| Nov 28, 2007
IT is a truth universally acknowledged that American people in possession of a good appetite must be in want of a cozy Italian restaurant in their neighborhood. Some areas have reached saturation level in this regard; others lack even a decent pizzeria....
| Sep 12, 2007
Ca' Brea is back, after being closed nearly a year for renovations. And, for the first time in a long while, chef-owner Antonio Tommasi, who founded the place in 1991 with Jean-Louis de Mori, is playing a much more active role in what's coming out of...
| Aug 8, 2007
WITH several hotels in the works, plus a new luxe lodging where guests are offered a horse and carriage to take them to their dinner restaurant, Paso Robles seems slated to become the Healdsburg of the Central Coast wine country, a picturesque and...
| Aug 29, 2007
SUMMER is unraveling, the daylight hours shaved ever shorter. I'd just as soon kiss the long leisurely days goodbye over dinner at the beach, watching the rose-gold fade to dark from the windows of Catch, the new restaurant at Casa del Mar in Santa...
| Feb 27, 2008
Total time: 1 1/2 hours
Fresh herb gnocchi
1/2 cup ricotta
1 egg yolk
1/2 cup grated Parmigiano-Reggiano
1 teaspoon minced tarragon
1 tablespoon minced parsley
1 teaspoon minced chives
5 to 6 tablespoons flour, plus extra for...
| Feb 25, 2009
The theme here these days is young chefs moving into outlying and up-and-coming neighborhoods to open small restaurants built with lots of passion and elbow grease. On a recent visit, I ate white bean and duck confit soup at Skillet, a roving Airstream...
| Oct 31, 2007
THE white marble counter top veined in gray is cool to the touch. I take a sip of Vermentino, enjoying its delicate minerality, and look over the menu at Osteria Mozza, which might be the hardest reservation in town right now. But for me, the best seat in...
| Apr 16, 2008
THE braised lamb is redolent of pomegranates and cumin. The chicken dumpling soup is fragrant with Persian limes and cardamom. Pan-seared potato gnocchi are laced with dried porcini, mesquite-grilled salmon is sauced with harissa and a flourless chocolate...
| Feb 27, 2008
A vivid emerald bisque with a texture so luscious you'd never guess it was made without a drop of cream. A chunky chowder rich with the earthy flavor of freshly dug potatoes and the pungent sweetness of green garlic. A fragrant shrimp broth enlivened by...
| Dec 2, 2009
| 4:32 PM
There's a corner restaurant at 92nd Street and Lexington Avenue on the upper-Upper East Side in New York that always reminds me of having lunch with a best friend. It's Sfoglia, with its wood floors, carefully mismatched tables and chairs,......
| Apr 27, 2008
Mamma mia! Look!
Perched on a hill overlooking the Italian Riviera, Villa Gnocchi B&B offers a spectacular view at a great price. Close to beautiful Portofino.
Villa Gnocchi Bed & Breakfast, 53 Via Romana, Santa Margherita Ligure; 011-39-0185-...