"A sinister cabal of superior writers."
Lazaro Cooks is a personal chef living and working in the magic city of Miami, Florida. The son of Cuban immigrants, he weaves his Caribbean roots into his cuisine. When he is not working, or maintaining his blog, he finds time to contribute to the taste section of BC.
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Sustainable wild caught coho salmon you can feel guilt free to support.
In keeping with my SOS, sustainable, organic, and seasonal, I will start a series of articles spotlighting the amazing produce grown in my home state of Florida.
We live in a "thirty-minute meals" society and people do not want to be bothered with the long cooking times needed to develop deep complex flavors.
On a broader scale, my SOS, sustainable organic and seasonal, is a plea to make a difference today. Planet Earth is a shared environment and we must start the healing process.
The science behind making a ceviche is pretty simple; the “cooking” takes place when acid causes the proteins in the fish to denature.
Marco single-handedly changed the world’s opinion of British cuisine and made his London restaurant, Harveys in Wandsworth Commons, the center of a culinary revolution in the late eighties and early nineties.
My grandmother Esperanza's ability to escape political persecution in Cuba and make a life in Miami is the reason why I cook today.
Soup is an ancient food, and in my humble opinion an amazingly complex and wonderful culinary treat in a bowl.
I love cooking vegetarian food. My creative juices get challenged by the idea of making veggie food fun, sexy, delicious, and satisfying.
Animals give their lives for our nourishment; at the very least let’s pay tribute to them.
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