Good Taste is the Worst Vice

My NRA adventure

The NRA came to Chicago this weekend - no, not that NRA.  It was the annual National Restaurant Association show, and thanks to D's brother-in-law, we got to check it out. When we walked into the immense exhibition room, I had no idea what to do or where to go first.  After all, I'm ... continue reading...


Cinnamon rolls

Here is my favorite recipe of all time - my mother's cinnamon rolls! One bite conjures memories of all the hours I've spent with her over the years, baking pan upon pan of these rolls - or, more accurately, all the hours I've spent attentively watching her bake them, and waiting not-so-patiently ... continue reading...


Fresh mochi from Suruki, San Mateo CA

One thing is notably missing from my life in Chicago - fresh mochi.  I'm fortunate to have a Mitsuwa super-store within easy reach, which means plenty of Japanese grocery stapes, gadgets and tableware, and fresh baked goods. And there are whole refrigerated cases of mochi at Mitsuwa, mostly ... continue reading...


Evvia, Palo Alto

It's been (too many) years since I lived in Palo Alto, but Evvia has remained one of my favorite restaurants.  It's a perfect combination of Greece and California, lively and casual and elegant all at once.  The food is familiar yet refined, Greek favorites made modern. So when I was ... continue reading...


Aviary Kitchen Table, now with more elBulli

If I had to pick my favorite places to spend a few hours on a given evening, the Aviary's Kitchen Table would certainly be near the top of the list.  It feels really special to be tucked into the corner of the kitchen, just out of reach of the lively crowds on the other side of the metal ... continue reading...


“Emergency” pasta

There are many stories behind pasta puttanesca, as you might expect, since the name derives from the Italian for lady of the night.  Some say the pungent aroma was intended to attract potential customers.  (Hmm.)  Others say the sauce was made from odds and ends in restaurants, ... continue reading...


Pastitsio

There are a few dishes that I avoid making because they simply involve too many steps, like two-crust pies (just thinking about making the crust exhausts me) or lasagna (far too many components to prepare).  But sometimes, a complex dish is so good that I’m willing to put in the effort – like ... continue reading...


White sangria in suspension, elBulli at the Aviary

Remember those elBulli cocktails that had a starring role at the Aviary party in January? It turns out they were just modest heralds for the spectacular creations that feature on the menu now. White sangria in suspension, as the name suggests, is a sangria cocktail just slightly thickened ... continue reading...


Black bottom cupcakes

Could there be a better breakfast than a fresh, homemade black bottom cupcake?  OK, I'll admit, it's probaby not the most balanced, nutritious start to the day. But there's something wonderful about waking up to this combination of chocolate and rich, cheesecake-like filling.  And now that I think ... continue reading...