It's been a long time in the making, but I can finally report back on Project Jellies. It all started when I saw a pair of British fellows on TV demonstrating their fancy jellies - tall, colorful, made with fresh fruit and even champagne. I promptly bought the book (I chose the British ... continue reading...
The Office, at the Aviary
Being in the Office is like stepping into a secret hideaway - when I'm ensconced there, I feel that I've left behind the cares of the world. It's a small and welcoming space, with carpets layered across the floor, well-stuffed leather couches and armchairs, and interesting art and bibelots. ... continue reading...
Next: Tour of Thailand
I noticed the difference as soon as I stepped into Next. No longer were we in Paris 1906; now the exotic aromas of Thailand wafted through the air. There's a bit more theater in this concept, designed to create an experience of eating in Thailand - moving from street food, to a ... continue reading...
Railhead BBQ, Ft Worth
I can't come to Texas without having barbecue - specifically brisket, with lots of sauce. My favorite spot is the Railhead BBQ in Ft Worth, where the brisket is melt-in-your-mouth tender, with just the right hint of smokiness, and the sauce is thick and tangy. I'm not a huge fan of their sides ... continue reading...
(Healthy?) Carrot cake
Carrot cake might be the perfect dessert - it contains enough good-for-you elements to create a semblance of nutritional value, yet has a decadent topping to reassure you that yes, this is in fact a worthy indulgence. This version might be one of the healthier ones out there - it's made with ... continue reading...
Fresh corn salad
During the summer I eat as much fresh corn as I can, while it's tender and sweet. Corn on the cob is simple and classic, of course, but sometimes it's a little inconvenient to eat. So I like to cut the kernels off the cob and toss them with just a bit of olive oil and vinegar to create a light ... continue reading...
Hog Island Oysters, Napa
My favorite oysters are, without a doubt, from the Hog Island Oyster Co, whether at the Ferry Building in San Francisco or at the Oxbow Market in Napa. So while D and I were in Napa this weekend, we dashed over for a quick lunch. It's particularly fun to sit at the bar and ... continue reading...
Ojiichan’s French toast
My grandfather, Ojiichan, was a quiet man of many talents. He was a chemist, a skillful gardener who grew wonderful tomatoes and strawberries in New Jersey, and an elegant calligrapher - I still remember his precise handwriting as he showed me the Japanese characters for my favorite ... continue reading...
L2O
Michelin came to Chicago last November, and two restaurants, Alinea and L2O, received three stars. Alinea's three stars were widely expected, but L2O's honors came with some drama when the chef, Laurent Gras, followed Michelin's announcement the very next day with a surprise announcement of ... continue reading...
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