Category: Food and Drink

  • Season's Eatings

    One of the toughest questions I’m asked is “What’s your favorite restaurant?” You might as well ask me which specific taste bud I prefer. Instead of a quick reference, this question begs a full discussion of the weather, the season, the time of day/night, what I’m wearing, who’s paying, etc. But that’s the thing about…

  • Cursed

    Someone put a food curse on my house. I cooked like crap last week … Nothing lived up to expectation, mistakes were made at every turn, I threw my knife more than once into the wooden chopping block. Maybe it started with the Osso Buco my husband attempted last weekend. He had been craving the…

  • Cookery Books: Next Gen

    I don’t really want to think about Christmas yet, I shun any holiday movies/songs until after Thanksgiving. I even direct my 4 year old to avert his gaze from the shiny shiny currently draped all over Target. And yet, I have to begin thinking of what I’m going to send as my "holiday card" because…

  • Water Wars

    First, it was Alice Waters who said NO to bottled water at Chez Panisse. Suddenly, something that seemed so lovely and useful (fresh, clean water wherever I go!) became downright evil, and almost … dirty. Fast Company’s piece outlined much of the concerns and issues held by conservationists. Restauranteurs have been stepping lightly it seems…

  • Chinese Coleslaw

      Salad Ingredients: 1 pound bag shredded cabbage with carrots 1 bunch green onions, sliced 1 package chicken ramen noodles, broken 1 small package sliced almonds Dressing Ingredients: 1/2 cup vegetable oil 3 tablespoons sugar chicken flavor packet from the ramen noodles Method: Brown the noodles and almonds in frying pan with a little oil.…

  • Meat Pie by the French Guy

      Ingredients:  1 pound puff pastry dough 17 ounces ground beef 1/2 onion, diced 9 ounces button mushroom, sliced 7 ounces plus 2 tablespoons water 4 fluid ounces veal stock, reduced 1 ounce flour 1 tablespoon Worcestershire sauce 1 egg Note: you will need 12, 6-inch aluminum tart shells. Method:Mix the flour and 7 ounces…