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Hersh's Pizza & Drinks is exactly as its name advertises — a low-key restaurant and bar serving good Neapolitan pizza and simple pastas alongside old school cocktails and a wide selection of beers. Brother-and-sister duo Josh and Stephanie...
Tags: Dining and Drinking, Anchovies, Pizzas, Pasta, Lemons
Gnocchi are the little pillows of the dumpling world. At their best they are soft and light, resting in a sauce oozing with cheese. At their worst they are leaden blobs. For something made with few ingredients — potatoes, egg, flour — they are...
Tags: Restaurants, Salt, Dining and Drinking, Stamford, Recipes
I get to New Orleans every so often, and my waking hours there can be separated into three categories: Eating, getting ready to eat and just finished eating. I map out my semiregular restaurant assaults the way some parents plan a day at Disney World: I...
Tags: Mustard, Breads, Amusement and Theme Parks, Restaurants, Soups
Ten Ten, the handsome new Harbor East restaurant adjacent to the Bagby Pizza Company, is brimming with good ideas about everyday dining. The menu is credited to executive chef Mark Davis, formerly of the Baltimore Country Club. His tenure there, you're...
Tags: Mark Davis, Game, Harbor, Hazelnuts, Harbor East
Daily DishChristmas and New Year's restaurant roundup....
The Dish - Orlando SentinelK Restaurant Wine Bar's 6th annual Truffle Dinner is Monday, Dec. 12, at 7 p.m. James Beard nominated chef-owner Kevin Fonzo and his talented team have put together a wonderful menu that will likely include scrambled duck Egg on toast Point with shaved...
Daily DishValentine's Day restaurant guide....
WGN NewsExecutive Chef Michael Ponzio To purchase a copy of the book: Cibo Pumpkin and Ricotta Gnocchi Serves 4 Ingredients: 3/4 pound ricotta 3 eggs 3 cups parmesean 4 cups all-purpose flour 1 Tbs salt 1 Tbs pumpkin pie spice 1/2 pound pumpkin puree,...
Daily DishThis week, Tom Colicchio explores the art of gnocchi in his latest Master Class installment: My general rule of thumb when it comes to cooking is that the fewer ingredients a dish contains, the harder it is to do right.......
Lincoln ParkI beg to differ with this literal translation, unless it's a GOOD kind of devil! Maybe it's a sneaky devil in the oven who enhances the flavor of every meal with his firey spirit? This quaint Italian restaurant with a sizeable patio is practically...
Tribune criticOne is tempted to view 10-week-old Nightwood in terms of 10-year-old Lula, the now-legendary Logan Square restaurant to which Nightwood is the long-awaited sequel. But that might be a disservice to both restaurants. Lula was a process; Nightwood was a...
Tags: Breads, Restaurants, Tomatoes, Spaghetti, Dining and Drinking
Jan 31, 2012 |Story| Baltimore Sun
Dec 7, 2011 |Story| WTXX-LTV
Jan 17, 2012 |Column| Chicago Tribune
Dec 23, 2011 |Story| Baltimore Sun
Dec 15, 2011 | Los Angeles Times
Dec 6, 2011 | Orlando Sentinel
Feb 1, 2012 | Los Angeles Times
Nov 28, 2011 |Story| KTXL-LTV
Sep 30, 2011 |Story| WGNTV-LTV
Nov 6, 2011 | Los Angeles Times
Aug 18, 2011 | RedEye
Aug 6, 2009 |Column| Chicago Tribune
Original site for Gnocchi topic gallery.