07 Aug Dilled Crab Salad on Artichoke Bottoms
Dill is the perfect herb for any picnic, we believe. The fresh brightness it adds to cold dishes refreshes in the summer months and helps cool the body....
August 2006
06 Aug CPN – Eat Feed #50
Posted at 21:33h
in Kitchen Sink
Eat Feed # 50: Seafood at the SeasideBrooke Dojny, author of Dishing Up Maine: 165 Recipes that capture Authentic Down East Flavors and The New Ingland Clam Shack explains the nomenclature of New England eateries and gives us a tour of the region's best dishes. Joe Carlin, assistant editor of...
06 Aug Deadly Mushrooms
Posted at 12:13h
in Kitchen Sink
Now this is somewhat disturbing: According to a news report I read this morning, ten people in Mexico have died from eating wild mushrooms they gathered in the mountains of Chiapas. I'm not sure which part of the story is most troubling, however: the fact that they picked and ate...
06 Aug CPN – Hungry Magazine #22
Posted at 11:02h
in Kitchen Sink
Hungry Magazine #22: It's All GreekThis week we try something different, with a little reporting piece on the history of greek restaurant staples the Gyro and Flaming Saganaki. Flaming Saganaki, Opa, and the whole theatrical production was invented in Chicago on Halsted St in the 1960’s at the Parthenon. The...
05 Aug CPN – CHIC Podcast #32
Posted at 13:12h
in Kitchen Sink
CHIC #32: Chefs on Servers & TippingHow much do you tip? None of my business, I know, but do you know how much to tip. Why do we tip? How can we get better served when we dine in a restaurant? Chef John Fuente and I talked about servers, tipping...
03 Aug Vanilla Vixen Cocktail
When life hands you vanilla, make a cocktail!...