| Apr 23, 2013
| 10:14 PM
It’s the season for brighter, fresher flavors. The tangy sweetness of strawberries, the tender grassiness of just picked asparagus, the refreshing sharpness of sorrel and the spice of young garlic and onions are just what we’re longing for...
| Mar 13, 2013
| 6:30 PM
Asparagus, chives and fontina cheese top this easy pizza recipe. Serve with baby greens tossed with vinaigrette and pecans.
Active Time: 25 minutes
Total Time: 40 minutes
3 tablespoons extra-virgin olive oil, divided
| Feb 27, 2013
| 12:30 PM
When I was a kid, Lent never seemed that hard to me. I had to give up something I really loved, like Snickers (which I seriously needed to cut back on anyway) and avoid meat on Fridays (which meant eating my grandmother's fri-taaa-taas). Eating Nan's...
| Feb 22, 2013
| 2:04 PM
What says romantic better than a nicely grilled steak? I like a freshly grilled steak, pan seared to perfection for my lovely bride of 12 years, going on 13.
This recipe is very basic, with the key ingredient being the best quality filet mignon you can...
| Jun 3, 2013
| 8:00 AM
Chances are strong that between now and Labor Day you will find yourself in a coastal city. Or, at the very least, the pleasant idea of time spent near the ocean will occur to you. In either case, here are nine restaurants from restaurant critic...
| Apr 23, 2013
| 10:17 PM
Fresh lemons, olive oil and Dijon mustard. Together they are the perfect trio to brighten up any dish.
Add a little seasoning and enhance things even more.
In today’s dish, the trio is paired with roasted chicken thighs and legs, asparagus...
| May 30, 2013
Chicago has seen vegetarian restaurants before, and vegetable menus before, but nothing, not even the vegetable tasting menus that Charlie Trotter offered during his long career, compares to the Vegan menu currently featured at Next. In more than 20...
| Jun 1, 2013
When the first AOC opened a decade ago, nobody quite knew what to make of the place, a wine bar near the original Farmers Market that seemed to specialize in cured meats, salads and lots of tiny dishes that reflected the flavors of coastal Italy and...
| May 22, 2013
| 7:27 AM
Our spring bulbs will soon be ending their beautiful display. The temptation is there to cut back the plant all the way to the ground. Don't do it! The bulb needs the leaves to photosynthesize nutrients for the bulb to grow and store food for next season....
| May 24, 2013
| 4:15 PM
This week, a downtown favorite shut its doors, a famous deli decided to close up shop and move on, and an L.A. chef brought his love of frozen treats to Sin City. Here's a look at the latest restaurant news out of Los Angeles and beyond.
| Apr 28, 2013
The first few times I cooked polenta, I followed recipes that called for endless stirring, and as much as I enjoyed the result, I wasn't keen on making polenta very often.
All that changed when I tried the technique described below, which requires...
| Apr 28, 2013
Here are three tweets I would have sent from my recent stay at Santa Barbara's just-reopened El Encanto hotel if I hadn't been busy behaving like royalty and pretending the Internet didn't exist:
—Arriving Encanto. Tab for a 375-sf room w/...