by Brian | Nov 18, 2019 | Recipes, Thanksgiving
Ah, rice. Is there anything more innocent looking than rice? And when the cooking is done? Fire from China, richness from Thailand, gooey complexity from Louisiana, … Rice is a platform used worldwide to provide, not just sustenance, but excellence. This recipe...
by Brian | Nov 15, 2019 | Dedicated Drinker's Diary, Recipes
It’s party season and you may have some beverage responsibilities coming up so. Or, like me, you may be playing the role of bartender for a group. Suzi’s cooking school, Cooking by the Book, has a group of 30 next week who want a mix of classic and...
by Brian | Nov 14, 2019 | Recipes, TBT
We may all have enjoyed a salad with pears and blue cheese and some nuts. It’s a great upscale dish for, say, brunch. But what about dessert? Tammy Donroe Inman suggests just that idea in Wintersweet — you can see my review here. Wintersweet is a magnificent...
by Brian | Nov 14, 2019 | Uncategorized
Six years ago, John Clancy passed away. He was recognized in 1981 as one of the country’s top 50 chefs by Food and Wine Magazine. He began as a chef on Cape Cod then came to New York to work and teach with James Beard. He was the chef for the famous...
by Brian | Nov 13, 2019 | Recipes
In last week’s review of Tel Aviv by Jigal Krant I noted that the food culture of that city is heavy on spice, vegetables, and heat. Contrast that attitude with our common assumption that to be “satisfying” a dish has to have protein or fat. Or both. This...
