• Mike Sula gives a fitting tribute to his colleague Cliff Doerksen by cooking a lot of mince meat pies. He uses the recipe that Doerksen made famous in his James beard award winning article, Real ...

Kris Morningstar is the Executive Chef at Ray's at LACMA. He is using beef tendon, which he slow cooks, sometimes in a sous vide oven.

Last week Mike Sula wrote about underground distillers. In this week’s Omnivorous he looks at several regional craft distillers who are going the legit route, among them Paul Hletko, whose Few Spirits ...

Motomu's Curry Bread was created with the desire to make the popular beef tendon curry menu item of Tsukiji Yakiniku Motomu, an authentic yakiniku restaurant, available to as many people as possible.