cookbook club

“Le Cake” Aux Olives et Au Reblochon (Olive and Reblochon “Cake”)

French cooks have been swept by a craze for “les cakes.” By cake they mean something loaf-shaped and (usually) savory.
July 2009
cookbook club

Choco-Walnut Armagnac Fudge

The requirement for an after-dinner chocolate or petit four at Raynaudes is that it be intense, exciting—and just one mouthful.
July 2009
chefs + restaurants

Restaurants Now: Ten Tables

(CAMBRIDGE, MA) - This newbie, the second outpost of a Jamaica Plain restaurant by the same name, has a few more tables but the same winning concept: intimate, affordable fine dining done right.
chefs + restaurants

Restaurants Now: Jadis

(PARIS) - Jadis (“in times past”) may seem like an odd name for a brilliant new bistro, but after a meal there, you’ll get it.
chefs + restaurants

First Taste: Bar Breton

(NEW YORK) - I don’t know what this place is, but I’m going to keep eating there.
wine + spirits + beer

A Wine That Outshines Its Label

When a server recommends a generic-looking bottle, sometimes it pays to listen.
food + cooking

What’s New is Old Again

Faced with a brand-new ingredient, I find my way back to a favorite technique.
chefs + restaurants

Roellinger Quits the Michelin Star Wars

Another French chef drops out after reaching the top.
chefs + restaurants

First Taste: Bouley

If you can’t afford a trip to France right now (and who can?), the next best thing is a trip to the new Bouley.
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