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When we first published our stories on hot bacon dressings and dandelion, it didn't seem that the greens and their bright yellow flowers were consuming gardens everywhere yet. Now that they're cropping out over lawns and countryside, we are reminded of...
Total time: 15 minutes Servings: 4 to 6 Note: Be sure to use intensely flavored brown toasted walnut oil, which needs to be blended with olive oil or it's overpowering. Pale yellow walnut oil will not have the flavor needed. 1 1/2teaspoons minced...
Worked late and find yourself dining solo? Want to check out a trendy new spot but can't get a reservation? Or maybe you just want a quick bite without a big production. Consider taking a pass on a table and grabbing a bite at the bar instead. At these...
Tags: Coconut, Pork Chops, Foie Gras, Restaurants, Death
Tribune staff reporterThese are tough times to be a beef-eater, and I'm not talking about the royal guards in the Tower of London. First there was mad cow disease, which hit Great Britain hard and has now spread to Europe, where updates on la vache folle (French) and mucca...
The Hartford CourantIn her new book, "Relax, Company's Coming!," Kathy Gunst recounts the hysteria that always surrounded her mother's dinner parties. Rather than learning a thing or two about how not to entertain from her mother, Gunst fell into the same pattern when she...
Tags: Cream Cheese, Holidays, Bars and Clubs, Gorgonzola, California
On these steamy summer days, most people simply can't stomach a heavy meal. These restaurants save the day with crisp, light salads that take advantage of seasonal produce. A word to the wise: many of these salads are only available during the spring...
Special to The Times"Buddakan?" boomed Pete through the phone. "I hear that's one of the best restaurants in the city. You'd better be buying!" "For the pleasure of your company, I am buying," I replied to my longtime friend. And that is how we ended up in the heart of...
Total time: 40 minutes Servings: 4 Note: From the Lobster's Allyson Thurber Lobster salad 1 pound cooked lobster meat cut into 1/2-inch chunks 1/2 cup mayonnaise 1/4 cup diced celery 1/4 cup thinly sliced green onions 1/4 cup peeled, seeded and...
If you want to experience spring with all your senses, grab your shorts and sandals and taste how chefs at these top Chicago restaurants are greeting the season. Lula Cafe With the focus on organic and local products at this Logan Square spot, it's easy...
Tags: Chicago Restaurants, Garlic, Asparagus, Trout, Fava Beans
Special to The TimesWith characteristic brio, Ludovic Lefebvre is explaining why he prefers grilling with wood, instead of the far more convenient gas method. "With gas, you press a button and it starts. Gas has no flavor! It's not exciting! It's not romantic! It's not love!...
Tags: Zucchini, Weather, Sea Salt, Vanilla Bean, Neck
Special to The TimesSometimes you just have to have lettuce. Usually, it's a salad. And these early fall days, as farmers markets fill up with gorgeous, leafy heads — many too tender to flourish in high summer's heat — some lettuce looks so appealing, so...
Tags: Sea Salt, Entertainment, Anchovies, Foie Gras, Dancing
Aug 22, 2006 |Story| AM New York
May 28, 2003 |Story| Allentown Morning Call
Oct 1, 2003 |Story| Los Angeles Times
Jul 23, 2003 |Story| Metromix
Mar 25, 2001 |Story| Chicago Tribune
Nov 28, 2001 |Story| Hartford Courant
Jun 11, 2001 |Story| Metromix
Jul 6, 2003 |Story| Los Angeles Times
Jul 22, 2003 |Story| Los Angeles Times
Apr 21, 2004 |Story| Metromix
Jun 30, 2004 |Story| Los Angeles Times
Sep 29, 2004 |Story| Los Angeles Times
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