Further proof that, even if it’s drawing a trendy chain, at least TO/Westlake is starting to get some chow-ish destinations.

I’m adding this instead of working on my monthly column for the jazz magazine, and it’s about 2.5 years overdue, but here goes: Alba Osteria is one of the best Italian restaurants in the USA, without question....

, 2-3 minutes per side. Place each steak (or two, for a large portion) on an oven-proof serving dish, or on a baking sheet. Tent with foil to keep warm. In a mini-processor, mince shallots and spill them into the skillet over...

this is the single most requested recipe i make; adapted from one in Chocolatier magazine 17 years ago. BUTTERNUT SQUASH GRATIN X1 serves 6-8 peo

remember you need the angostura bitters and some absenthe too. funny i was just reading about that drink on the esquire magazine website. the drinks writer (david wondrich) is pretty humorous. here’s the skinny but sorry i...

LAist.com reports on the uber-annoying, chirpiest food network hostess Rachel Ray’s current visit to LaLaland, and it outlines her picks for eateries this time around. I think it’s finally the proof I’ve been...

-cured, and fresh meats for a nice feijoada. Feijoada Completa (from Saveur magazine), serves 12 2 1/2 lbs carne seca (dried salt-cured beef) or corned beef 1 1/2 lbs linguica portuguesa, calabresa, or other smoked pork sausage,...

. The last step would be to put under their broiler. This would be easy to do for 8 provided your friend or you could provide oven proof bowls Let me know if you want a few recipes!

I’m pretty sure this is the recipe I used last year after I went cherry picking. It is Julia Child’s recipe, it was reprinted in a magazine. As I recall, it was cake like, but still tasted very eggy. Cherry Clafoutis...

Why not just pack one of those crumple proof seersucker sport coats?

This from the current Washingtonian magazine. I won’t type it word-for-word, but will put in a short summary next to each. Was wondering everybody’s thoughts? "10 Things We Rarely Order in Restaurants (from the Wash....

Below is a link to another great article about Automats found in Smithsonian Magazine for anyone who’s interested. (I’d give anything if someone would bring back Automats... sigh) Link:...

the length of the recipe fool you since you may be able to get away with buying a prepared crumb crust. Just make the filling and ganache and take it from there. I haven’t tried the recipe this way, so I’m not sure if...

I think Proof may be a good option.

A few months ago the New York Magazine website mentioned a place I’d never heard of. Taiwanese Specialties, aka Imperial Taiwanese Gourmet, 59-14A Main St., Flushing; 718-886-8788 http://nymag.com/daily/food/2006/10/a