With Thanksgiving around the corner, it's definitely time for all things pumpkin. While I'm not crazy about pumpkin pie, I do love these pumpkin cookies - cakey yet moist, not too sweet, and fragrant with cinnamon and nutmeg. As a finishing touch, each cookie is topped with a piece of ... continue reading...
Palmiers in a snap
Have you ever found yourself in need of a very quick dessert? Palmiers are a fantastic solution, and the secret weapon is frozen puff pastry. With just a few other pantry staples - sugar, salt, and perhaps some preserves - you can whip up an impressive batch of crisp, sweet, buttery ... continue reading...
Walnut oil salad dressing
One of the many culinary skills I learned from my uncle is how to make an excellent salad dressing. It's simple to make as long as you have a few basic ingredients - walnut oil, vinegar, salt, and garlic - and since it lasts a long time in a jar in the refrigerator, I make a lot at once so I ... continue reading...
Alinea and Per Se
I've had many wonderful meals in the past year, from truffle tastings to burgers, and I've commemorated the majority in these pages. Yet the two that were perhaps the most sublime - Alinea and Per Se - have proven the hardest to write about. The doors to Per Se These are the sort of ... continue reading...
Gougères
There's a certain 'wow factor' to gougères. When they're just out of the oven, they're wonderfully airy and cheesy. Fortunately, they are also a bit hardier than their cousin, the soufflé, since they maintain their puffed exterior and tender interior even when cooled. I made these ... continue reading...
Bouchon Bakery NYC – and classic cars
This weekend I went to New York, so I ate lots of ridiculously wonderful food. Fortunately, I also walked all over Manhattan, so I can rationalize that I earned it. Really! One of my go-to places in Manhattan (not-so-coincidentally near my hotel) is Bouchon Bakery - quite a contrast to the original ... continue reading...
Le Bec Fin, Philadelphia
I never ate at Le Bec Fin when I lived in Philadelphia, but I was always aware of it - it was the storied, quintessential fine dining destination. Whenever I walked by its elegant entrance on Walnut St, I thought, someday I'll go. Earlier this week, I finally made it to Le Bec Fin. I ... continue reading...
Creamy corn soup
There is a very small window when corn soup makes sense - close enough to summer that there's still good fresh corn available, but cool enough that it doesn't seem absurd to be making soup. That window has arrived, so D and I had this creamy corn soup for dinner in Wisconsin tonight. The first ... continue reading...
EL Ideas
You might not have heard of EL Ideas. I hadn't, until about a month ago, when a mention of it caught my eye online. What EL Ideas is: New - open since July Exclusive - 10 guests a night, Weds-Sat Ambitious - serving a 14+ course tasting menu nightly What EL Ideas is not: An ... continue reading...
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