will facilitate the rolling. I usually roll the cookie log into parchment paper, twist the ends closed and lay the log inside a slit cardboard paper towel roll. This helps keep the log in a round shape, without one side getting...

Lately tiny gherkin pickles, and american cheese! I’m a cheesehead and very rarely eat american cheese... but lately have been remembering when my grandma would buy it from the deli and get it sliced so thin you could see...

is exceptional — salad, soup, 10 pieces of sushi (usually 9 pieces of high-quality nigiri and 1 blue crab roll), and homemade ice cream (the black sesame is fantastic). It also is very reasonable for what you get at $29.50.

New downtown pub- The Irish Embassy is opening on Bishop below St. Cath. Have been to the one in Toronto and they do pull a great pint. The food is above-average pub-fare, IIRC, with a definite Irish twist.

Favorites are stuffed mushrooms and the kids like shrimp with tail sauce. It’s hard to keep it light. Spiced nuts and pistachios are good too. I try not to offer too much but I often get carried away.

, and remove with a strainer (the longer they cook, the tougher they get).

don’t get beyond their own neighborhood often. It’s not meant to be comprehensive. Nor is it intended to give the best three in each category. Some restaurants may be both among the best American restaurants and the...

Forgive me for posting again on a topic which has discussed many times over, but rather than focusing on a particular restaurant or two, I wanted to try to get one post out there which consolidates the majority opinions on...

This whole ingredient vs talent thing—Here’s how it started: I travel a lot, and I’m constantly challenged to find real food in strange cities. Also, some of our traveling companions have parochial preferences....

Walk over to Classics and get ahold of Ted Cohen. He’ll set you straight on the "subject." Oh, the latke v. hammentaschen debate, as well. ;) Regards, Erik M.

getting takeout once in a great while.)

1) The restaurant has a really bad name like “Pastabilities”, “Sir Loin's”, or “Best O' Thymes”. 2) You can easily get seated for dinner in a really slick modern looking restaurant at 8PM on a...

of the best ingredients. Make them something one step above what they are use to but one step below what you are use to cooking. I feel your frustration but some people will never get food.

I get what you’re saying – but to me I think if you made those gooey bars from scratch and put them next to the one’s made from a box, people would notice the difference. Of course someone that has only ever...

Just wondering how people end up a “Chowhound”? Were you raised by hounds so come by it from nuturing or did you just one day "get it"? Growing up in the midwest in the 60’s and 70’s in the home of a...