? For the second night, I would like to find something that isn’t the whole fancy/california/french prix fix thing (don’t know if there is a better one word way to describe this cuisine?). While we have certainly...

to provide their food and services for any less than the market will pay them. Why should they charge any less than they can get? Essentially that would be subsidizing the public’s “right” to access their...

. Malik took over ordering for all of us, spitting out Urdu in rapid fire fashion and directing plates of food to each corner. Then he’d turn to his right to converse with one friend in French, and then explain yet another...

salt...buy your veggies at the farmer’s market, change what you put in the salad to eat seasonally. Right now I’ve been making it with leftover shredded cooked kale, pine nuts, raisins and red pepper. For some reason...

In the short time I have lived in New Orleans (I just moved from Manhattan last month) the one thing I have learned is that a Times-Picayune review is not an adequate measure of a restaurant. Actually, I have yet to read anything...

The rule of thumb is one cup salt to one gallon water. Do the math for lesser quantities.

I’m surprised that no one has mentioned Cresheim Cottage Cafe in Mt. Airy. It has definitely been our restaurant of choice since it changed hands a couple years ago. The food is incredible, and it’s affordable enough...

I was picking up take-out from Vinny’s at Night the other night and saw a sign that the restaurant is now open for lunch. I can’t remember exactly which days of the week, but Saturday might be one of them.

gibnut, in Belize. It didn’t taste strange or exotic in any way. “Good game meat,” as my Belizean friend Francis described it. But after I saw one (a type of spotted large rat), its exoticness quotient went up...

BRAISED ONIONS – you can use pearls but small boilers are easier. Pearls are less than 1 inch in diameter, and the small boilers are more like 1.5 inches. This requires patiently going through bins of boilers, fishing out...

Try adding canned peas, with the juice, to beef stew. They add a nice flavor, and blended with all the other veggies, no one will be able to figure out your “secret ingredient”.

So we are awaiting the second part of the restaurant challenge. I thought it was a good one. I’m sure all along the powers that be had the second part in mind. It allows the contestants a chance to build on constructive...

The best scrambled eggs that I ever had were ones I made from a Daniel Boulud recipe that appeared in the New York Times Magazine in a special edition titled “How To...” 4/8/01. This article was "How to Cook the...

and west on Broadway less than half a mile, or take the 27/28 bus): Nick’s on Broadway (259 Broadway). Not Italian, but really really good lunch. It’s one of the gems of Providence. A sample menu is posted here: http

#3078702 For me at least, the sizes are favorably comparable to many of the fine dining establishments in Washington DC (Restaurant Eve’s Bistro, Central, Mendocino Grille, etc.) and at the same or perhaps slightly lower...