Utter the words “Japanese knotweed” to a homeowner and all the blood is likely to drain from their face. They may break into a cold sweat, eyes darting around frantically as they grab your shoulders ...

Cooking last night at The Spotted Pig for a sold-out crowd is visiting English chef Fergus Henderson, author of the newly released Beyond Nose to Tail, a sort of sequel cookbook. Spotted Pig chef ...

Ben Park, executive chef at Flying Squirrel, grew up in Fort Oglethorpe, Georgia, in a family of cooks. "Food was central to my family, whether it was my mother's chicken and dumplings or my dad's ...

This is part one of my interview with Colin Mallet, chef of Sassafras; part two of our chat will run tomorrow. “Hey, I’ll be back in a sec. I’ve got a fire to put out,” says Colin Mallet, who utters ...

This is part one of my interview with Cory Treadway, exec chef of the Wynkoop; part two of our conversation will run in this space tomorrow. “I was the first white kid — the first gringo — to ever ...

Comment: Sauce piquante, or peppery sauce, is a stew-like dish of French origin in Louisiana . It can be made with seafood, domesticated meats or wild game. Tomato is added to the dish to give it a ...

Feb. 4 (UPI) --The chef at a London restaurant said he is catering to customers in search of "sustainable" proteins with a lasagna made with an unusual meat -- gray squirrel. Ivan Tisdall-Downes, chef ...

Changing positions from general manager to executive chef at Flying Squirrel has combined Sanders Parker's education with his love of food. Parker went to college for business entrepreneurship, but as ...