| Jul 8, 2009
Every couple of years I feel that siren call to go up and spend some time in Napa Valley. For most of us, this was our first wine country experience, as exotic as anything discovered later in Burgundy or Piedmont. Who can forget the smudged violet of...
| Jul 9, 2009
Recipe: Spring vegetable stew with herbed ricotta gnocchi
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,...
| Aug 6, 2009
One 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...
| Sep 3, 2009
The Westin Imagine Orlando sits alone on the Universal Drive side of the Orange County Convention Center, cut off from the wild ride of International Drive. As such, its upscale restaurant -- Fiorella's Cucina Toscana -- is often overlooked as a dining...
| Sep 4, 2009
| 10:14 AM
2 cups whole milk ricotta
1/2 cup grated parmigiano-reggiano
pinch of grated nutmeg
1/4 teaspoon salt
drizzle of truffle oil
1 1/2 cups all-purpose flour...
| Feb 25, 2009
The theme here these days is young chefs moving into outlying and up-and-coming neighborhoods to open small restaurants built with lots of passion and elbow grease. On a recent visit, I ate white bean and duck confit soup at Skillet, a roving Airstream...
| Mar 12, 2009
We begin with tzatziki ($3.95), a dip of Greek yogurt, julienned cucumbers, garlic and fresh dill. Presented in a foam container, the portion is generous. Accompanied by triangles of grilled pita bread, the dip has rich, bold taste.
| Feb 11, 2004
Over lunch the other day a friend mentioned how hard it is to plan a menu for a dinner party anymore with all the food scares and scary diets loose in the land. "You can't serve salmon, you can't serve beef, you can't serve pasta," she said. "Rabbit is...