I find this to be a lovely antidote to the aggressively anti-religion stance that so many take during the Christmas season. I am Jewish, but I see nothing wrong with recognizing that Christmas is, in fact, a religious holiday. And let’s face it, Christmas food can be fantastic! I will never forget the Serrano hams that old family friends used to serve at their Christmas parties. And a well-made egg-nog? great stuff!
However, my new favorite Christmas food (it isn’t really specific to Christmas, but I had it a few days ago at a pre-Christmas dinner, so….) is a dish I had never heard of: Soubise. Onions, rice, butter, cream and Gruyère. Fantastic!
I have recently returned to the classic martini as my evening cocktail, mostly because I missed the crispness and simplicity that makes it such a delight. Caipirinhas and margaritas and Manhattans Continue reading “Gin, Gin, And More Gin”
I don’t know whether it is some sort of über-hip response to conventional expectations, or maybe it’s the prevalence of young chefs who know how to cook but don’t have the experience to crack the whip with the help, but too many restaurants with solid, interesting kitchens Continue reading “Good Food, Crappy Service: A Growing Trend”
Ah, the grand question that most New Yorkers ask themselves at least a few times: “Where the hell should we eat in Midtown?” If money is no object then the answer is simple. Jean Georges or Marea or Per Se if you can get a reservation. And don’t forget Continue reading “Brabant Belgian Brasserie — New York, NY”
Not the often tough mature spinach with the stems that are more like green-hued tree trunks. I mean the baby spinach that is nice and tender and disappears in a matter of a few minutes Continue reading “How To Cook Spinach”