Juggling the demands of culinary instruction with those of running a restaurant is challenging, but there are perks, said Wilson Njenga, co-owner and chef of Caribbean Island restaurant on City Island in the Bronx, N.Y. Njenga also teaches at...

Some first-time owner-operators achieve kitchen nirvana—a setup that is well-planned and equipped to meet all their needs—from the start.Many others have to compromise.“When you open, you don’t necessarily have the money or the time to do...

For a slow-cooked meat dish, Sean Griffin breaks down a pork shoulder, removing the sinew and excess fat, and then tosses the lean pieces with salt, cracked pepper and transglutaminase.He rolls that mixture into a cylinder and refrigerates it...

Dear Mr. Frieden,As author of the well-punctuated “Don’t Junk That Buckboard!” and the beautifully typed “1,001 Things to Do With A Betamax,” I feel obliged to offer my services to members of your department, and possibly you as well...

LONDON —In a move observers said was an effort to offset the residue of a United Nations contract scandal, foodservice giant Compass Group PLC took a chapter from its U.S. division’s operations...

The Department of Energy is finally putting some money behind the alternate fuel hype. Over the next four years it will invest $385 million in six cellulosic-based biorefineries. The ethanol feedstocks proposed in the projects cover a wide range...

MINNEAPOLIS —To enhance the menus in the restaurants of its 161 domestic Radisson Hotels & Resorts, Carlson Hotels Worldwide, based here, went back to school. Because there is no...