iron-stomached youth, warm bourbon with water. That is, bourbon with a pretty generous splash of hot (but not boiling) water in it. You’d be surprised the kind of rude and abusive responses I got from bartenders when I...

Our daughter has a Peanut allergy, and for the last almost 2 years we have not taken her out to eat, granted she is only 4 yrs old, but we just cant get ourselves to put the trust into restaurants yet. Can any of the chefs that...

of the Hub, Great Bay. Isn’t terrible, but doesn’t merit the crowds: Stella. many North End Italian-Americans.Never recovered from exit of opening exec chef: Mantra.Biggest gap between positive reviews in local...

things like wheat flour burritos), Chicago has become nixtamal country as far as the eyes can see. Ironically, when Diane Kennedy set out a few years back to describe how to make tortillas, she provided recipes for both prepared...

into the center of a whole round loaf of bread (hollow out the center, leave about an inch around the crust), spread on some good mustard and homemade mayo—wrap in plastic wrap and put it in fridge with a cast iron skillet...

Ng. He said that Willy is in a tough spot because his kitchen set up requires 5 master chefs elevating his labor costs. To compensate, he’s made a decision to skimp on service because most of his clientele are Chinese and...

I sat at the bar, didn’t have time to eat, will next time.... Spoke to an owner, they just hired Christian Rojas for their new sous chef (studied under Adam Hallberg from Via Matta). As as side note, I know this is...

I thought CCS was a Hawaiin thing? I worked in Mammoth at Matsu Restaurant 1980, the had a CCS and one of the chefs left with a waitress and started Stanley’s in Sherman Oaks, they were/are famous for their CCS, they...

My mom and dad worked two jobs each, and shared the cooking. When Dad cooked, it was a can of Chef Boyardi O’s, or spaghetti with a “sauce” of mayo & ketchup. Gross, but we loved it as kids.

Hungarian apricot bars — by far and away, even pre-dates my career as a pastry chef by a decade Lime cheesecake Roasted parsnips — so easy, who woulda thought?

stain. Napkin ironing is a half day event..then there is the butter plate,salad plate, silverware, water glass, wine glass(es), candles , flowers And by the time I am done there is no room for people nevermind food . And if a B...

of Padrón in Galicia would be grown here in the US. She suggests substituting with small Italian-style green peppers, but I ordered the pimientos from La Tienda. Simply fry over high heat in some olive oil (I use a cast-iron...

to the slaughterhouse, so it’s not practical for them to be too far away. Random factoid, Paul Willis was in the Peace Corps with the sister of Cafe Rouge chef Marsha McBride, who put him in touch with Bill Niman. http

I’m sure I could find it if I were in the nabe. Just thought it was curious and ironic that it made such an impression on at least 3 chowhounds, yet know one knows what it’s called

in the freshness department. Ditto for the coleslaw. And like others have experienced, no cornbread. Wow, what a big surprise. I am so completely fed up with the “celebrity” chefs in this town. The so-called pedigreed...