| Jun 5, 2008
THERE WAS a time when Hallie Holtzman could only imagine sitting at a window, sipping tea, spreading mulberry jam on toast and admiring the scent of sweet peas from the garden of her dreams.
But here she is today, in the morning room of her two-story...
| Jul 10, 2008
| 7:16 PM
The original shish kebab, they say, was broiled over campfires on Turkish nomads' swords.
Oh, sure. Give me a break. A nomad warrior, whose life depended on his razor-sharp blade, would ruin the temper of his sword's steel by sticking it in a fire,...
| Jul 16, 2008
WHEN friends I don't see nearly often enough invited me out to dinner a few weeks ago, of course I said yes, and then rearranged my schedule to work around the date. "Let's go to Vincenti, just for fun," they told me. "It's really good these days."...
| Dec 26, 2007
Roasted duck pot pie
Total time: About 5 1/2 hours, including roasting and baking time
Note: From test kitchen director Donna Deane. Duck fat (if you would rather buy it than render it from the duck) is available at Bristol Farms stores,...
| Jan 2, 2008
THE vegetables -- crisp-tender baby carrots, artichokes, mushrooms, cauliflower florets, pearl onions -- are gorgeous, their colors bright and true.
Quartered or halved or left intact, gently cooked in olive oil and an aromatic court bouillon, then...
| Jan 3, 2008
'I have Puglia in my heart," says Giovanni DeNigris, by way of explaining why his newest restaurant, Macello, is all about Puglia -- the stiletto heel of Italy's boot.
DeNigris already had a Puglia focus in Trattoria Trullo, a restaurant he opened in...
| Jan 11, 2008
Strange thoughts can occur when watching a movie populated entirely by vegetables.
For instance, do Veggie Pirates get scurvy or beriberi?
If there was a VeggieTales version of "The Silence of the Lambs"--which, arguably, is pretty unlikely--would...
| Mar 11, 2010
Shanghai's cuisine, whether served at a dive or a white-tablecloth restaurant, often is typecast as an impossibly rich parade of braised meats and overly sweet, heavy sauces. But at 4-month-old Yu Garden, chef Bin Hu focuses on a lighter, more streamlined...
| Mar 11, 2010
Long before "Twilight" and "True Blood" and the Modern Age of Vampires, garlic was used as a talisman: a panacea against bad spirits in the Middle Ages and against illness during the Crusades. Even those of us who happily load our soups and stews with...
| Mar 11, 2010
Sockeye salmon with green garlic and favas
Total time: 25 minutes
Note: Sockeye salmon is available from fish markets and select well-stocked markets. Green garlic is available seasonally from farmers markets and select well-stocked...
| Sep 16, 2009
Alain Cohen holds out a gorgeous spiral-shaped loaf of challah, the color of cherry wood. On the top of the bread is a graceful open hand made of dough. Cohen and his baker, Yuri Amsellen, have been experimenting again. From the crowded kitchen of Cohen's...
| Oct 6, 2009
| 1:04 PM
Key Take Aways:
1. Wild salmon (5oz) - more omega 3's than 4 standard fish oil capsules. Richest dietary source of Vitamin D
2. Red quinoa - upregulates your internal antioxidant system, SOD (superoxide dismutase)
3. Watercress - more vitamin C than an...