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Food


Explore where to eat in Atlanta with AJC’s Spring Dining Guide

The onset of spring sure does put us in a happy mood. Warm weather means we can finally shed sweaters and jackets. The days are getting longer. Summertime, swimming pools and vacation are on the horizon. Food lovers start to do happy dances as the change in season brings a new round of fresh produce to the plate. Patios reopen and al fresco dining commences. There’s a lot to look forward to...


Review: Scout brings hotel hospitality to Oakhurst

Review: Scout brings hotel hospitality to Oakhurst

Long after the cocktails came and went and the small plates were shared and the last of the pork chop boxed up, after the spring sun had set and the streetlights around Harmony Park came on, my friends and I asked for the check on the patio of Scout and I put down my card. After such a long evening, I would have preferred to have just charged it to my room and taken the elevator up to bed. Unfortunately...
Another beer-related project is headed for the Beltline

Another beer-related project is headed for the Beltline

If you’re a fan of beer, chances are you’ll be spending a lot of time on the Beltline in the near future. Atlanta Business Chronicle reports that yet another beer-focused concept is headed for the Westside Beltline Trail. Banyan Roots Brewing Co.is set to open an 18,000-square-foot brewpub at the Lee + White development along Lee and White streets south of I-20. Dallas–based Stream...
Hookah lounge and bar planned for downtown Atlanta

Hookah lounge and bar planned for downtown Atlanta

B142 is bringing hookah to downtown Atlanta. / We’re not blowing smoke — downtown Atlanta is set to get another hookah bar.
This Atlanta brewery wants to know how you enjoy your beer

This Atlanta brewery wants to know how you enjoy your beer

Brewmaster Jason Pellett of Orpheus Brewing. Photo Credit: Christopher Watkins In celebration of their third anniversary, Orpheus Brewing is running a photo contest from April 19 to May 3 where participants show how they enjoy their Orpheus beer.
Easter is a time to celebrate new life, be it chicks or babies

Easter is a time to celebrate new life, be it chicks or babies

I love a good swap meet, that place where people gather to buy, sell and trade stuff, including animals. I’m especially fond of seeing classic barnyard chickens like a Rhode Island Red or a black-and-white speckled Plymouth Rock, along with exotic ones like a fluffy Silkie or a Polish with its funky head feathers. It’s a zoo of animals with a bit of flea market flair, considering all the...
Taking MARTA? Here’s where to eat and drink at the busiest stops

Taking MARTA? Here’s where to eat and drink at the busiest stops

Whether you’re one of the many commuters compelled to use MARTA because of the recent I-85 bridge collapse or you’re a public transit user on the regular, we have you covered if you’re looking for the best places to eat and drink within walking distance of your favorite MARTA station.
Healthier dining options coming to Georgia Tech

Healthier dining options coming to Georgia Tech

Handcrafted smoothies from Nectar Cafe. Contributed photo. At Georgia Tech, students and faculty will have healthier dining options offered by Nectar, an Atlanta-based healthy lifestyle cafe.
In season: lettuce

In season: lettuce

There are lots of vegetables that pop up in the spring – succulent shoots of asparagus, bright green leaves of dandelion, tiny sweet radishes – but for some of us, nothing says “spring” like tender young heads of lettuce. Those leaves in every shade of green (and red and burgundy) are like the season of spring made tangible, the beginning of a new year of delicious eating....
Bacchanalia now open in new location

Bacchanalia now open in new location

Anne Quatrano, the James Beard Award-winning chef and restaurateur behind Bacchanalia, Star Provisions, Floataway Cafe and W.
Get ready for Passover with these recipes

Get ready for Passover with these recipes

Get your matzoh on this Passover. (AP Photo/Mike Derer) Are you Seder ready? Passover, starts Monday, April 10, which means who should armed with plenty of (grain free) recipes.
Review: Texas-style brisket and sausage at DAS BBQ

Review: Texas-style brisket and sausage at DAS BBQ

As the barbecue purist picked up a thick slice of glistening, fatty brisket from the platter with his fingers, he said, “And this is what we call the ‘accordion test.’” From the bottom of the dangling slice, he tugged gently and the moist meat stretched just a little bit before giving up a bite that drenched his fingers in fat. The accordion test, he explained to me, was a...
Winner: Best brunch dish | Best of Atlanta

Winner: Best brunch dish | Best of Atlanta

Looks like Atlanta’s love for brunch continues to reign.  Mixing the savory with the sweet, your taste buds always thrive in this breakfast/lunch mash-up meal. When we asked which Atlanta brunch dish does it best, the answer was nearly unanimous. Which Atlanta brunch dish is the best? There’s something about the Comfy Chicken Biscuit at Home Grown that gives our readers...
A new restaurant is coming to a Hartsfield-Jackson area hotel

A new restaurant is coming to a Hartsfield-Jackson area hotel

Rendering of Hickory & Hazel. / Photo handout Travelers through Hartsfield-Jackson International Airport and south Atlanta dwellers will soon have a new spot to eat and drink.
Sorry, Atlanta — that ‘In-N-Out Burger coming soon’ sign is almost certainly a prank

Sorry, Atlanta — that ‘In-N-Out Burger coming soon’ sign is almost certainly a prank

In-N-Out burgers aren’t coming to Atlanta — at least not right now. / Photo from Austin American-Statesman It seems almost too good to be true — beloved West Coast burger chain announces its first Atlanta location with a sign asking potential employees to submit applications.
5 must-attend April events for food lovers

5 must-attend April events for food lovers

Chris Edwards of Restaurant Eugene. / Handout photo Whether you want to improve your cooking skills or just find ways to appreciate the skills of professionals, there are plenty of ways for food lovers to enjoy themselves in April.
Oysters are $1 today at this Midtown hotspot

Oysters are $1 today at this Midtown hotspot

As part of its Shucks Yeah! Party, oysters are $1 today at STK Atlanta. HANDOUT / Caren West PR. Oh, shucks!
Team behind Taiyo Ramen bringing new Chinese restaurant to Oakhurst

Team behind Taiyo Ramen bringing new Chinese restaurant to Oakhurst

Oakhurst center is getting a new spot for Chinese food, courtesy of the team behind Decatur’s Taiyo Ramen and Suzy Siu’s Baos at Krog Street Market. Michael Lo and George Yu plan to open Double Dragon at 350 Mead Road — the former home of Italian restaurant Saba — this May. The restaurant’s name is a play on historically uninspired Chinese restaurant names while also...
Check out video from Atlanta’s first cat cafe

Check out video from Atlanta’s first cat cafe

A customer gives a cat some love at Java Cats Cafe. Java Cats Cafe — the first cat cafe in Atlanta (though not the first in Georgia — La Maison du Chat serves up coffee with a side of cat playtime in Buford — is officially open for business at 415 Memorial Dr.
Check out video from Atlanta’s first cat cafe

Check out video from Atlanta’s first cat cafe

A customer gives a cat some love at Java Cats Cafe. Java Cats Cafe — the first cat cafe in Atlanta (though not the first in Georgia — La Maison du Chat serves up coffee with a side of cat playtime in Buford — is officially open for business at 415 Memorial Dr.
Bellwoods Social House closes in West Midtown

Bellwoods Social House closes in West Midtown

Gangsta fries at Bellwoods Social House A bar and restaurant from the team behind Bite Bistro & Bar in Alpharetta has closed its doors after less than three years in business.
New neighborhood bistro officially open in Cabbagetown

New neighborhood bistro officially open in Cabbagetown

The lemony chicken sandwich at Petit Chou. / Photo contributed by Petit Chou An “industrial chic” neighborhood bistro has opened its doors in Cabbagetown after being in soft open mode last week.
Buy This: 3 snacks you’ll want to keep on hand

Buy This: 3 snacks you’ll want to keep on hand

This week we’re thinking about fuel for your walks in these beautiful spring days, snacks for the kids as they go from school to practice to home and something to munch on as you sit at your desk. Nuts, Chocolate and Fruit Atlanta-based small batch chocolate maker Xocolatl produces lovely single-origin chocolate bars with beans sourced from around the world. But they also make trail mix in two...
All you need to know for 2017 Inman Park Restaurant Week

All you need to know for 2017 Inman Park Restaurant Week

Risotto di frutti de mare at Sotto Sotto. / Photo credit Reynolds Group. If you find yourself eating dinner in Inman Park more often than not — and who would blame you?
Mind the waste: Rethinking leftovers and restaurant food waste

Mind the waste: Rethinking leftovers and restaurant food waste

It’s always a pleasure to be in the company of fellow AJC dining critic Wyatt Williams. He’s always juggling a plateful of interesting projects, which makes for great conversation. Plus, he’s an all-around affable fellow, and he has a way of keeping you comfortable when you show your true colors, particularly when those colors are not the ones that the popular kids are wearing. &ldquo...
A beer garden is coming to the Beltline

A beer garden is coming to the Beltline

Irwin Street Market in Old Fourth Ward. / AJC file photo More beer is coming to the Beltline. What’s Now Atlanta reports that plans have been filed for Lingering Shade Lounge, a beer garden to be located at Irwin Street Market at the entrance to the Eastside Trail.
Meet your matcha in metro Atlanta

Meet your matcha in metro Atlanta

What is it about matcha? Is it the gorgeous green color? The grassy fresh taste? The buzz about something that provides an energy boost, calm alertness, antioxidants and a slow-acting caffeine lift with no jitters? “Matcha: A Lifestyle Guide” (Dovetail, $25) just published this month. Jessica Flint and Anna Kavaliunas wrote the book after enjoying a year of weekly matcha-fueled conversations...
New pizza concept coming to DeKalb, North Fulton, Intown Atlanta

New pizza concept coming to DeKalb, North Fulton, Intown Atlanta

A new pizza concept is making its debut in metro Atlanta with three locations. The Local Pizzaiolo has already signed three leases, according to Tomorrow’s News Today. One shop will be located in Toco Hills in place of the now-shuttered Toco Hills Coin Laundry at Toco Hill Promenade at 2947 N Druid Hills Road NE — the space will be renovated and expanded to accommodate more customers...
New pizza concept coming to DeKalb, North Fulton, Intown Atlanta

New pizza concept coming to DeKalb, North Fulton, Intown Atlanta

A new pizza concept is making its debut in metro Atlanta with three locations. The Local Pizzaiolo has already signed three leases, according to Tomorrow’s News Today. One shop will be located in Toco Hills in place of the now-shuttered Toco Hills Coin Laundry at Toco Hill Promenade at 2947 N Druid Hills Road NE — the space will be renovated and expanded to accommodate more customers...
Let’s eat: Chocolate, Salt and Pepper Sables

Let’s eat: Chocolate, Salt and Pepper Sables

These peppery French butter cookies are a grown-up’s version of a milk chocolate bunny. Sandy in texture, with the flavor of chocolate shortbread, they melt in your mouth, with a salty finish that’s a terrific contrast to the sable’s sweetness. You definitely won’t want to share. I suggest doubling or even tripling the recipe to keep the peace. To keep the cookies nice and...
Everything’s up to date (for 1958, that is)

Everything’s up to date (for 1958, that is)

Forget the famous power lunch. For the time being, forget about any lunch at all in the rooms that used to house the Four Seasons. When the Grill, the first of two new restaurants in the Seagram Building space, opens to the public next week, it will serve only dinner. Jeff Zalaznick, a partner in Major Food Group, which now runs the restaurant complex, said the group wants the restaurant to make its...
How to make a sushi bowl

How to make a sushi bowl

Deconstruction once ruled academia. The literary theory insisted that the text (pre-texting) be taken apart, like some Lego castle, and left in pieces on the classroom floor. The game kept professor and student busy for years. Now new fads roam campus, and deconstruction has moved on to the menu. The enchilada, for instance, no longer dresses for dinner, wrapped and sauced and plated. Now beans and...
Ask the Test Kitchen: Do you peel bananas before freezing?

Ask the Test Kitchen: Do you peel bananas before freezing?

A: If there is one cool thing about bananas, it’s that they freeze wonderfully. And they keep just fine in the freezer for about three months. Freezing is a way to preserve bananas that have reached their ripeness peak or are close to overripe. Rather than tossing them because you can’t eat them out of hand, freeze them to use in making quick breads, muffins and smoothies. You can freeze...
The single most important ingredient

The single most important ingredient

This article is excerpted from “Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking” by Samin Nosrat (Simon & Schuster, 2017).; (ART ADV: With photos XNYT43-46.) Growing up, I thought salt belonged in a shaker at the table, and nowhere else. I never added it to food, or saw Maman add it. When my aunt Ziba sprinkled it onto her saffron rice at the table each night, my brothers...
The little vegan honey company that could now gives back - to bees

The little vegan honey company that could now gives back - to bees

Katie Sanchez never meant to invent a vegan-friendly sweetener that's remarkably akin to honey, or begin a campaign to save honeybees. She just wanted to make apple jelly. It was the fall of 1999. The exhausted young mother of a special-needs baby, Sanchez was excited when her husband showed up at home one day with a bushel of apples and a trusted babysitter so that she could spend a little time just...
The rustic French dessert that one-ups a pancake - and it's healthful

The rustic French dessert that one-ups a pancake - and it's healthful

Like some French-country dishes, a clafoutis (klah-foo-TEE) sounds like something fancy and complicated, but it's actually homey and easy to make. The fruit-laden dessert pancake is elegant in its simplicity - glorious, golden brown and sugar dusted. And nearly all it entails is making a basic pancake batter, pouring it into a pie dish, adding the fruit and baking it. The accompanying recipe is a...
VIDEO: This cheese grows live insects 

VIDEO: This cheese grows live insects 

While gouda and mozzarella are among some of the more popular cheeses, there’s another that stands out for its special ingredient: insects.  Casu marzu, a cheese from Sardinia, grows live bugs. While there are natives who don’t mind eating the food as is, servers generally scrape off the critters or kill them by using a paper bag.  Even though cheese scientist Michael...
Coca-Cola’s newest beverage contains added fiber

Coca-Cola’s newest beverage contains added fiber

Coca-Cola has a variety of drink products, but its latest one has a special ingredient that sets it apart from the others: fiber. Coke Plus, a calorie- and sugar- free diet soda that includes 5 grams of fiber, is one way the company is attempting to diversify and revamp its brand. "We're looking to add functional beverages," CEO James Quincy told Business Insider. Its newest drink...
Flavor on the go: Where to find Atlanta's best food trucks

Flavor on the go: Where to find Atlanta's best food trucks

What's the perfect complement to warm weather, festival season and a healthy appetite? If an image of a colorful food truck came to mind, then you're in good company. Atlantans have it made in the shade when it comes to getting the best meals on four wheels. There's something to satisfy every craving - savory, sweet, healthy or indulgent. It's our pleasure to help you map out the when's and where's...
Jimmy Choo on the block as owner trades luxury for coffee

Jimmy Choo on the block as owner trades luxury for coffee

Is coffee a better business than fashion? The Reimann family, the reclusive German consumer goods billionaires who control JAB Holding, seems to think so. On Monday, the luxury shoe brand Jimmy Choo, in which JAB owns a 67.6 percent stake, announced that it was putting itself up for sale. JAB acquired the brand in 2011 for 540 million pounds, or $800 million at the time, and took it public in 2014...
Mediterranean diet is healthy. But is it Mediterranean?

Mediterranean diet is healthy. But is it Mediterranean?

There is the Mediterranean Diet. And then there is the Mediterranean Diet. The Mediterranean Diet is said to be one of the most healthful in the world. It emphasizes fruit and vegetables while minimizing red meat. It features plenty of fish, along with poultry. It uses oil instead of butter, and herbs and spices instead of salt. It encourages exercise, along with long meals with family and friends...
5 classy imported wines - and one of them is in a $26, pink box

5 classy imported wines - and one of them is in a $26, pink box

Martine Saunier's wines are sold mostly to restaurants, but a few - including the Féraud-Brunel and the Niepoort recommended here - are available at select retail stores. Other wines this week include an easy-to-find bag-in-a-box rosé from Provence, a fine gruner veltliner from Austria and a racy albariño from Spain. GREAT VALUE 3 stars Rhone Valley, France, $20 Cotes du Rhone...
One-pot meals pack a lot of flavor in a single dish

One-pot meals pack a lot of flavor in a single dish

“Bowls!” is the title that shouted at me one morning when I got to work, where cookbooks seem to magically appear at my desk overnight. The new book by Molly Watson perfectly explains why one-pot dishes and meals have become all the rage. They’ve got everything in a meal in one place. Somehow, throwing together a mish-mash of flavorful ingredients in one bowl seems to be the ultimate...
Simple tapioca pearls dress up breakfast and beyond

Simple tapioca pearls dress up breakfast and beyond

Tapioca pearls taste like nothing by themselves, but when combined with cumin seeds, green chilies, grated coconut, roasted peanuts and lime juice in sabudana khichdi, they take on a new life for breakfast and beyond. The small white beads are hard in their dry form but become soft and translucent when cooked. Extracted from the tapioca or cassava root, the pearls are then shaped into globules, roasted...

Tasty menu helped bring Quality Distribution's headquarters to Tampa

I'm not sure whether to credit the mushroom ricotta stuffed paccheri pasta or wild boar lasagna at the Cena restaurant. Such tasty Italian fare, it can be argued, is at least one good reason a billion-dollar company based in a Tampa office park near Interstate 75 committed to relocate its headquarters and 250 employees to downtown Tampa's Channel District. Tampa's Quality Distribution Inc., a long...
The hot new trend in food is literal garbage

The hot new trend in food is literal garbage

Flour milled from discarded coffee fruit. Chips made from juice pulp. Vodka distilled from strawberries that nobody seems to want. At one point not so long ago, such waste-based products were novelties for the Whole Foods set. But in the past three years, there's been an explosion in the number of start-ups making products from food waste, according to a new industry census by the nonprofit coalition...
Bowls of plenty

Bowls of plenty

Bowls have been a big deal for a while now, part of the trend toward healthy, crunchy, avocado toast-eating that culminated in a recent New York Times Food story that declared, “The Hippies Have Won.” But other than jazzing up a bowl of oatmeal with banana slices, slivered almonds and honey, I’ve never been tempted to go back to the era of “The Moosewood Cookbook” for...
Meet the kid chef from Milton starring on ‘MasterChef Junior’

Meet the kid chef from Milton starring on ‘MasterChef Junior’

Jasmine Stewart vividly remembers when she was 3 years old helping her mom make pancakes. And it didn’t get off to a great start. Jasmine cracked an egg and it broke into several pieces, with the yolk, egg white and bits of shell spilling all over her. “But my mom told me it was OK and we tried again, and it went well. And the pancakes turned out really great,” she said. From there...
From the menu: Learn how to make Revival’s Kale Salad

From the menu: Learn how to make Revival’s Kale Salad

Revival’s Boiled Dressing recipe must be the most widely published salad dressing recipe of the decade. Gillespie and Revival executive chef Andreas Müller adapted the recipe from one they found in “The Fanny Farmer Cookbook” but Gillespie remembers his grandmother making boiled dressing when he was a child. Kale salad is a staple on the menu at Revival with seasonal adaptations...
Learn how to make grilled bamboo shoots 

Learn how to make grilled bamboo shoots 

When I talked to Michael Hendricks in late March, he took the call from somewhere in the northeast Georgia woods. That’s where he works, foraging for wild foods. It takes a keen eye and an awareness of the possibilities. Where you and I might just see sprigs of green or bits of brown, Hendricks sees delicious potential. Hendricks is a dedicated forager. Whether deep in the woods or surveying...
The downside to drinking flavored water

The downside to drinking flavored water

If sipping flavored water keeps you going throughout the day, I am sorry to burst your bubble. I know you are trying to do the right thing, staying hydrated and avoiding sugar and additives from sodas and other soft drinks. And the variety of fun new flavors on the market make otherwise boring water exciting to drink. If you are hooked, you are not alone. Sales of LaCroix water, for example, with...
Jonesing for NY-style pizza in N. Fulton? ‘Flippin Pizza’ is open

Jonesing for NY-style pizza in N. Fulton? ‘Flippin Pizza’ is open

For the folks in north Fulton County who have been craving New York-style pizza, a solution is here. “Flippin’ Pizza” — a California-based pizza chain specializing in pies from the Big Apple — opened its first location in Georgia this week in Roswell. The pizza joint has had a few quiet soft openings, but its grand opening will be on Thursday from 3:30 to 7:30 p...
Do you drink too much? Here’s what a new study says

Do you drink too much? Here’s what a new study says

Texas A&M University researchers, concerned as always for your health, say that anything more than 15 drinks a week for men and eight drinks for women is excessive. That doesn’t mean you should save up for the weekend – they say anything more than two drinks per sitting for men and one drink per sitting for women is excessive, according to a recent installment in the A&M Health Science...
'Unicorn food' is colorful, sparkly and everywhere

'Unicorn food' is colorful, sparkly and everywhere

Starbucks began selling “unicorn Frappuccinos” on Wednesday, a colorful kaleidoscope of a drink, breathing new life into a food trend that had been willed into existence by a torrent of carefully composed pictures shared on Instagram and other social media sites. For the unaware: “Unicorn food” is any food item jazzed up with dye or cute accessories like fruit cut into little...
Pith and its young chef move out of Columbia’s dorms

Pith and its young chef move out of Columbia’s dorms

A few weeks before his supper club, Pith, started up again, Jonah Reider was in his spotless new kitchen, toying with a new idea: marrying the barnyard heft of bone marrow with the earthiness of just-in-season morels. “Yo dog,” he texted the next day, the bone marrow turned out to be “so dank.” Yes, chef! “Dank” is not the preferred encomium of the Michelin-star...

A lesson learned while drinking wine in the Arizona desert

There’s no better place to drink wine than at a winery, the place that brought it to life. Cellars are better than the tasting rooms, if you ask me, and vineyards are best of all, when the weather is good. Part of why wine is best at a winery is because it hasn’t traveled, hasn’t been exposed to heat or cold, hasn’t been jostled or hit by light. It’s just been sitting...
Details, de-tails: Get the most of those pink shrimp

Details, de-tails: Get the most of those pink shrimp

This is not an edible nod to millennial pink. Honest. Red grapefruit and shrimp, bathed in a piquant dressing and paired with the crunch of toasted hazelnuts, red onion slivers and perky spring lettuces, just happen to give this plate a look that's very on trend. The shrimp get a little seasoning before they hit the hot pan, and you may notice they do not have their tails - those pinky-size lengths...
Trip to Veracruz, Mexico, brings back recipes for salsa and empanadas

Trip to Veracruz, Mexico, brings back recipes for salsa and empanadas

They dance on the streets in Veracruz City. A couple of nights a week, locals and visitors dress up in their Sunday best and assemble in the town square to enjoy Veracruz’s famous dance, the danzon. Set to live music, the spectacle of young and old dancing together proves unforgettable. We did our best to keep in step; mostly, we just worked up an appetite. Good thing, as there’s much...
How to make pesto-loaded lamb chops, and which wines to pair

How to make pesto-loaded lamb chops, and which wines to pair

Lamb isn’t exactly the type of meat to hang back in the shadows. You’re eating it because you like its assertive, gamey flavor — but what wine to pair? A tannic red with some acidity will hold up, says sommelier Nate Redner. Try any of his three recommendations below with one of our favorite recipes for lamb chops. ——— With food processor motor running, drop in...

Dear chefs: Time to sauce the food, not smear the plate

It's a truth as old as time, or at least as old as the 1st century A.D. text "Cooking and Dining in Imperial Rome," attributed to Apicius: Before you take a bite, you first eat with your eyes. In a 2014 study published in the now-defunct journal Flavour, researchers found that "art-inspired presentation resulted in the food being considered as more artistic, more complex, and more liked"...
Become a disciple of duck wings

Become a disciple of duck wings

With chicken, I covet the wings. With duck, not really; they tend to be sinewy and dry, without chicken’s succulence — or so I thought. Then I ordered the duck wings at Upland in the Kips Bay neighborhood of Manhattan and instantly became a duck wing disciple. The fried wings from that first encounter a little over two years ago, made by the chef Justin Smillie, combined crisp skin, rich...
Healthy Cooking: Elegant. Snacky. Legumes?

Healthy Cooking: Elegant. Snacky. Legumes?

I spend hours researching healthy cooking topics, occasionally putting down my Cool Ranch Doritos to note a really good idea. The truth is, I can prepare yummy, wholesome meals until the free-range, grass-fed cows come home. But finding a crunchy snack that satisfies my savory cravings has been a real stumper. (Don’t suggest baby carrots. They make me grumpy, and a little orange.) Since I need...
Keep the tender in pork tenderloin

Keep the tender in pork tenderloin

When it comes to pork, I’ll happily eat the ears. I’ll linger over the liver, fricassee the feet, chomp on the chops. I’d even figure out how to cook the oink if I could get my hands on it. The only cut that has ever left me cold is the tenderloin. A thin, lean muscle that runs along the central spine of the pig, its name reflects its reputation as one of the most tender cuts of...
Mushrooms on toast, done just right

Mushrooms on toast, done just right

My friends Richard and Deirdre live outside London near Heathrow Airport. Apart from a few annoying planes flying over at odd hours, the setting is idyllic, with fields of wildflowers and tall grasses and trees, and a river flowing by. A continuing project is the restoration of the old family manor, some part of which is always falling down, constantly being repaired and refurbished in their rather...
We’re all ears for British arlettes, a treat we know as elephant ears

We’re all ears for British arlettes, a treat we know as elephant ears

Avid fans of “The Great British Baking Show” may recall the episode in Season 3 when host Paul Hollywood devilishly chose as the technical challenge a pastry called an arlette. Each face in the meadow’s white tent fell blank. Arlettes? Never heard of them. What’s an arlette? The bakers were, in a word, gutted. Perhaps if Hollywood had called them elephant ears, everyone would...
A slice of ambrosia (and that’s just the filling)

A slice of ambrosia (and that’s just the filling)

I’ve long been a fan of shaggy white coconut layer cakes, filled and frosted with ultra-sweet meringue. But it was only recently that I encountered their more flamboyant cousin, the ambrosia cake. It’s got the white cake layers, billowing frosting and shredded coconut of the classic, crossed with the juicy citrus of ambrosia, the salad or dessert of oranges or mandarins, pineapple, strawberries...
Flavored wine should be stopped dead before it trends

Flavored wine should be stopped dead before it trends

Flavored wine isn’t as old as the hills, but it’s older than a lot of the trees. Ancient winemakers were not averse to adding herbs and spices to their wines, or even honey or sea water. But somewhere along the way, winemakers decided that grapes were enough. Grape juice and yeast. Wooden barrels in some instances, too — call wood the third ingredient. From that magical mixture come...
Tacos for a crowd? You’ll want this red chile-braised pork shoulder

Tacos for a crowd? You’ll want this red chile-braised pork shoulder

I have yet to meet someone who doesn’t like tacos. They’re simple yet rich, casual yet special, and the perfect party food. I reserve speedy ground beef tacos for weekday suppers. For entertaining, I turn to the grill for tender beef steak or fish tacos. For do-ahead cooking, there’s nothing better than long-simmered meat cuts, seasoned highly with chiles and vegetables, from the...
When life gives you lemons, bake a cake

When life gives you lemons, bake a cake

Lush, lovely, fragrant yellow lemons can be used for many things, as ingredients in both sweet and savory dishes and dressings, in beverages, or for a snappy puckish garnish. The juice, the pulp and also the zest can be utilized in any number of ways. Is there anything this little vitamin C-packed orb can’t do? And don’t forget, when you are finished with the fruit, drop the remnants down...
Lamb chops dish are good any night

Lamb chops dish are good any night

Allspice, cinnamon and a touch of cayenne pepper add a sweet and spicy flavor to loin lamb chops. This is a quick dish for a weekday meal or a special occasion. Loin lamb chops are used here, but rib chops or lamb steaks cut from the leg can be used. The latter is a slice of lamb that is cut through the leg to make a steak about 1 to 1 1/2 inches thick with a round slice of bone in the center. It...
You put lemon on pizza? It’s good — trust us

You put lemon on pizza? It’s good — trust us

The daffodil wakes up, stretches out of the slush and yawns brilliant yellow. Spring will be sprung, shortly. The edible garden, however, lies deep in sleep. We’re months away from plucking lettuce, shelling peas, tying up tomatoes-to-be. In chilly anticipation, we pull out preserves. Fragrant flowers spun into honey. Brilliant basil, crushed into pesto. Creamy mozzarella, smoked sultry for...
Bracing European white wines for crisp salmon cakes

Bracing European white wines for crisp salmon cakes

A lemon wedge is the ubiquitous companion to a serving of fish, whether pan-seared or coated and fried. That spritz of acid the citrus provides also can come from wine, as it does with these three from Italy, France and Spain. All promise to balance the rich salmon cakes for a simple and satisfying dinner. Make this: Salmon Cakes Mix together 1/4 cup mayonnaise, 1/4 cup finely chopped fresh dill,...

Taste wine like a pro with these tips

So, because I am a big-shot wine writer — I mean, I probably have up to 12 readers now, including my mom if “NCIS: Los Angeles” isn’t on — I did some wine-tasting on vacation. OK, that sounds like I’ve done something rare, like use a turn signal or not chant “Ref, you suck” during a Miami Heat game. I haven’t. I taste wine on vacation all the time...
What makes a good cheesesteak? Here are 5 rules from a Philly native

What makes a good cheesesteak? Here are 5 rules from a Philly native

I grew up in the Philly suburbs and was practically raised on cheesesteaks from a very early age. I also spent a summer working in my uncle’s cheesesteak and hoagie shop near San Francisco. So yo, I know what I’m talking about. Here are my rules for a good cheesesteak. (Hint, I have a strong preference for the pizza steak): Start with the rolls. They need to be fresh, firm...
Recipe of the Week: Feeding a crowd? Bolognese for all

Recipe of the Week: Feeding a crowd? Bolognese for all

Family pasta night is one of the great American food traditions. I grew up eating a meaty red sauce, but now that so many of my family members are eating more vegetarian and vegan meals, mostly for overall health reasons, we are getting creative about what we eat when everyone gets together. This mushroom bolognese is an ideal dish for such a crowd. It’s kid- and cook-friendly. You can make...

Egg yolk obsession

We egg snobs have it good in spring. Whether we get our eggs from a winter market, a farmer friend, a hen-ranching neighbor or one’s own backyard flock, we get them fresh. Especially these days. Most hens slow down, or even take an all-out lay-cation during winter. But when spring hits and the world wakes up, the girls get happy, and productive. Freshly laid eggs will elevate any egg-based dish...
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