| May 20, 2009
Go to a farmers market and your mind begins to race. Fava beans? What can I do with them? What about the asparagus? And look at those artichokes! Strawberries, mmmm. There are so many terrific ingredients just begging for you to buy them at this time of...
| Dec 2, 2009
| 4:32 PM
There's a corner restaurant at 92nd Street and Lexington Avenue on the upper-Upper East Side in New York that always reminds me of having lunch with a best friend. It's Sfoglia, with its wood floors, carefully mismatched tables and chairs,......
| Feb 20, 2008
COMING from Piedmont, where handmade tagliarini made with lavish amounts of egg yolks take pride of place in home and restaurant kitchens, Alberto Lazzarino, chef-owner of Hollywood's new Italian restaurant Melograno, is no slouch in the pasta department....
| Feb 27, 2008
Total time: 1 1/2 hours
Fresh herb gnocchi
1/2 cup ricotta
1 egg yolk
1/2 cup grated Parmigiano-Reggiano
1 teaspoon minced tarragon
1 tablespoon minced parsley
1 teaspoon minced chives
5 to 6 tablespoons flour, plus extra for...
| Feb 27, 2008
A vivid emerald bisque with a texture so luscious you'd never guess it was made without a drop of cream. A chunky chowder rich with the earthy flavor of freshly dug potatoes and the pungent sweetness of green garlic. A fragrant shrimp broth enlivened by...
| Mar 19, 2008
SINCE its opening about 2 1/2 years ago, Wilshire has seemed a restaurant in need of a therapist. The vision and reality didn't really track. Christopher Blobaum, the chef, had ambitions for a sophisticated contemporary American restaurant that was also...
| May 20, 2009
Total time: 1 hour and 20 minutes
Note: This gnocchi recipe is adapted from one by Lidia Bastianich. Drain the ricotta in the refrigerator at least 1 hour before making the gnocchi, to remove any excess water. The dough can be made several...
| Feb 21, 2007
Two new restaurants in north San Diego County -- Market, a contemporary American bistro in Del Mar, and Addison, a golf resort dining room in Carmel Valley -- are setting the bar ever higher in that part of the world. They're very different, but each is...
| Feb 1, 2009
I'm always surprised that Baltimore County has so many chains and doesn't have more nice local restaurants - the kind that seem to pop up every other week in Baltimore City. If this bothers you, too, you'll be happy that Restaurant Sabor is now open in...
| Feb 8, 2009
Cafe Troia has always been something of an anomaly in Towson, a white-tablecloth restaurant that has managed to survive, even flourish, for 23 years.
These are scary times to deviate from the "if it ain't broke" dictum, but when their landlord decided to...
| Aug 16, 2007
With its office parks and strip malls, Darien's South Cass Avenue off Interstate 55 (near Exit 273B) doesn't present obvious choices when it comes to dinner-hour takeout. But with a little detective work (thank you, Google!), we put together two delicious...
| Apr 16, 2008
THE braised lamb is redolent of pomegranates and cumin. The chicken dumpling soup is fragrant with Persian limes and cardamom. Pan-seared potato gnocchi are laced with dried porcini, mesquite-grilled salmon is sauced with harissa and a flourless chocolate...