| Mar 20, 2013
Brunch — an easy, agreeable way to entertain — sure pleases all generations in our family. Especially when the gathering includes eight or more guests — the norm in our house on Easter Sunday.
My favorite dishes leave me time to hunt...
| Feb 27, 2013
| 12:05 PM
49 Fort Point St.,Norwalk, (203) 854-9283
82 Fort Point St., Norwalk, (203) 866 6256
1660 Park Ave., Bridgeport, (203) 384-2377, lapoblanitarestaurant.com
Mexican is the theme park of food trends, with...
| Feb 13, 2013
| 12:33 PM
While I don't often review restaurants where you order from a counter, few fast-casual spots have what Agave Mexican Fusion does.
Agave is owned by Chris Wilber and Mario Di Leo who, after 19 years, continue to pack them in at their no-reservations-...
| Feb 16, 2013
Dear SOS: A visiting cousin from Georgia and I recently ate lunch at the Bluewater Grill in Redondo Beach, and she loved the avocado vinaigrette salad dressing — so much so that we returned for dinner the following day just so she could order it...
| Feb 17, 2013
Morocco dropped by. I wasn't expecting a North African kingdom, but company is always welcome. Especially such charming company — those cinnamon-warm spices, those lush stews and that habit of pressing savory against sweet. Intoxicating.
| Jan 30, 2013
| 12:16 PM
Are you ready for some gumbo?
At 6:30 p.m. on Sunday, February 3, when the Ravens take on the San Francisco 49ers in Super Bowl XLVII, much of Baltimore will be watching, either from their stadium seats in New Orleans or here at home.
Ravens fans not...
| Feb 6, 2013
The No. 1 trick to roasting chicken: Heat. For perfectly golden skin, turn on the convection setting on the oven, if you have one, or fully heat the oven to 400 degrees. For moistness, let the chicken swim first in a briny solution of water, sugar and...
| Jan 19, 2013
The kimchi dumplings at Matthew Kenney's M.A.K.E. restaurant in Santa Monica might be the poster dish for modern raw cuisine: origami-like bundles of cashews, pickled cabbage and tahini, packaged in wrappers made with dehydrated coconut purée mixed with...
| Jan 18, 2013
| 1:05 AM
ST. PAUL, MINN. - An Indiana woman's Asian twist on pizza has earned top honors in the Taste of CHS Recipe Contest sponsored by CHS Inc., the nation's leading farmer-owned cooperative, and its joint venture company Ventura Foods, LLC.
Hidemi Walsh of...
| Jan 24, 2013
| 7:50 AM
I wanted a bowl of soup. Day 17 of the never-ending cold everyone's had, and I needed pho. Like the big, steaming bowls of spice-scented broth filled with long rice noodles and topped with fresh herbs that I used to slurp 30 years ago at a restaurant...
| Jan 22, 2013
| 10:29 PM
In winter, there’s nothing more comforting than a warm, meltingly tender bowl of beans — whether as soup, side dish or cassoulet.
The best starting point for those meals is dried beans, one of the most frugal items at the grocery store and...