Cooking class in Tuscany

I first made this ceviche on a vacation in Mexico where the fishmonger at the market sliced the shrimp thin for me and told me to use twice as many limes as I thought I needed. He was right. Raw shrimp sliced thin, submerged in …

For years, Marea has built a reputation as one of Manhattan’s premier Italian restaurants, known for pairing coastal flavors with exceptional seafood and pasta. With dishes like its famous fusilli and butter-poached lobster earning devoted followings, I was curious to experience it myself. In early …

Buffalo wing sauce in a chili pot sounds like a novelty, but it actually belongs there. The vinegar base in most buffalo sauces behaves a lot like the acidic component in a traditional chili. It works well with ground chicken, which is mild enough to …

Maple Leaf Foods Inc. of Lisle, IL, is recalling 12,036 pounds of not ready-to-eat smoked bacon products that were imported from Canada without the benefit of import reinspection into the United States, the USDA’s Food Safety and Inspection Service (FSIS) announced today. The refrigerated smoked …

The CDC and FDA are tracking at least two major outbreaks of infections from the Cyclospora parasite with a combined number of confirmed patients approaching 7,000. The first outbreak, according to the Centers for Disease Control and Prevention, is linked to Taylor Farms iceberg lettuce …

A new outbreak of Salmonella infections is under investigation with eggs having been identified as the likely source of the pathogen. As of the evening of July 24 there are 98 patients in the outbreak that stretches across 17 states coast to coast. Of those …

I had never eaten rambutan, let alone grilled it, until a friend served these cocktails at a party and I could not stop drinking them. Rambutans peeled and grilled for five minutes until slightly caramelised, then mixed in a pitcher with tequila, grapefruit juice, lime …

Peel fifteen to twenty small red onions or shallots. Put them in a glass jar. Add white vinegar (or apple cider or balsamic), water, and salt. Shake. Wait two to three days, shaking two or three times a day. Refrigerate. That is it. No cooking, …

I spent a rainy afternoon making these pies and the house smelled like slow-cooked lamb for hours. Two lamb shanks seasoned with paprika, cumin, pepper, and salt, browned in olive oil, then braised in the oven at 160 degrees C (320 degrees F) with sauteed …

Food Safety News will have a booth on the exhibit floor at the annual IAFP conference July 26-28, 2026, in New Orleans. If you are attending, please stop by to say hello. Our booth is #948. Bill Marler will be at the conference, and we’ll …