Tomatoes are a complete superfood. Certified holistic chef and nutrition consultant Laura Lee currently resides in her hometown of Nashville, Tennessee, where she develops recipes and has penned her first book, LL Balanced. The goal of this cookbook is not to diminish any favorite southern recipes that Lee grew up with her mother cooking from […]
In historical recordings of the early 16th century when conquistadors first entered the Aztec kingdom and encountered new foods, among them were tomatoes. Have you ever wondered what kinds of tomatoes were taken back to Spain and how they spread and became a most- loved fruit? If you did, you may find many interesting details […]
Celebrity Favorite and Sustainable Sturgeon Star Recipe Partners Sarah Meyer Michaelson and Daniel Landver have produced a hit new white sturgeon caviar that is sustainably farmed by aquaculture in California. Fans of the ROE Caviar brand in food-fickle Hollywood include Courteney Cox, Kate Hudson, Tobey Maguire, Jennifer Meyer, Minka Kelly, Rachel Zoe, and Sarah Foster. Unique food pairings with the caviar have […]
Hawaii also offers several different types of salt, and because Hawaii is an island of its own, the waters near Hawaii impart their own distinctive flavor to the salt which cannot be found anywhere else in the world. All of the salts that come from Hawaii are produced through solar evaporation, but with the use […]
The Sardine Factory owner reflects on 50 years in the restaurant business Few people in the restaurant industry have cooked for locals and celebrities alike while staying in business for more 50 years—and giving back so much to the community. Chef Bert Cutino is one such unicorn. The veteran restaurateur grew up on Cannery Row […]
The newly revamped Ranch delivers a wholesome good time, not to mention one unique Bloody Mary dish When driving down the Pacific Coast Highway toward the quintessential California beach town of Laguna, those dreamy visions of a mountain escape don’t readily come to mind. After all, getting there requires wending past a festive beach strewn […]
Since we are the “World” Tomato Society, I would like to cover a topic that people all around the world can relate to that goes hand in hand with tomatoes – salt. There are probably over 50 types of salt, but not all of them are edible. Some are used for health remedies, traditional ceremonies, […]
His book, Eat Your Drink: Culinary Cocktails, explains why many call him a “liquid chef”. “Liquid chef” is a term that many hospitality gurus have bantered around when speaking of the award-winning Matthew Biancaniello, who just might have coined the phrase “culinary cocktails.” The wizard behind the glass in a dapper red fedora started his […]
How the Subcontinent learned to stop fearing new produce and learned to love the tomato Food historians give chile peppers the most credit for spicing up India’s Post-Colombian cooking. But tomatoes, which probably arrived from the New World with Portuguese spice traders in the 16th century, were also a game-changer for Indian cuisine. While capsicums […]
The iconic celebrity chef talks tomatoes Celebrity chef Wolfgang Puck might have pizzeria restaurants around the globe from Singapore to Cincinnati, but he has become synonymous with the Academy Awards celebration, in no small part due to catering the Governors Ball after-party for almost a quarter of a century. The gregarious chef and television personality […]
The Landmark Case that Decided the Fate of Our Favorite Vegetable—or Is It a Fruit? John Nix was so committed to having the tomato classified as a fruit he filed a lawsuit. The Manhattan wholesaler and his sons, John W. Nix, George W. Nix, and Frank W. Nix, were frustrated that imported vegetables were subject […]
The knowledge and beauty in vintage seed catalogs Contemporary seed catalogs sell with colorful, eye-catching photography, capturing bold blueberries, emerald broccoli crowns, vibrant orange peppers, and tomatoes in a rainbow of red, gold, and purple. It wasn’t always this way, however. In an 1893 Cox Seed & Plant Co. catalog, for example, seed descriptions curve […]
Creating a Tomato Community and Culture There’s no doubt about it, Joe Cannistraci is passionate about tomatoes. You could even say tomato sauce runs in his veins. Born in New York and raised in the Garden State of New Jersey, Cannistraci first started growing tomatoes with his Sicilian grandfather in his large backyard garden. And […]
Former Jean Georges New York chef Tony Conte has his eye on the pie Tony Conte—chef-owner of Inferno Pizzeria Napoletana in Darnestown, Maryland—has built a reputation for sourcing almost all of his ingredients locally. He’s happy to get in his car and head out to farms in nearby Frederick County to find the freshest produce […]
The condiment entrepreneur shares entertaining tips. Growing up between Madrid and a farm in Seville, Spain, Victoria Armory believes that being hospitable and welcoming is a way of life. Honed by her parents, the Count and Countess de la Maza, this philosophy marries well with her passion for cooking and entertaining. When she’s not sharing […]
Our first region of France brings us several different types of sea salt. Fleur de Sel, meaning “Flower of Salt” is the finest one can purchase if you can afford it at $15-20 per pound. It is so costly because of the method of harvest. Fleur de Sel is harvest from tidal pools off the […]
Careers through Culinary Arts Program names Karen Brosius as new president The Careers through Culinary Arts Program (C-CAP) and Board Co-Chairs Marcus Samuelsson, award-winning chef and owner of the acclaimed Red Rooster Harlem restaurant and cookbook author, and Mark Weiss, chief investment officer of RFR Holding LLC, proudly announce that Karen Brosius has been appointed […]
The som at Les Marchands in Santa Barbara matches tomatoes with wines that make them shine. Located in the burgeoning “Funk Zone” area of Santa Barbara, Les Marchands Wine Bar & Merchant is part wine shop, part tasting room, and part in-door/out-door restaurant. In that setting, Advanced Sommelier Emily Johnston pairs wines from top European […]
José Andrés dishes on tomatoes Spanish-born chef José Andrés has become somewhat of a national treasure on the gastronomic food scene. The gregarious and tireless chef owns restaurants in Washington, DC, Las Vegas, Los Angeles, South Beach, Philadelphia, Puerto Rico, and Mexico City. From The Bazaar by José Andrés to Jaleo, Barmini, Beefsteak, and China […]
Rediscovering and reinventing the beloved fruit tomato lovers are passionate about Vibrant and robust, New Jersey’s tomato culture is abundant with aficionados seeking to grow the juiciest, most flavorful varieties each summer season. With a longtime tradition of farming, the Garden State offers an ideal locale for raising vine-ripened tomatoes, as its unique combination of […]
Commercialization has robbed tomatoes of their taste. This is the number one question I get asked, whether speaking to an audience or just with a friend outside the post office. First, let’s talk a little about that “used to” bit. If you’re “used to” is as far back as mine, then you most likely got […]
The Red Snapper (a.k.a. Blood Mary) was invented at the St. Regis Hotel in New York We’d like to thank international polo champion Nacho Figueras for originally sharing with us the origins of this story before a Veuve Clicquot match at Will Rogers State Park in Pacific Palisades, California. We interviewed the dashing Argentine native […]
Tomatoes in in a quintessentially Japanese dish Hyotei, a three Michelin-starred kaiseki restaurant in Kyoto, has served some of the same dishes to travelers of the nearby Nanzen-ji temple for hundreds of years. That’s not to say that Chef Yoshihiro Takahashi lacks imagination, but rather speaks to the reverence for tradition in Japanese culture. Opened 400 […]
From hobby to 7,000 bottles per week What started as a hobby using Great-Grandmother Lala’s dill pickle recipe is now a thriving international business for brothers and cofounders Joe and Bob McClure. Based in Detroit, Michigan, McClure’s Pickles now produces 6,000 to 7,000 bottles of pickles a day, four days a week, and they’re having […]
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