Chef Ben Roche, of Moto here in Chicago, had a recipe for doughnut pancakes with strawberry-coffee sauce in an issue of Gourmet a few months back. I was wondering if anyone has made them and what you thought of them. You can find... (2 replies, last updated by theuninvitedguest March 28, 2007)

Roche Bros. has them at the fish counter—saw them yesterday. (10 replies, last updated by Two Forks November 11, 2005)

even resemble their original form — they are puréed, liquified, frozen in liquid nitrogen, and class IV-lasered — and the goal often is to make one ingredient look like a completely different ingredient. (Just saw Ben... (15 replies, last updated by The Dive July 28, 2008)

seeing scrawnier versions at the Hi-Lo in Hyde Square. But Whole Foods said they can’t order it and it’s nowhere to be seen in Roche Brothers. Has anyone seen pork belly lying around at any grocery store or butchers... (17 replies, last updated by RichardinJP October 6, 2008)

the desserts of Pastry Chef Ben Roche. We were first brought this shallow square bowl, filled with vanilla-infused sweet soy milk. Later, our server arrived with a canister of liquid nitrogen and proceeded to scoop out bits of... (5 replies, last updated by uhockey June 9, 2009)

La Maison du macaron: De La Roche just south of Mont-Royal. Fou Desserts or Les Saveurs du plateau for pastries, both on Laurier East between, say, St-Denis and Papineau. Cocoa Locale for cakes and cupcakes: Parc near Villeneuve. St (13 replies, last updated by justtryit November 5, 2009)

and eggy like the Double Rainbo, but it is creamy and full of pumpkin flavor with enough but not overwhelming spice – they also had Pumpkin Cheesecake flavor from Ben & Jerry’s that caught my eye, but the graham... (68 replies, last updated by fliss November 11, 2008)

and pigeon, and even knows the goats that provide his tiny cabri cheeses by name. There’s a ground-floor bistro, too, for lighter meals (salads, airy pâtés, pastries) or the morning papers. MC, V. Art of eating: Auberge de... (11 replies, last updated by peterpumkino May 23, 2003)

'd never be so vulgar and crass as to just call a veggie cubano]. I was surprised to discover I actually prefer the veggie cubano. The meat version is awesome, but for me it’s a little like eating a pint of Ben and... (198 replies, last updated by nsenada July 29, 2009)

Have no fear, Pinocchio’s is still open (or was as of September 2006). I really liked a pizza place on Congress (in Austin) that I tried last November, but cannot recall the name. It was about 1/2 way between downtown and... (126 replies, last updated by bachslunch February 3, 2008)

because it is grown, not manufactured. For instance, buying little boxes of overpriced Uncle Ben's instead of the same variety in unlabeled plastic bags or hefty sacks from Asian food stores (what I always do). (102 replies, last updated by Debbie January 10, 2003)