by Brian | Apr 7, 2014 | Recipes
We were at DeGustibus, the cooking school at Macy’s, listeing to Rawia Bishara discuss her new book Olives, Lemon, and Za’atar. She went to the core philosophy of cooking, her book, and her immensely satisfying Brooklyn restaurant Tanoreen. “Use what you have....
by Brian | Jan 29, 2012 | Recipes
My personal culinary debt to Mexico is great: margaritas, Caesar salad, and nachos. If you just add chicken wings, marshmallow fluff, and brownies, I think that constitutes a completely balanced diet. And while you won’t be consuming all of those at your Super...
by Brian | Nov 30, 2011 | Recipes
Yes, that’s an empty tart shell, waiting to serve you. What you need is a delicious way to fill it to the brim. Here’s an elegant way to serve potatoes and tomatoes in a tart with with a crust that adds the flavor overtones of Parmesan and chili....
by Suzi | Mar 24, 2011 | Recipes
From James Peterson’s Meat comes a new level of heat. His interpretation of chili [not chile] uses meat along with beans, but it’s the poblanos that make the difference. This is a hot dish. A beer evoking, tongue singing recipe that will put sweat on your brow. Those...
by Suzi | Aug 31, 2010 | Recipes
I love Asian cuisines. The colors, the aromas, and the flavors are so bright, so intensely different, that I crave finding a new great Chinese, or Thai, or Japanese restaurant. And no matter what kind of restaurant I’m in, I want that rice. Ideally fried, filled with...
