| Apr 16, 2014
| 5:29 PM
Total time: 1 hour, 45 minutes
Note: This dish of pounded steaks rolled around a spicy sausage filling is one that Rose Nair and her sister Nalini Viegas make for special occasions.
4 ( 1/2-pound) Milanesa steaks (also called "beef...
| Jun 8, 2013
It may be time to get back on the Zinfandel wagon. I just tasted the 2010 Limerick Lane Zinfandel from Sonoma County and loved its subtle approach. Instead of the big bruiser Zins that have dominated the market for so long, this one is cool and focused,...
| May 9, 2013
| 1:14 PM
Total time: 2 hours, 55 minutes
Note: From Terry Fortia, sous chef at Memphis. Bayou Magic Cajun Seasoning and Red Rooster hot sauce are widely available in supermarkets. Aidells makes an andouille sausage that is also widely available....
| May 16, 2013
| 12:00 PM
This year I think we’ll break our Father's Day habit of staying close to home and take my husband to the Addiction Bistro, a little café on La Cienega Boulevard that serves burgers and sausages, chili and ice cream.
I found the Addiction Bistro...
| Apr 27, 2013
Mangalitsa lard biscuits and sausage gravy
1 hour, 10 minutes. Serves 4 to 6
5 1/2 cups (23.4 ounces) flour
3 tablespoons baking powder
2 tablespoons sugar
1 teaspoon salt
12 ounces cold lard (Sqirl uses lard rendered from...
| May 4, 2013
I could drink a bottle of this Morgon "Côte du Py" from Jean Foillard every week with the greatest of pleasure. How beautiful is the bottle, with its red wax seal? The wine itself is soft and unctuous, tasting of prunes and dried cherries, a voluptuous...
| Jul 11, 2013
| 12:02 PM
Prince Otto von Bismarck, the Duke of Lauenberg, German aristocrat and statesman said that no one should see how laws or sausages are made. Some of the sausages made by the Connecticut legislature this session are particularly nasty. They have secret...
| Jul 10, 2013
Hundreds of thousands of people should make it to the Taste of Chicago, but I won't be one of them.
Random Sweat Transfer.
You're stuck in a teeming sea of humanity at the Taste, all those hot, sweaty bodies, when someone bumps into you,...
| Jul 12, 2013
| 5:30 PM
I've never thought Aldo's gets the attention it deserves. Some of that has to do with the firm opinions Baltimoreans form about restaurants they've never been to, especially when those restaurants happen to be in Little Italy.
Aldo's is not just a...
| Jul 15, 2013
| 4:25 PM
Any excuse to grill-out is a good one. But, if you’re looking to make your sausages sexier, (as if that’s possible!) how about slathering on some of this hot business.
It’s local, it’s awesome an the sauce goes perfectly with any...
| Jun 12, 2013
This is not a typical spaghetti alla carbonara. The traditional dish is a simple combination: spaghetti tossed with sauteed guanciale (pig's cheek, but often crisped pancetta or bacon are used instead), fresh eggs, Parmesan and Romano cheeses and lots...