AMSTERDAM 3/21-3/25/2014
THOUGH 20 YEARS HAVE PASSED, THE ONLY DISH I CAN STILL SAVOR FROM 20 YEARS PAST IS THE SMOKED EEL IN THE OYSTER BAR. BUT MUCH HAS CHANGED [Read More]
More DetailsTHOUGH 20 YEARS HAVE PASSED, THE ONLY DISH I CAN STILL SAVOR FROM 20 YEARS PAST IS THE SMOKED EEL IN THE OYSTER BAR. BUT MUCH HAS CHANGED [Read More]
More DetailsIT TURNED SUDDENLY HOT IN L.A. NOT IN THE MOOD FOR COOKING, I ASSEMBLED A BEEF CARPACCIO, A DISH WHICH MANAGES TO BE BOTH LIGHT AND, BECAUSE OF [Read More]
More DetailsWE HAD NEVER BEEN TO VIENNA, BUT HAD PLENTY OF REASONS TO GO; THE REASONS WE ALWAYS GO ANYWHERE — ART AND FOOD. VIENNA IS AN ELEGANT, PROSPEROUS [Read More]
More DetailsTHIS RECIPE FOR OSSO BUCO IS MORE PROVENCAL THAN MILANESE. THE VEAL SHANKS ARE BROWNED, THEN BRAISED IN STOCK WITH ONIONS, GARLIC, A FEW WHOLE CANNED TOMATOES, A [Read More]
More DetailsAFTER NINE YEARS BEFORE THE MAST WORKING FOR GORDON RAMSAY WHERE HE OPENED RESTAURANTS IN DUBAI, SHANGHAI AND PRAGUE, JASON ATHERTON, A YORKSHIRE-BORN CHEF, STRUCK OUT ON HIS [Read More]
More DetailsCOD IS A WHITE-FLESHED FISH WITH FIRM BUT FLAKY FLESH. IT HAS A SUBTLE FLAVOR, ALTHOUGH MORE INTERESTING AND ASSERTIVE THAN HALIBUT. UNLESS YOU HAVE A SOUS-VIDE MACHINE, [Read More]
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