The Blog
Joyeuses Pâques…en chocolat.
Cher M. Jacques Torres,Je t'adore.
Seconds
I couldn't get enough of the great deals during Restaurant Week ($35 three-course dinners at some of the city's best restaurants), so I reserved a table at Django where Marc joined me after work for a second night of eating out.Inspired by the legendary French gypsy...
Bite of the apple.
It's Restaurant Week this week (last week, too, actually), so I enjoyed a fantastic dinner—probably one of the best I've eaten in months—this evening with L at Marcus Samuelsson's Asian-fusion restaurant Riingo. While L chose items off the main menu, I went with...
Jam on it.
Welcome, class, to today's Fresh Pick: JAM Properly, the term jam refers to a product made with whole fruit, cut into pieces or crushed. The fruit is heated with water and sugar to activate the pectin in the fruit. The mixture is then put into containers. Berries and...
Kickin’ it kidney bean style
Welcome, class, to today's Fresh Pick: KIDNEY BEANSParticularly popular for chili con carne and red beans and rice, this firm, medium-size bean has a dark red skin and cream-colored flesh. Its popularity can be attributed to its full-bodied flavor. On the downside,...
Far out! Farfalle!
Welcome, class, to today's Fresh Pick: FARFALLEFarfalle [fahr-FAH-lay], named after the Italian word for and made in the shape of butterflies, are also known as "bowtie" pasta.Dating back to the 1500s, farfalle originated in Lombardia and Emilia-Romagna in Northern...