-Fan Doughnuts.
- 7 days ago, 15 Oct 20, 12:52pm -

Big Macs and Burgundy.
- 7 days ago, 15 Oct 20, 12:31pm -

Everyone has the list of places they’ll get to eventually. What happens when they all close?
- 7 days ago, 15 Oct 20, 10:57am -

Editor's note: This article was originally published in Slake in February 2011 Visitors to the Norton Simon Museum, the collections jimmied into the corpse of the former Pasadena Art Museum, come to admire the handsome Frank Gehry garden, the shimmer…
- 18 Jul 19, 8:36am -

The Los Angeles area is home to the second-largest Mexican community in the world, second only to Mexico City.
- 22 Jun 18, 11:45pm -

If you’d been with me at Osteria Francescana in Modena, Italy, last spring, you would have tasted sardines that turned out to be mysteriously crisp fish sandwiches, an eel flanked by the things it might have swum past in the Po River, and an elegan…
- 20 Jun 18, 9:15pm -

The seriousness of a Middle Eastern restaurant rests in its hummus.
- 15 Jun 18, 1:00pm -

If you spent much time in food circles around the year 2000, you knew that American food culture was beginning to change — and not necessarily toward the embrace of the seasonable, sustainable, organic pleasures promised by the food revolution.
- 8 Jun 18, 5:55pm -

If you watched the Peruvian chef Virgilio Martínez’s episode of “Chef’s Table” last season, you probably remember his encounter with a huatia, the earth oven built as both a celebration of the harvest and as a good if laborious way to cook d…
- 8 Jun 18, 1:50pm -

Did you make it to the Sichuan Summit, the panel, involving many of L.A.’s best Sichuan restaurateurs, that The Times put on as part of Food Bowl?
- 1 Jun 18, 1:15pm -

Is there a more Venice restaurant than MTN, the throbbing izakaya on Abbot Kinney?
- 25 May 18, 12:30pm -

Liz Johnson, the chef at the new Echo Park delicatessen Freedman’s, has put in time at Noma, the Michelin two-starred L’Effervescence in Tokyo, and the tiny New York brasserie Mimi.
- 18 May 18, 1:00pm -

A few years ago, I was asked to sit on the dissertation committee of a young woman whose academic obsession was cannibal movies and their place in the culture.
- 3 May 18, 12:40pm -

Persimmons are becoming popular in markets across the US, but they are much more complex and varied than many consumers realize.
- 17 hours ago, 21 Oct 20, 9:00am -

How to make perfect Thai jasmine rice on the stovetop.
- 23 hours ago, 21 Oct 20, 3:45am -

Silkie chicken has striking dark skin and a delicious concentrated chicken flavor. Simmered in this soup with traditional Chinese medicine (T.C.M.) ingredients and other aromatics, it produces one of the most deeply flavorful chicken soups we know.
- 2 days ago, 20 Oct 20, 9:00am -

Earthy, spiced pumpkin bread paired with a rich and nutty salted brown butter glaze makes the perfect fall dessert.
- 2 days ago, 20 Oct 20, 3:45am -

Crispy and fluffy roasted potatoes are the perfect partner for aromatic curry leaf mustard oil mayonnaise.
- 3 days ago, 19 Oct 20, 3:45am -

The peppery heat of mustard oil and aromatic curry leaves give this luxurious and rich mayo incredible depth of flavor.
- 6 days ago, 16 Oct 20, 9:00am -

Extra-virgin olive oil (and mustard oil) can lend emulsions like mayonnaise an unpleasantly bitter taste, but a simple trick can strip away all the bitter-tasting compounds.
- 6 days ago, 16 Oct 20, 3:45am -

Twenty-eight quick and delicious soups to make when time is tight.
- 7 days ago, 15 Oct 20, 9:00am -

The easiest way to turn garlic into a sweet, jammy spread.
- 7 days ago, 15 Oct 20, 3:45am -

Suya is Nigerian street food at its finest: Skewers of spiced, nutty, smoky, charred beef, served with raw onions, tomatoes, cilantro, lettuce, and fresh squeezed lime juice.
- 8 days ago, 14 Oct 20, 3:45am -

Persimmons are becoming popular in markets across the US, but they are much more complex and varied than many consumers realize.
- 17 hours ago, 21 Oct 20, 9:00am -

How to make perfect Thai jasmine rice on the stovetop.
- 23 hours ago, 21 Oct 20, 3:45am -

Silkie chicken has striking dark skin and a delicious concentrated chicken flavor. Simmered in this soup with traditional Chinese medicine (T.C.M.) ingredients and other aromatics, it produces one of the most deeply flavorful chicken soups we know.
- 2 days ago, 20 Oct 20, 9:00am -

Earthy, spiced pumpkin bread paired with a rich and nutty salted brown butter glaze makes the perfect fall dessert.
- 2 days ago, 20 Oct 20, 3:45am -

Crispy and fluffy roasted potatoes are the perfect partner for aromatic curry leaf mustard oil mayonnaise.
- 3 days ago, 19 Oct 20, 3:45am -

The peppery heat of mustard oil and aromatic curry leaves give this luxurious and rich mayo incredible depth of flavor.
- 6 days ago, 16 Oct 20, 9:00am -

Extra-virgin olive oil (and mustard oil) can lend emulsions like mayonnaise an unpleasantly bitter taste, but a simple trick can strip away all the bitter-tasting compounds.
- 6 days ago, 16 Oct 20, 3:45am -

Twenty-eight quick and delicious soups to make when time is tight.
- 7 days ago, 15 Oct 20, 9:00am -

The easiest way to turn garlic into a sweet, jammy spread.
- 7 days ago, 15 Oct 20, 3:45am -

Suya is Nigerian street food at its finest: Skewers of spiced, nutty, smoky, charred beef, served with raw onions, tomatoes, cilantro, lettuce, and fresh squeezed lime juice.
- 8 days ago, 14 Oct 20, 3:45am -

25 February 2013 was not a good day to be Malaysian. It was the day when the world’s top chefs and food critics came...
- 5 Mar 13, 8:31am -

The World’s 50 Best Restaurant List is arguably one of the most controversial lists that continues to create divided opinions and debates in the...
- 5 Mar 13, 6:06am -

As San Pellegrino’s 33rd Best Restaurant in the World, De Librije is a hidden treasure that I believe will be rocketing up the rankings in the years...
- 1 Feb 13, 10:06am -

Nothing sums up Italy better for me than Rome – the rich history and culture; the juxtaposition of modern architecture and ancient buildings; the...
- 2 Jan 13, 8:52am -

By Sarah Canet As our film crew converged on Veuve Clicquot’s Country House in Verzy village, Manoir de Verzy, (on a bitterly cold winter’s...
- 17 Dec 12, 4:32am -

  Chef Alex Atala is known throughout the world for exploring the gastronomically possibilities of Brazilian ingredients. By the end of 1999 he opened...
- 12 Dec 12, 5:45am -

  Chef Sang-hoon Degeimbre was born in Korea, but adopted by a Belgian family when he was 5. He opened the restaurant L’Air du...
- 12 Dec 12, 5:40am -

  Frantzén/Lindeberg is a restaurant in Stockholm, which is run by chef Björn Frantzén and pastry chef Daniel Lindeberg. In 2010, it received two...
- 12 Dec 12, 5:39am -

  Chef Virgilio Martínez opened his own restaurant, “Central”, in Lima (Peru) in 2010, offering market-driven cuisine inspired by the Pacific and the Peruvian...
- 12 Dec 12, 5:37am -

    NoMa Restaurant (2 Michelin stars, ranked #1 in The World’s 50 Best Restaurants sponsored by San Pellegrino and Acqua Panna), in Copenhagen, only...
- 10 Dec 12, 5:15am -

One of our favorite things to do during summer: hit the highway with the windows open and the tunes cranked loud. How to make a road trip even better? Food, of course! From now through Labor Day, we're traveling across the country, broadcasting fro…
- 12 Jul 16, 10:29am -

Using chopsticks doesn't have to be tricky. Watch as Sushi Dojo chef David Bouhadana breaks down the basics of using this Asian utensil. 
- 31 Aug 15, 4:00pm -

Opening a bottle of wine = easy, at least when you follow these tips from NYC wine guru Patrick Cappiello (Pearl & Ash). Just be warned, if you're popping open a bottle of bubbly, it's best to put safety first.
- 26 Aug 15, 6:00am -

Who'd have thought the simple combo of ground beef between two slices of bread could stir such passionate opinions? Everyone's got their preferred burger lane, whether its piled high with crazy, indulgent toppings or the classic found at your neighbo…
- 20 Jul 15, 8:24am -

Pasta may seem like an easy dish to eat, but there's a trick to consuming the Italian specialty without making a mess. Watch as the experts at Rocky Slims school us in the art of noodle twirling. 
- 15 Jul 15, 5:00am -

Breaking down a crab can actually be quite easy if you follow these steps from the pros at Brooklyn's The Crabby Shack. 
- 8 Jul 15, 6:13am -

In our Staples series, we show you the stories behind the ingredients you probably take for granted. In this video, we jump into the long-standing debate in chile-loving New Mexico: red or green?
- 30 Jun 15, 6:18am -

In our Staples series, we show you the stories behind the ingredients you probably take for granted. In this video, we visit two small-batch makers who are using old-school methods to produce high-quality salt. 
- 24 Jun 15, 12:26pm -

In our Staples series, we show you the stories behind the ingredients you probably take for granted. In this video, we head to Texas, where an unlikely new oil business has sprouted up.
- 22 Jun 15, 9:55am -

What's the right amount of cocktail sauce to add? Do you use a fork? The Mermaid Inn chef Michael Cressotti shows us the right way to slurp down fresh bivalves.
- 9 Jun 15, 12:09pm -