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    Mar 14, 2013 |Column| Chicago Tribune

  1. Two stars for both CiNe and A Toda Madre

    There is no shortage of decent Mexican restaurants in the western suburbs, but far too many of them play down to their audiences, falling back on the standard Mexican and even Tex-Mex dishes that everybody prepares.
    There is no shortage of decent Mexican restaurants in the western suburbs, but far too many of them play down to their audiences, falling back on the standard Mexican and even Tex-Mex dishes that everybody prepares. Today we look at two west suburban...

    Tags: Lobbying, Salads, Oysters, Saveur, Bacon

    2. Sep 23, 2010 |Story| Los Angeles Times

  2. Recipe: Lemon gelato (water-based)

     
      Lemon gelato (water-based) Total time: 20 minutes plus 1½ hours freezing time Servings: 8 (Makes about 1 quart gelato) 1 cup lemon juice, from about 6 lemons 1 cup plus 2 tablespoons sugar 2 cups water 1 cup (3 1/2 ounces) diced apple (about 1...

    Tags: Dining and Drinking, Lifestyle and Leisure, Gelato, Lemons, Foods and Beverages

    3. Sep 17, 2008 |Story| Los Angeles Times

  3. Recipe: Coconut coupe

    <b>Total time: </b>50 minutes, plus overnight jelling time
    Total time: 50 minutes, plus overnight jelling time Servings: 12 Note: Adapted from Brix@1601 executive pastry chef Renee Ward. Make the marmalade and the gelée the day before serving. Gelatin sheets are available at cooking and baking supply stores....

    Tags: Dining and Drinking, Vanilla, Raspberries, Limes, Lifestyle and Leisure

    4. Jun 18, 2013 |Story| Los Angeles Times

  4. A great moment in California wine and 7 wines that prove it

    Eric Asimov, the New York Times wine critic, wrote an article celebrating 10 hand-picked, up-and-coming wine producers in California. “The polarizing years of California wine are over,” he wrote. Those of us who live and drink in...

    Tags: Wines, The New York Times, Farms

    5. Jun 16, 2013 |Story| Los Angeles Times

  5. Make dad a cocktail on Father's Day: Here are our favorites

    I curate a bi-weekly recipe column for The Times' Saturday section called &quot;Destination: Cocktail." To date, I've culled 100 recipes created by some of the city's best bartenders, for some of the city's best bars and restaurants. I just finished poring over them all in order to pull out my favorite ones for Father's Day.
    I curate a bi-weekly recipe column for The Times' Saturday section called "Destination: Cocktail." To date, I've culled 100 recipes created by some of the city's best bartenders, for some of the city's best bars and restaurants. I just finished poring...

    Tags: Turkey, Egg Whites, Father's Day, Limes, Lemons

    6. Jun 15, 2013 |Story| Los Angeles Times

  6. Four light, flavorful beers to take to the Hollywood Bowl

    The Hollywood Bowl's season is in full-swing, and the pre-show picnic is a tradition we never get tired of. Whether you're bringing charcuterie and cheese, fruits and salads, or some picnic sandwiches, there are plenty of craft brews to add to your picnic basket. In addition to all the new beer that's available in cans, here are four suggestions that are sure to please your blanket-mates - even if they're usually wine drinkers.
    The Hollywood Bowl's season is in full-swing, and the pre-show picnic is a tradition we never get tired of. Whether you're bringing charcuterie and cheese, fruits and salads, or some picnic sandwiches, there are plenty of craft brews to add to your picnic...

    Tags: Cheese, Salads, Wines, Lifestyle and Leisure, Sandwiches

    7. Jun 14, 2013 |Story| Los Angeles Times

  7. Finally, a flavored rum to embrace: Lola Belle cherry-flavored Caribbean rum

    I reserve a special loathing for flavored alcohol. Atrocities like pomegranate, cotton candy and melon-flavored vodkas make me want to rip my taste buds out by their roots. And don't even get me started about flavored whiskey.
    I reserve a special loathing for flavored alcohol. Atrocities like pomegranate, cotton candy and melon-flavored vodkas make me want to rip my taste buds out by their roots. And don't even get me started about flavored whiskey. Yes, the makers of...

    Tags: Cherries, Maraschino Cherries

    8. Jan 6, 2010 |Story| Los Angeles Times

  8. The Times' top 10 recipes of 2009

    Now that we're squarely in 2010, we can look back on 2009 and the hundreds of recipes published in the Food section and call it the year of meltingly delicious caramelized onions, or the year we fell in love with quinoa all over again, or the year we discovered we could make fantastic, crisp-crusted pizza at home. Let's just say it was another banner year in The Times' Test Kitchen.
    Now that we're squarely in 2010, we can look back on 2009 and the hundreds of recipes published in the Food section and call it the year of meltingly delicious caramelized onions, or the year we fell in love with quinoa all over again, or the year we...

    Tags: Dining and Drinking, Shrimp, Lifestyle and Leisure, Foods and Beverages, Pizzas

    9. Jan 6, 2010 |Story| Los Angeles Times

  9. A critic's most memorable dining experiences of 2009

    To say that I eat out a lot would be something of an understatement. The question I'm always asked, of course, is what is my favorite restaurant? That's understandable, but it's also basically unanswerable. Because the answer depends on whether I'm in the mood for something simple or something sublime, pasta or sushi, a quick bite or a piece of restaurant theater.
    Restaurant Critic
    To say that I eat out a lot would be something of an understatement. The question I'm always asked, of course, is what is my favorite restaurant? That's understandable, but it's also basically unanswerable. Because the answer depends on whether I'm in the...

    Tags: Almonds, Oysters, Salt, Appetizers, Los Angeles

    10. Jun 9, 2013 |Story| Chicago Tribune

  10. Cognac with hip-hop cred

    The stereotype of men of a certain age sipping cognac in wood-paneled gentlemen's clubs has been replaced by the image of a younger generation drinking the French spirit in nightclubs and at fine dining restaurants.
    The stereotype of men of a certain age sipping cognac in wood-paneled gentlemen's clubs has been replaced by the image of a younger generation drinking the French spirit in nightclubs and at fine dining restaurants. That hipper image of the brandy is...

    Tags: New York City, Dining and Drinking, Lifestyle and Leisure, Jay-Z, Bars and Clubs

    11. Jun 12, 2013 | Orlando Sentinel

  11. Cask & Larder changes name and brewery to reflect artisan beers and food

    Cask &amp; Larder has named its brewery Ravenous Brewing Co. to reflect the beers that restaurant will be distributing. Thursday, June 13 and Friday, June 14, the brewery is hosting tap takeovers at the Ravenous Pig and at Redlight. In addition, the restaurant's name is evolving to Cask &amp; Larder's Southern Brewery &amp; Kitchen. The brewery features Brewmaster Ron Raike's locally brewed craft beers: Trois Mois Saison, Zum Alt, award winning Red Drum and more.
    Cask & Larder has named its brewery Ravenous Brewing Co. to reflect the beers that restaurant will be distributing. Thursday, June 13 and Friday, June 14, the brewery is hosting tap takeovers at the Ravenous Pig and at Redlight. In addition, the...
    12. Jun 12, 2013 |Story| Chicago Tribune

  12. The sense of wine

    Wine is the most sensual of sips. To fully appreciate any wine, we use four of our five senses: to look at its color and depth of hue, sniff its aromas, taste its flavors and feel its texture. (I bet that a big reason behind popping corks, clinking...

    Tags: Wines

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