| May 23, 2013
As legends go in Chicago restaurant kitchens, Majed Diab resides in the deep underground, though within the Middle Eastern community he's something of a minor celebrity. In the 1980s he opened The Nile near 63rd Street and Kedzie Avenue , launched its...
| May 22, 2013
| 1:15 PM
When a group of friends got together for lunch recently in Greenwich, we grew silent as we looked at the menu. None of us wanted to spend a lot of money. What to order? My friends chose pizzas and salads. But when my mussels arrived, everyone let out an...
| Apr 18, 2013
| 9:14 AM
"I need a piece of plastic with some money on it!"
So said the bartender as she set our drinks on the bar for what would be a 30-minute wait for our reservation on a Saturday night.
Oak Tavern is that kind of place. Can't decide if it wants to be a...
| Apr 25, 2013
There are many things I don't understand about the restaurant business. I don't see why small plates are "shareable." I don't get the appeal of communal tables. And I don't understand why Storefront Company isn't crowded all the time.
| Apr 24, 2013
| 3:42 PM
It's probably no surprise that a 90-seat neighborhood restaurant is packed on a Saturday night. But on a Wednesday night? In late April?
Even more surprising is that Timo this month celebrates its 10th anniversary. If you want to see a successful...
| Apr 28, 2013
The first few times I cooked polenta, I followed recipes that called for endless stirring, and as much as I enjoyed the result, I wasn't keen on making polenta very often.
All that changed when I tried the technique described below, which requires...
| Apr 13, 2013
The best thing I've made with Parmesan broth recently was a kind of cross between a stew and a pasta that paired goat cheese ravioli and spring vegetables. I used asparagus tips and sugar snap peas for this recipe, but I've also made similar dishes with...
| Jul 14, 2012
Until very recently, I'd never actually eaten Yotam Ottolenghi's food. I'd certainly cooked a lot of it, but I had never been to one of his London restaurants. I knew the Israeli-born chef strictly from his two cookbooks, but that was enough for me to...
| Apr 28, 2012
Sitting at dusk, leisurely nibbling on mezze, or small plates, between sips of wine or tea is a way of life in the Middle East. Mezze ease you into the meal in the most delightful way. And if you can enjoy them outdoors, even better. L.A. has the climate,...
| Apr 24, 2012
| 4:34 PM
The new cookbook "Zuppe" comes from Mona Talbott, head of the kitchen at the American Academy in Rome and executive chef of the Rome Sustainable Food Project....
| Apr 24, 2012
| 9:33 PM
Test Kitchen: MessHall preview at Short Order...