| Apr 15, 2012
| 4:11 PM
In a busy part of town, there's a forlorn patch of woods fringed by pricker bushes and littered with crumpled tarpaulins, rain-soaked sleeping bags and other detritus of a hard-drinking, mostly transient population.
Tucked between the back lots of...
| Apr 16, 2012
| 5:47 AM
Cafe Flora Spring Nettle Ravioli
Recipe Yields 4 servings
1 teaspoon Olive Oil
½ yellow onion
½ pound nettles (Foraged and Found sells them at the U-district farmers market on Saturday or you can put some gloves on and forage for...
| Apr 24, 2012
| 12:05 PM
So, first things first: just how squeamish are you? Do you get weirded out by things like organs and bones in your food? Because if so, you may want to skip this one. But before you do, ask yourself: just how committed are you to finding delicious...
| Mar 10, 2013
MALUKU ISLANDS, Indonesia — Perched on the edge of a skiff, I felt a trickle of sweat inch down my cheek. A heavy scuba tank pulled at my back as I adjusted my mask, feeling claustrophobic in all this gear and anxious about making this dive.
| Feb 2, 2013
Total time: 15 minutes, plus chilling time
Note: Adapted from a recipe by Wolf in Sheep's Clothing in Venice.
2 egg yolks
1 (12-ounce) can evaporated milk
1 (14-ounce) can cream of coconut
1 (14-ounce) can...
| Feb 6, 2013
King cake rules over New Orleans in the weeks before Mardi Gras, a beloved, edible symbol of the anything-goes vibe of Carnival in the Crescent City.
Ring-shaped, gaudily decorated with golds, greens and purples, and always containing a hidden trinket of...
| Jan 15, 2013
| 2:35 PM
I am a changed man. A more open-minded man. Fifteen months ago, I had a conversion experience.
Just before the big Halloween snow in 2011, my wife, Yolanda, told me she was going to eat a gluten-free, grain-free diet for 30 days. When I heard these...
| Jan 1, 2013
| 9:29 PM
Move over mashed potatoes and rice. It’s time to make room on the plate for some new sides.
Nick Malgieri’s spinach and Roquefort bread pudding combines leafy greens with a blue-veined cheese to create a moist and tender pudding. It’...
| Dec 22, 2012
Dear SOS: We recently had a fabulous dinner at Vitaly Paley's new restaurant, Imperial, in Portland, Ore. Everything was truly amazing. The crowning touch was a gingerbread sticky pudding with cold whipped cream. Is there any way the restaurant would part...
| Dec 22, 2012
Panforte's name translates to "strong bread," but it is more confection than cake or bread, barely bound with flour and heavy with preserved fruit and honey that dissolve together as they cook. It's studded with toasted nuts and spiced with black pepper,...
| Dec 9, 2012
These cookies are amazing! I proudly brought them to a Holiday Cookie Exchange party this weekend. However, I did not make them. I had such a crazy week, I had to outsource my baking duties. I was quite honest about it at the party. These Brandy Cream...