| Dec 23, 2009
I was going to bring something to the office for the holidays the other day. I pulled out my mother's baking sheets and thought, but only for a moment, that I should make a couple dozen chocolate chip cookies, straight from the recipe on the bag of...
| Nov 19, 2009
There are at least a couple of ways to deal with the fact that you have yet to plan Thanksgiving dinner: reservations at any of the dozens of restaurants that will be celebrating the holiday, or takeout.
In addition to the listings below, check your...
| Nov 18, 2009
When Thanksgiving spread around the country in the mid-19th century, it was in the hope that holiday good feelings would heal the rift between North and South. So, the Thanksgiving menu had a certain amount of can't-we-all-get-together culinary...
| May 13, 2009
At the latest London import, Cecconi's, an expat Brit orders a cocktail, leans back against the luxurious cushions strewn along the terrace banquette and opens the morning's Times -- that would be the Times of London. Hostesses have a tony British accent,...
| Apr 1, 2009
A giant figure on the wine scene in Australia's Barossa Valley, Dave Powell makes a whole slew of terrific wines, but my favorite has to be "The Steading." The name is a term for the collection of barns, stables and outbuildings on a farm. Taste the...
| Mar 11, 2009
I was reading a book about the joys of making your own bacon, preferably with mail-ordered pork belly, when my wife mentioned something about a food stamp challenge.
It sounded ominous.
We were considering buying a house and the economy seemed shaky, so...
| Nov 12, 2008
A European friend has a teenage son who loves ketchup so much that Dad carts home giant bottles of the stuff in his checked suitcase every time he visits the U.S. I know one person I won't be taking to Father's Office the next time he visits, because they...
| Nov 5, 2008
Hey, it's rained a few drops, ushering in the season for reds, ready or not. For fans of lush red wines, the 2005 Catena Alta Malbec, from a wine family that's been in the business for four generations, has everything going for it. Rich and ripe, with...
| Oct 29, 2008
When the weather cools down, malty brown ales really come into their own, and malt is mostly what this one is about. For the interest of beer geeks, the label lists all the ingredients, and they include eight varieties of malt and just two of hops. That...
| Oct 22, 2008
Walla Walla makes its mark
Most Walla Walla wines are too young and too new to be well known. Following are some of the more available.
2005 Amavi Cellars Walla Walla Valley Cabernet Sauvignon. Aromas of rye bread, red cherry, espresso grounds and...
| Sep 12, 2008
| 4:33 PM
ON a summer night, regulars at Traxx in Union Station know to ask for a table in the beautiful garden patio out back where tables are set under towering old jacarandas. With lanterns hanging from the trees in the broad grassy courtyard, and the landmark...