Anne-Julia Price – Writer | Editor | Translator
Agreed, some of my best meals have been savored at Bouley. Incredible staff (I don't mind one bit that it is male-dominant.), magical dishes and an overall delicious experience. Bravo, Pete Wells! Bravo Bouley! From my last visit ...
New Orleans Restaurant Scene Rises, Reflecting a Richer City - NY Times I'm not sure I could ever live in NOLA, for some reason. My mom lived in the French Quarter for a while, and I've spent time there. It's a precious gem in this country, but it engulfs me and I can only stay …
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"And so a vivid and storied layer of authentic Paris is being wiped out not by not-in-my-backyard activism, government edict or the rapaciousness of Starbucks or McDonald’s but by the banal globalization of hipster good taste, the same pleasant and invisible force that puts kale frittata, steel-cut oats and burrata salad on brunch tables from …
THE ELM - If Corton is grand cru, Paul Liebrandt’s latest is easygoing Provençal rosé — a drink that would go nicely with his menu of crudités, foie gras and turbot for two. The chef de cuisine is Mazen Mustafa. (Opens Friday): King & Grove Williamsburg hotel, 160 North 12th Street (Bedford Avenue), Williamsburg, Brooklyn; …
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Here are two articles that just popped up regarding preserving/pickling your favorite veggies. One goes into the canning process and one offers links to recipes skipping the canning processing altogether. Pickle away! To Can - NY Times or Not to Can - The Kitchn
