| Aug 28, 2012
| 4:59 PM
CHAKVI, Ga. — When it comes to hospitality, Georgians (think Black Sea, not pecan pie) are stern taskmasters. Their feasts, called supras, are dictated by protocol. The official toastmaster (tamada) grants permission to toast and signals the kitchen...
| Aug 12, 2012
| 2:45 PM
GRAND RAPIDS, Mich. — What does the third-best beer bar in the world look like? It looks like a lot of other bars.
HopCat, stationed on a corner in downtown Grand Rapids, Mich., has a long, curving wood bar packed with drinkers, beer placards on...
| Aug 10, 2012
| 3:31 PM
He's best known for his roles on Broadway and of course on TV, but actor Bryan Batt is also a gifted interior designer. At his shop Hazelnut, Bryan has some great ideas for setting the perfect tablescape for your next party!
"Wherever you get your...
| Jul 11, 2012
| 4:25 PM
Total time: 2 hours, 15 minutes
Note: From "The Bistros, Brasseries and Wine Bars of Paris" by Daniel Young. (This recipe is from Thierry Breton of Chez Michel.) Orange cauliflower is available at Whole Foods and Bristol Farms stores, select...
| Jul 10, 2012
| 11:44 AM
Many of us grew up thinking that green beans came from a can. Those soft and water-logged beans were all we knew until we had our eyes were opened up to the true flavor of string beans (the name covers haricot verts, wax beans and green beans) that were...
| Jul 3, 2012
| 7:48 AM
The flavor of a peach in hot weather can instantly transport you back to your childhood. The peach succumbing to the pressure of your grip while the juice cascades down your chin is a tactile memory that explodes in your cortex with every first bite of...
| Jun 12, 2012
| 10:04 AM
Spring onions rarely get a chance to shine. They are always relegated to playing fourth or fifth fiddle. But the spring onion has much more to offer than being a bit player in a soup. From now until the end of the summer, farmers' markets all over...
| Jun 1, 2012
| 4:33 PM
A mixture of ground nuts -- such as hazelnut and almonds-- sugar and liquid (egg whites and perhaps a liqueur), nut pastes are frequently added to baked cakes, tarts and pastries for added richness and flavor....
| May 31, 2012
As I exited Balena a week or so ago, a passing stranger stopped me.
"Good restaurant?" he asked, jerking his head toward the door. I nodded enthusiastically.
"Great pizzas," I said.
And in that split-second, I fear I gave Balena, which opened two...
| May 28, 2012
| 8:31 AM
Chef Gerard Viverito
Seared Scallops with Salsa Romesco
1 to 1 1/4 pounds dry sea scallops, approximately 16
2 tsp unsalted butter
2 tsp Malaysian Red Palm Oil
freshly ground black pepper
| May 28, 2012
| 8:21 AM
1131 N. State Street
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Citrus and Shaved Fennel Salad with Blood Orange Vinaigrette
2 blood oranges, one segmented and one for juice