| Oct 6, 2012
Dear SOS: We were on a cross-country drive and had the pleasure of eating at the Rib City Grill in Rifle, Colo. The real prize was the pecan pie the restaurant served. It is by far the best pecan pie I have ever had! Servers said it was prepared locally....
| Oct 11, 2012
"This neighborhood is pretty rich in brunch tradition," chef Patrick Sheerin said. The man speaks the truth: Trenchermen, the 4-month-old restaurant he runs with co-chef and brother Michael in Wicker Park, is just blocks from brunch faves such as The...
| Nov 17, 2012
Total time: About 3 hours over 2 days
Servings: 6 to 8
Stuffing "pain perdu"
1/2 cup sour cream (crème fraîche or heavy cream can be substituted)
1/2 cup milk
1 1/2 teaspoons smooth Dijon mustard
3/4 teaspoon kosher salt
| Oct 14, 2012
| 7:38 AM
Former Hagerstown resident Gail Blumenthal's parents and uncle and aunt co-owned a bakery in Washington, D.C., in the 1940s and '50s. After they sold the business, Blumenthal's father continued to bake for the family.
One of his recipes was...
| Oct 15, 2012
| 10:43 AM
Johnny's, the fifth restaurant from Baltimore restaurateurs Tony Foreman and Cindy Wolf, is scheduled to open Tuesday morning in Roland Park. They're not fooling around either. Johnny's goes straight into a seven-day, three-meal schedule.
• Get a...
| Oct 20, 2012
The last undiscovered ethnic culinary enclave in L.A. might be a dozen-plus Belizean restaurants in the South Los Angeles area, a "Little Belize" offering the multi-culti flavors of the tiny country formerly known as British Honduras.
Drive south from...
| Dec 8, 2012
Total time: 1 hour, plus chilling time for the pastries
Servings: 24 pastries
Note: This appetizer is based on a Middle Eastern pastry that often is spicy. If you are adding jalapeños to the filling, you can minimize the heat by removing the seeds...
| Sep 8, 2012
It started out an ordinary enough morning. I was on vacation in London with Ruth Reichl and two other girlfriends, and naturally we'd planned our day around where we wanted to eat. For breakfast, we went to the Toe Path Cafe, an adorable little place I'...
| Jun 16, 2012
Dear SOS: We've just returned from a trip to Chicago, and I tell you, we were there for just five days, but we were at the Purple Pig three times. My fave is their fried pig's ears with crispy kale. What an amazing dish! Can you see if they are willing to...
| Jun 20, 2012
| 4:58 PM
Scrambled Egg Quesadilla
Recipe by: Mary Rapoport, Virginia Egg Council
½ cup shredded Mexican cheese blend (2 oz.)
2 whole wheat OR flour tortillas (7”)
4 slices Canadian-style bacon (2.5 oz.)
4 EGGS, beaten
| Jun 22, 2012
| 12:05 PM
Andoni Luis Aduriz, the chef of Mugaritz, in the countryside outside San Sebastian, Spain, may be the closest thing to a pure artist in the restaurant world today. He encases potatoes in thin coats of ceramic so his customers can experience the...