| Jan 15, 2009
The Parkside Fine Food & Spirits occupies the wide first floor of a midblock building in Lauraville. Its ambience suggests a funky antique store that woke up one day to discover it was a restaurant and bar. It's warm and colorful, and there are old...
| Jan 23, 2009
| 4:04 PM
Who better to ask how to throw an Oscar party than Wolfgang Puck, probably the world’s most famous chef and the ultimate authority on Oscar entertaining. You’ll find Wolf right smack in the middle of the intersection of food, fame and awards shows. And...
| Sep 4, 2008
Grill Art Cafe is Hampden's little restaurant that could. The early days at this handsome cafe were awfully rough, with service problems enduring well past the grace period most diners extend to a new restaurant. Grill Art has hung in there, though -...
| Apr 22, 2008
| 5:20 PM
Cities, with the exception of greater Las Vegas, aren't built for amusement. They're built to function as market hubs and transport hubs and government hubs, and then people build houses to be near the jobs generated by all that hubness.
| Jun 26, 2008
If you, like most of us, feel you don't have much time to cook — let alone entertain — I have a few fast-fix strategies to make your next get-together a stress-free hit.
Recently, I was put to the test when some out-of-town relatives...
| Mar 7, 2010
The gig: The celebrity chef, who is considered a pioneer of California cuisine, manages a vast culinary empire that includes upscale and casual restaurants, prepared foods, cookbooks, television programs and housewares. Puck, 60, said his brand's three...
| Mar 17, 2010
Guinness Beef Stew Serves 6
2 teaspoons vegetable oil
2 pounds stew meat from the shoulder or boneless short ribs ½ inch cubes
1 tablespoon butter
1 medium white onion, sliced into 8ths
½ cup Guinness
4 cups beef broth
3 tablespoons balsamic...
| Apr 21, 2010
Tasty discovery: Cobb Salad with Salmon
Where to go: Pearl French Bistro, 703 Thimble Shoals Blvd., Newport News. 223-5370
Hours: Lunch 11:30 a.m. to 3 p.m. Monday-Saturday; dinner 5:30 to 9:30 p.m. Monday-Saturday
French cuisine sounds...
| Nov 4, 2009
| 4:19 AM
Smoked Salmon Spirals 3 soft lavosh flatbreads or large soft flour tortillas 1 cup whipped chive flavored cream cheese or (fresh herb chevre), room temperature 6 ounces thinly sliced smoked salmon, cut into bits Arrange the lavosh on a clean work...
| Dec 11, 2009
| 7:27 AM
Total Time: 45 minutes
Chef Thomas Keller serves light mini potato latkes topped with salmon roe. Think of them as potato blini--you can even use real caviar instead of salmon eggs if you've got the budget.
1 1/2 pounds baking potatoes, peeled (about 3)...
| Dec 14, 2009
| 1:20 PM
Drinks that dazzle.
Tabletops that sparkle.
Parties that sizzle.
Holiday entertaining looks so easy on Food Network shows and on the pages of glossy magazines.
So why, despite our Epicurean dreams, do we feel stuck in a paper-cup world?