Friday, June 22, 2007
Blue Hill at Stone Barns, Plus Amusing Other Web Sites
These days, chefs like to say their food is “market-driven,” or “ingredient-driven,” and that their goal is to let these seasonal, local ingredients “express” themselves.
[more]
Sunday, June 3, 2007
A Few Local Restaurants
I thought it was about time I wrote about some New York and New York metro restaurants. I’m not eating out much these days, at least compared to the frequency I used to when I was a restaurant critic. But I do eat out sometimes, when I have a reason to, like I need a day off from the kitchen, I have guests, I have friends who drag me out. After 35 years of enforced restaurant-going, I have to say I am happy to stay home and eat my own food. At least I wake up in the morning knowing I am going to eat well, or well-enough, which is not the case when you eat out. Tonight I am having Italian-style vegetable soup – call it minestrone -- with pasta cooked right in the soup, and some well-chilled, wine-poached pears -- my grandmother’s recipe. That’s it.
[more]
