When it comes to the temperature of what they eat, Americans like their hot food hot and cold food cold. But Italians aren’t so fussy. No one beats the Italians for putting out an endless variety of tantalizing dishes that achieve their ultimate intensity of flavor at room temperature Italians …
There is no fruit or vegetable I look forward to more in summer than tomatoes. That’s because I refuse to eat those pink tennis balls we get the rest of the year, or those bright but flavorless (and frightfully expensive) hothouse tomatoes from Holland. And with global warming, tomato season …
Black pepper has always played second banana to its tablemate, salt, the most widely used seasoning. number two black pepper, has pretty much been available in basic black, whereas salt has given us as many choices as there are cable channels from pink Murray River salt from Australia to fleurs …
Despite what purists say, bouillabaisse can be made many different ways and still taste delicious. Perhaps you’ve heard or said yourself that dishes eaten in France don’t taste as good once they are transported to the United States. Bouillabaisse, the heady fennel-and-saffron-laced fish stew of Marseilles, is a classic example. …
Eberhard Muller is a tomato fanatic. The former chef Lutèce, Le Bernardin, and Bayard owns, with his wife Paulette Satur, Satur Farms, on Long Island’s North Fork. Muller says, “When we eat tomatoes, we don’t eat anywhere else except home. I pick them right before I eat. It’s fantastic.” …
More copper colored than pale, pale ale is a British invention with a yeasty fruitiness and a dry hoppy finish, though not as hoppy as India pale ale. The fruitiness in the Yards Philadelphia Pale Ale leans toward citrus. It is lean and clean with lovely floral notes and a …