Amy Scattergood

In our interview with Sauce on Hampton's chef-owner Sassan Rostamian, the chef talked about the importance of the farmers markets, which have become the focal points and ad hoc meeting grounds for chefs and home cooks all over town. Rostamian's recipe, for a simple market salad of fennel, avocado, blood......

The main drag of Abbot Kinney in Venice has many exceedingly fine restaurants (Gjelina, The Tasting Kitchen, Joe's, 3 Square), but wander a few blocks north and you'll find Sauce on Hampton, a permanently crowded little restaurant that spills between two casual dining rooms and into sidewalk café tables, even......

What's the country reading today food-wise? Here's a roundup of some of the food-related stories from other newspapers, many of which print their food sections mid-week. And remember, even if you don't actually buy papers these days (or not; this paper is free), it's where most of your content comes......

What's the country reading today food-wise? Here's a roundup of some of the food-related stories from other newspapers, many of which print their food sections mid-week. And remember, even if you don't actually buy papers these days (or not; this paper is free), it's where most of your content comes......

Harold Bloom has built a career out of exploring the notion of the incommensurate, and it is precisely this term that some of us would use to describe this week's Counter Intelligence story, in which Jonathan Gold compares Nathan Myrhvold's notion of the perfect hamburger with the one at Umami......

You could file this one under the heading Fusion Cooking or maybe just Irony. Yotam Ottolenghi, the British chef and cookbook author, most recently of the book Plenty, will be in town next month cooking a dinner at Animal. This is funny because Ottolenghi is justly famous for cooking stunning......

Yes, we know how much you like your tattered and demi-glace-stained copy of The Joy of Cooking, or maybe How to Cook Everything, but there is another book that you would do well to add to the kitchen library, if you don't already have it. The new edition of Escoffier's......