Tea is an evergreen shrub that grows up to 1.5 meters in height. Its leathery and shiny leaves can reach a length of 25 centimetres. The value of this tea is based on the processing of leaves, because if the leaves are denser or younger (what can be achieved by trimming) is all the better  [ Read More ]

Posted by admin 0 Comment

Catfish, trout, sea bass, salmon, monkfish, crab. You might know what kind you want, but do you know what to look for when buying fresh seafood? In this edition of Restaurant Secrets, four top chefs take the mystery out of seafood cookery, from the purchase process to the frying pan (and if Michael Jordan listens  [ Read More ]

Posted by admin 0 Comment

CHICAGO Back in December, Food.com was the first to report thatCarrie Nahabedian left her Four Seasons post in Beverly Hills to open a restaurant with brother Michael in the former Gordon spot. Yeah, yeah — we know — old news, but here’s another exclusive scoop: the Nahabedians’ contemporary American, Mediterranean-influenced spot will open this summer under the name  [ Read More ]

Posted by admin 0 Comment
Sep 14

Dr. Wine

So, a pal stops by after work and you say “Sit and stay.” You whip up a little dinner — and reach for a bottle of wine that’s perfect with it. You bad. Keeping just the right wine around the house may seem discouraging, but it need not be. If you keep a small, 12-bottle  [ Read More ]

Posted by admin 0 Comment

Why don’t black olives have pits? Green olives have pits. There are many different colors of olives and they all have pits. The pitless black olives you mention, Tom, are most likely the canned variety — which were pitted before they were shelved. Hate to break it to you, but those red things in the  [ Read More ]

Posted by admin 0 Comment

We arrived at Seth and Adrienne’s for the inaugural dinner last year. A bottle of Frog’s Leap Cabernet lay half-empty on the dining room table; Seth flipped frantically through a recipe book. He had cooked the pasta somewhere between al dente and al deplorable, and the Haagen Dazs, which he’d accidentally placed in the refrigerator  [ Read More ]

Posted by admin 0 Comment

BOSTON Sel de la Terre, the long-awaited side project of L’Espalier chef-owner Frank McClelland, is finally opening this month. Chef Geoff Gardner (L’Espalier) and pastry chef Michael Rhoads (formerly of Napa Valley’s French Laundry) will serve Provençal food, earthly flavors and breakfast — a Boston restaurant rarity. Wine lovers recently bid adieu to Uva, the Brighton restaurant whose impressive wine  [ Read More ]

Posted by admin 0 Comment

ASPEN Chef Todd English (chef-owner of Olives, Boston) has opened yet another Olives, this one in Aspen’s St. Regis Hotel. (Just last month, he opened an Olives in Washington, D.C. And it was Las Vegas before that.) BOSTON Restaurateur Paolo Diecidue has just opened The Wine Bottega, a boutique Italian wine shop just down the  [ Read More ]

Posted by admin 0 Comment

Popular Posts

Juicy Gossip &...

ASPEN Chef Todd English (chef-owner of Olives, Boston) has ...

Juicy Gossip &...

BOSTON Sel de la Terre, the long-awaited side project ...

Cooking for Friends

We arrived at Seth and Adrienne's for the ...

Interesting Food and...

Why don't black olives have pits? Green olives ...

Dr. Wine

[caption id="" align="alignright" width="300"] English: Sauvignon blanc wine ...