• 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 ...

Add Yahoo as a preferred source to see more of our stories on Google. If you haven't cooked beef tendon before, you might be put off by its white color and firm texture, which has little resemblance ...

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.

The culinary minds behind Carna, Moo-Lah and Duddell's share how they bring Tuscan, Korean and Cantonese traditions to the table It's the same animal. In a Tuscan kitchen, it's carved tableside as a ...