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CIA classes bridge to Latin cuisines
There’s nothing like a cooking class to build bridges across cultures, and the San Antonio branch of the Culinary Institute of America has a special interest in the cuisines of Latin America. Its...
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At Smithtown Seafood, ‘local’ is measured in feet
Chef Ouita Michel, who calls Holly Hill Inn (www.hollyhillinn.com) in Midway, Kentucky, her home base, is completely on board with the vision of FoodChain (see previous post). She’s so on board that...
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Provisions provides pitch-perfect Boston bistro
We wondered if the opening of State Street Provisions (255 State St., Boston; 617-863-8363; statestreetprovisions.com) during December’s holiday blur was like Hollywood releasing its most promising...
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Harvest brings Battersby’s big tastes from small kitchen
A few times a year our neighborhood restaurant in Harvard Square, Harvest (harvestcambridge.com), holds a Sunday supper in its “The Book & the Cook Series.” These 6 p.m. suppers remind us of being...
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Tasting Mondavi whites with New England seafood
In our next lives we want to come back as Mondavis. Every American branch of the clan seems to have a purple thumb ever since Cesare and his sons Robert and Peter took over the Charles Krug winery in...
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Gourmet pioneer Cafe Gandolfi a Glasgow must
Every city’s gastronomic revolution has its pioneers, and one of the most important in Glasgow is probably Cafe Gandolfi (64 Albion St., 0141-552-6813, cafegandolfi.com). When photographer Iain...
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World on a Plate: Tybee Island boils
Even the alligators eat well at The Crab Shack (40 Estill Hammock Road, Tybee Island, Georgia; 912-786-9857, thecrabshack.com). The casual eatery seems to have evolved from a casual marina and even...
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Sophisticated plates pair with Goslings Rum cocktails
Located in the tiny downtown of Milford, New Hampshire, Greenleaf (bar above) is proof positive that farm-to-table fine dining can coexist in a region where pasta and cheese-intensive Greek and...
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Sants Joan’s embodies Valencian market food
Living next door to Valencia’s Mercat Central for a month, we often skipped going out to eat. That’s not self-pity. We liked cooking fresh market produce at home. There was a real advantage to that,...
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Icelandic lobster soup warms a chill evening
We had read that Iceland’s famous ‶lobster soup″ was a special dish widely served at the winter holidays. Given that there’s only about four hours of daylight at Christmas, Icelanders definitely need...
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