| May 29, 2013
| 8:37 AM
Lamb roast at Lucques: On Wednesday, Suzanne Goin and Caroline Styne will be bringing lamb roast night back to Lucques for its third year. The three-course dinner features a main comprised of Windrose Farm lamb with rosemary, thyme and salsa verde,...
| May 17, 2013
| 9:56 AM
The first Copper River king salmon of the season -- a 40-pound specimen -- was hoisted aloft Friday morning as the annual first shipment of the prized salmon arrived in Seattle.
It was the ceremonial first fish, delivered from Alaska to Seattle-Tacoma...
| May 16, 2013
| 8:57 PM
Before you start the wisecracks, be advised that Rhubarb the Bear has heard it all:
Yeah, he knows that he looks like those famous bears at that theme park down the road. He's heard enough Chuck E. Cheese jokes to last a lifetime.
And don't talk to...
| May 16, 2013
| 7:05 AM
Found at: Millwright's Restaurant and Tavern (Simsbury)
Where do you draw your inspiration from?
From the building. We also think regionally. We go back to the days of two- to three-ingredient cocktails. We are all about making the...
| May 14, 2013
| 11:26 AM
When Fat Rice's owners chef Abraham Conlon and general manager Adrienne Lo bring Spring to the tables of their West Diversey restaurant, it's seasoned with their family histories. Conlon traces his to Portugal, via Lowell, Mass.; Chicago-born Lo to China....
| May 9, 2013
| 1:14 PM
Total time: 50 minutes, plus macerating time
About 2/3 pound (3 stalks) rhubarb, trimmed
1/4 cup sugar
1 teaspoon grated fresh ginger
Zest of 1 orange
Freshly ground black pepper
4 duck breasts (about 1/3 pound each)
| May 9, 2013
To appreciate Bread & Wine, the 16-month-old restaurant in the Irving Park neighborhood, it helps to be less literal and more observant.
For instance, you might be surprised, as I was initially, to discover that the kitchen doesn't set out much bread....
| May 7, 2013
| 2:22 PM
Editor's note: This is part of an occasional series of stories on getting children (and other picky eaters) to try vegetables. The series explores ways to highlight vegetables' flavor and appearance as a way to work around the resistance some kids have to...
| May 1, 2013
| 5:09 AM
Some restaurants just feel comfortable.
E.W. Beck's Pub is one of those places. From the food to the service, dinner at the restaurant is easy, fun and enjoyable.
Scene A Sykesville staple since 1992, E.W. Beck's occupies a large building right on the...
| Apr 3, 2013
| 10:16 AM
Gardeners: Start your seeds!
You've been patiently waiting for the right time to start indoor seeds and now's the time.
Vegetables that can and should be started indoors include tomatoes, peppers, eggplant, cucumbers, squash and pumpkins. Starting these...
| Mar 20, 2013
2 oz. Woodford Reserve Bourbon
3/4 oz. lemon juice
8 mint sprigs
3/4 oz. rhubarb syrup
Add ice and shake
Double strain over fresh crushed ice