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Cookbooks' Lessons 30 May 2012 | 08:06 pm
My cookbook collection has always tended to be a mishmash of things that struck my fancy at odd moments. Maybe the most miscellaneous exhibit of all is a smattering of books that stand today as inexha...
Bayou Chef Is a Muse Too 29 May 2012 | 06:10 pm
On a balmy April evening, an exhibit of new oil paintings by young New Orleans artist, Gus Blache III opened at the New Orleans Museum of Art (NOMA). Culinary icon Leah Chase served as the artist's mu...
Are Elitist Cocktails Wrecking Our Bars? 28 May 2012 | 06:23 pm
I used to tell people that I got interested in cocktails because my parents were into wine and it was my way of being a rebel. In comparison with cork-sniffing and vintage-cataloguing, quaffing cockta...
Portugal’s Dry Red Charm 28 May 2012 | 06:19 pm
One of the most promising spots these days for delicious, well-priced wines is Portugal's Douro Valley, famous for rich, sweet, fortified Port. The plummy, lush-textured 2009 P + S Post Scriptum is a ...
A Resourceful Kitchen 26 May 2012 | 02:27 am
"An Everlasting Meal: Cooking With Economy and Grace," by Tamar Adler, doesn't contain a single glossy page or picture, but it will fill your head with hundreds of colorful recipes. Adler’s book conta...
Early Bird Breakfast 24 May 2012 | 06:10 pm
It's an ungodly hour for most people, but when I wake up at 5 a.m. I arise to a magical time of quiet stillness. It's the time we get the worm. If I'm traveling and out of my hotel it's the hour perfe...
Chinese Oolong Adventure 23 May 2012 | 07:17 pm
When my mother and I stepped off the musty, bare-bones bus that had lumbered neon-lit for six hours from the capital city of Guangzhou to Raoping, we could do nothing but nod passively to the suggesti...
Tofu at Its Finest 22 May 2012 | 10:55 pm
Tofu has to be one of the most misunderstood ingredients around. But with Andrea Nguyen's masterwork, "Asian Tofu," humble bean curd finally gets its moment in the sun. This is a book that takes ...
Spring Into Asparagus 22 May 2012 | 10:47 pm
The arrival of asparagus signals that summer's bounty is close at hand. But asparagus can seem like an old partner, familiar and not very exciting. Pushing the boundaries with the addition of carameli...
A Classic Sauvignon Blanc 21 May 2012 | 09:41 pm
Just before dinner, I open wine samples that have recently arrived, hunting for something impressive. All too often the California Sauvignon Blancs seem ho-hum, with none of the snappy flavors that ma...
