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Spice is Nice

Heaping bowls of onions, tomatoes, lemons and shiny green jalapenos dominate the wooden tables, while the key ingredients — powdered brown and red spice blends — wait quietly in smaller containers.
May 3, 2012

Discover Roussillon

Roussillon is blessed — for wines anyways — by great weather, strong winds and poor soils.
May 3, 2012

Maoz Falafel

Ethnic Treat
May 3, 2012

Staying Power

We all have them, the favorites we return to over and over again. They’re the good old standbys that we can count on for a fine meal in familiar and comfortable surroundings, where we know what’s in store, even if the menu changes daily.
March 2, 2012

Cocktail Hour

Cocktails used to be predictable. Our parents and grandparents knew what they’d get when they ordered drinks: something sweet or something sour, but in any case strong. If those drinks contained anything that hadn’t been poured straight from a bottle, it was probably olives, pickled onions, maraschino cherries or ice.
March 2, 2012

Taste of the Town

Last fall, Robin and I returned from a brief trip to Spain in a small plates state of mind. Barcelona was an endless stroll from one tapas spot to another, interspersed with visits to museums and Gaudi landmarks.
March 2, 2012

Bocce Bar Lands in Uptown

January 6, 2012

Taste of the Town

The twinkle lights in the sidewalk trees give Fourth Street a celebratory radiance at dusk.
January 6, 2012

Fortified Wine

Sherry is one of the world’s most misunderstood and under-appreciated wines.
January 6, 2012

Fortified Wine

Sherry is one of the world’s most misunderstood and under-appreciated wines.
January 6, 2012