While getting my Monday food orders, I noticed my vegetable purveyor had puntarelle, that weird, winter, chicory-like salad green. Being it's so rare, I ordered three pounds immediately. On arrival, they looked more hollow than the robust specimens found at Union...
My New Years romance has started, folks. It's "matahambre," an Argentine delicacy, a roulade of meat that is seasoned with vegetables and eggs. Loosely translated, the dish means "kill hunger." Trying to prepare it at home, previously, results were mixed; maybe it...
My paella pan serves its explicit purpose, but it's also small. Wanting to make a sofrito, as well some fish for paella, I ended up using an Emeril Lagasse signature stainless steel pan. Damned if it didn't work! It even led to...
When in Paris, check out Restaurant Robert et Louise. As many times that I'd heard the name, I had not guessed the role of Louise. You can see her in the photo below. She's the chef, who was apparently watching a new grill guy maintain the fire and the steaks....
For years, whenever my wife and I visit her family in Ecuador, we look forward to enjoying "Solram," a local dehydrated fruit product. Simply packaged, it's full of tasty bits of pineapples, gooseberries, and bananas. Usually, on returning to New York, we hoard packs...
Come to Grand Central to catch a train? A new place to stop and eat.
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