| Jan 30, 2011
It's almost February, and with luck and willpower, maybe you're still sticking with that New Year's diet resolution. Or maybe you're still gearing up to start.
But although the right diet may help you gain a svelte figure, the wrong one might be a...
| Feb 3, 2011
I recently dined at Mustards Grill in Napa. We had the most delicious crispy calamari with a curried slaw that was out of this world. I'm hoping you can get the recipe for the slaw. I would go there every day if I lived in the area.
| Feb 10, 2011
My paternal bloodline brims with soup: barley stews studded with black mushrooms and opaque as porridge; the thin tomato broth of our Polish Christmas Eve vigil, swimming with dumplings no bigger than a bird's eye; and the plain, milky, peasant...
| Feb 10, 2011
Ukrainian borscht with caraway dumplings
Total time: 3 hours
Note: Garnish each serving of the soup with a little sour cream and a sprinkling of dill. Kvass, a fermented beverage, is usually available at Central and Eastern European...
| Oct 28, 2010
Braised red cabbage
Total time: 1 hour, 45 minutes, plus marinating time
Note: Recipe (and commentary) from Stefan Richter of Stefan's at L.A. Farm
2 pounds red cabbage
1/2 pound shredded apple
1 cup orange juice
1 cup apple...
| Oct 31, 2010
San Francisco has a way of grabbing hold of its visitors and taking them for an incredible ride, whether they're dangling off the side of a cable car or maneuvering the steep hillside curves of Lombard Street.
But that doesn't mean they want to feel as...
| Mar 13, 2011
| 10:13 AM
| Aug 7, 2011
Reporting from Boothbay Harbor, Maine
Early morning in a kayak on Linekin Bay. My paddle goes plash-plash. A gull gives me the hairy eyeball to warn me away from its nest. Across the water on the peninsula that ends at Ocean Point, a woman sits like a...
| Dec 8, 2011
Wind storms, below-70-degree days and chilly, chilly nights — it's enough to drive one to soup. We're talking big pots of steamy, spicy crab stew. Or the kind of soup you lean over and dip your own ingredients into. Soups with springy noodles and...
| May 12, 2011
Sometimes, you cannot conceive of how much love can be cooked into a falafel. Many falafel are sad, desiccated creatures made from powdered mix; it's the rare place that makes falafel from fresh ingredients. But Habayit Restaurant's falafel are beyond...
| Mar 3, 2011
There's an imaginary border that crosses through the South of France and northern Italy, angling through Greece and Turkey toward the Middle East. Call it the olive oil line -- to the north, the cuisines are flavored with butter and other oils; to the...