at Skylight), it is truly sublime. While I find the Eastern style superior to almost any other style, I have to say that the Lexington should be crowned the Pork BBQ Capital. No other city has so many great Q locations in such a...

: 1. Phone number (in the event we have a problem filling your order). 2. The Cat. No. (Catalog Number) or the Bar Code number from the packaging or the description (i.e. a yellow sponge with a green scrubber, with or without a...

because the market, for a variety of reasons, will bear it. Even if its customers understand they’re paying relatively high prices for wines by the glass (an idea not evidenced by some postings here), they don’t care:...

A habitual home cook wouldn’t have leftover tacos. Maybe some leftover filling (depending on what kind of tacos), and the rest of a package of tortillas. Both of which can keep for months if properly stored. Both might end...

Never tried this so I can’t vouch for it, but I’ve read that an often workable substitute for heavy cream is 8 ounces of low fat cottage cheese whirred in a blender with 3 tablespoons of non-fat powdered milk for four...

father-in-law is like this. He prefers the packaged BBQ ribs that you nuke for 15 minutes. He won’t eat pizza unless there’s a ton of salt, cheese dried oregano and hot pepper on it. When we eat, he automatically...

Donalds burger is a McDonalds burger. It will taste the same, look the same, be served in the same package anywhere. And while I (and, I think, most chowhounds) have an adventerous palate, there are times when I don’t WANT...

, fresh, gorgeous fish in a bottle of mayonaisse, a couple cups of chopped white onion and topped it off with parmesan cheese (from the green can). Then they cooked it for an hour or so! What can you do? I made myself another...

discourages overuse. In any case, it’s unlikely many people are sensitive to small amounts of MSG since, as noted above, it occurs naturally in so many foods (Parmesan cheese, seaweed, green tea, tomato juice and many...

G: No I haven’t waffled, and I still stand by the original statement that: “doing a good Brisket is key, if a place cant do a respectable brisket they probably aren't that great anyway.” It’s a whole...

goes into allocating portions for 3 tables? Such a cavalier attitude is more suited to running industrial packaging machinery than a restaurant. There is no arguing that the chef is certainly capable of preparing some very...

I am moving back to Toronto after 18 months abroad. I used to take pride is making all my Quebec friends and family discover quality Ontario wines to match fabulous Quebec cheeses... So after reading a nice summary post on good...

I have to agree. I have only a few family recipes, but I fondly remember my grandma, who died when I was a baby, when I make her terrific macaroni and cheese, which was my dad’s (also deceased) favorite. I have a great...

steamed. I’ve had a slender tube of rice with ground dried shrimp, chili, shallots rolled in the middle. And an improbably toothsome cylinder of naturally deep purple rice served with shredded coconut, palm sugar, and...

. A coworker says they remind him of cherry knishes he used to eat in NYC. (Was your Berkeley Bowl pilgrimage depressing? You can always holler and I’ll ship you care packages or smuggle in goodies when I visit NYC.)