Laura Lazzaroni is a writer, baker, and consultant based in Milan, Italy. She is the author of the recently released cookbook The New Cucina Italiana: What to Eat, What to Cook, and Who to Know in Italian Cuisine today, from Rizzoli Books.
Sea urchin taco recipe taken from Tacos: Recipes and Provocations by Alex Stupak and Jordana Rothman.
Using wild onions, a variety of mushrooms, corn stock, and hunters’ bounty, The Sioux Chef Sean Sherman shares a simple, yet hearty stew.
Pati Jinich’s vegetarian pozole has a thick velvety base of toasted pumpkin seeds and oregano combined with poblano chiles and tomatillos.
Two variations on fillings, one pork and one chicken, for a traditional tamale recipe by Enrique Olvera.
A look at the process behind Mexican-American blogger Mely Martinez’ road to publication of her new cookbook, The Mexican Home Kitchen.
A look at the process behind the publication of cookbook The Chilean Kitchen by Pilar Hernandez, Eileen Smith and Araceli Paz.
How food business incubator La Cocina is leveling the playing field for San Francisco’s many immigrant kitchens and becoming a powerful voice for social justice.
Boragó: Coming from the South, from Chilean chef Rodolfo Guzmán, will be published by Phaidon on November 15.
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