Over a (Virtual) Pasta Dinner, Phil Rosenthal Talks Saving the Restaurant Industry, the Power of Good Food, and More

When journalists analyze David Chang’s influence on American dining, we tend to focus on how his first two New York restaurants — Momofuku Noodle Bar, opened in 2004, and Ssäm Bar, which followed in 2006 — crumpled divides between formal and...

What are your Thanksgiving plans next week? I’m headed to Riverside for a family potluck that will probably conclude with my uncles doing tequila shots on the patio as they sing ranchera songs slightly off-key. I wouldn’t have it any other way. My...

Today we conclude our Q&A with Chef Jason Quinn. If you missed the first part, read it here. Stay tuned tomorrow for our final installment: a recipe from the chef. What would you'd like to see more of in Orange County from a culinary standpoint:...

Over the last two years, I have fallen down the food television rabbit hole too many times to count. It’s just too tempting to escape our scary collective dilemma (a.k.a. the pandemic) and follow Stanley Tucci through the streets of Italy or Phil...

The Bacon Explosion from Ed Lin on Vimeo. Did you notice a new byline on our blog yesterday? Yes, it's none other than Professor Salt, a.k.a. Shuji Sakai! The man, who has been giving sage food advice on the Orange County Chowhound Board for as...