Dining
Eat. Seattle. Mistral Kitchen.
You are looking at perhaps the most delectable pork belly in the world. No, the universe. According to one of the amiable chefs behind the kitchen bar from which MauiJim and I were watching the action, it was cooked sous-vide at 145 degrees--for TWO DAYS. You won’t, however, find this mentioned on the menu. I... »
Quintessential Mac & Cheese Roundup 2009
When I posted our first Quintessential Mac & Cheese Roundup in 2008, I was certain we would soon run out of restaurants that served Mac & Cheese, and then the idea of a yearly roundup would be a thing of the past. Well, either I was way wrong about the number of restaurants that... »
Listen Up
Susan’s Cookbook
Summer Sizzle
SAVEUR
Farmers Markets
Fresh Primers
