Author: Stephanie March

What do you feel like doing today? If I was deeply and importantly bored for the rest of April and had a glass elevator that could take me anywhere at any moment, these would be appropriate diversions: The World Gourmet Summit in Singapore April 10-28 Forget the exotic locale and international chef sightings, I’d go…

I remember my first baseball hot dog like it was yesterday. Sitting under the bright sun with the perfectly green field stretched out in front of me, I gently held the plump pink dawg, dressed only with the vivid yellow mustard of ballparks and hockey rinks. Amidst peanut shells crackling underfoot, I took that first…

Dahling, those pants are simply divoon! The Challenge There is a gaggle of women coming to my house for dinner Saturday night. Women and food. This is a complicated arena in which to perform. The last time we all got together, there was (in my opinion) too much talk about who was too fat and…

It’s time to light the fires. It’s above 45 degrees, it’s time to reclaim cooking outside. Nothing is more significant to a warm April evening than the smell of a freshly ignited grill wafting through the neighborhood. I guarantee that campus kids all over town will be huddled around their mini-Webbers, grilling up burgers and…

of livestock and mold Starting in the upper left and moving clockwise. French Brin D’Amour The “sprig of love” is a cheese made from Corsican sheep. The rind is encrusted in the aromatic herbs with which it spends three months curing. The juniper berries and rosemary give its pale ivory paste a floral flavor. It’s…

Reuters recently reported that a mysterious woman has perfected the dine-and-dash in many of Rome’s best restaurants. The alleged “gourmet food junkie” has been known to dine fabulously on fine wines and exquisite fare, simply to find when the bill arrives (ooops) her wallet has been left in another purse. Revealed only as DN of…