Maison Robert Boston

Image courtesy of Plannet99.com 45 School Street, Boston, MA (Between Tremont and Washington Streets in Old City Hall) Phone: 617-227-3370 Fax: 617-227-5977 Cuisine: French Housed in Old City Hall, a National Historic Landmark with a cavernous upstairs dining room, Maison Robert has served French food since 1971. French Master Chef Jacky Robert, more daring than previous chefs, […]...
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Brasserie Le Coze Atlanta

This extremely highly rated restaurant was located in the premiere shopping spot of Atlanta, Lenox Mall. The Brasserie offered continental cuisine at its best, as well as a wonderful atmosphere to eat it in. Chef Fabrice Vergez prepared the best in French cuisine for 11 years at the Brasserie Le Coze which eventually closed in […]...
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James Beard Foundation/Perrier-Jouët Restaurant Awards 1997

Winners announced May 5, 1997 FARBERWARE MILLENNIUM COOKWARE OUTSTANDING CHEF AWARD The working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Must have been a working chef for the past five years. – Award winner Thomas Keller The French Laundry 6640 Washington […]...
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Chef Patrick Clark

Patrick Clark was different from other children. While his friends spent their allowances on baseball cards and movies, he saved his money to buy cream cheese, determined by the age of nine to make the perfect cheesecake. He was turned on to cooking by his mother’s fried chicken and pork chops, and his visits to […]...
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Seasonal Vegetables: Late Spring

Late Spring Vegetables are available from May through early June. Some are available and best from late spring through late summer and these are identified below each entry. Artichokes 1st season Artichokes really only thrive in California along the coast, but they do transport well, and that one state manages to provide the rest of […]...
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How to Use a Knife, Fork, and Spoon

An Introduction The rules that specify how knife, fork, and spoon must be used have evolved along with the forms of the utensils themselves. In general, these rules are explicitly intended to prevent the utensils from appearing threatening. Margaret Visser, in her book The Rituals of Dinner, points out that etiquette and the ritual it […]...
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Eric Ripert

Image courtesy of Eric Ripert on Twitter. When Gilbert Le Coze, Le Bernardin’s 48 year-old chef, died suddenly from a heart attack Eric Ripert, the restaurant’s 29 year-old Executive Chef was asked to step up. In the world of four-star restaurants, Ripert insists that the show must go on, and food service stops for nothing, […]...
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Southeast Asian Cuisine

Photo by insatiablemunch  An Introduction To Southeast Asian Cooking Southeast Asia is a cook’s paradise, and an eater’s as well. The food is truly art: tastes mingle with subtle complexity, and presentation is spectacular. The region stretches east from India and Bangladesh to the southern border of China, encompassing the mainland countries of Burma, Thailand, Cambodia, […]...
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Palm Sugar

Palm Sugar Photo by stu_spivack  Frequently used in Indian cuisine and also Thai cuisine, dark brown, crumbly palm sugar — also known as jaggery or gur — is made from the reduced sap of either the sugar palm or the palmyra palm. The trunk of the tree is tapped and drained of its sap for several months […]...
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Galangal

Photo by Ruth and Dave  Galangal is known as laos in Indonesia, ka or kha in Thailand, and lengkaus in Malaysia. This root is a member of the ginger family and looks like ginger, but ginger may not be substituted for it. Iranian and Southeast Asian cooking take advantage of galangal’s very particular flavor, especially in soups […]...
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Beyond Rangoon: Burmese Cuisine

Burmese Tea Leaf Salad Photo by leesean  by Mary Elizabeth Williams Most of us enjoy our tea with a splash of milk or a dribble of honey, and maybe a few cookies on the side. But in Burmese cuisine, it’s served up with garlic, green chiles, and nuts — and it isn’t sipped, it’s chewed. Burmese […]...
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Indian Cuisine

Photo by PublicDomainPictures India is huge; its geography and climate ranges from the landlocked mountains around Kashmir, to the fertile Ganges river valley, to the arid Deccan plateau, to the steamy coastal regions around Goa and Madras. Her cooking is as varied as her land, and so, with apologies to the illimitable reality, here is […]...
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Tamarind

Photo by tacowitte  Tamarind, the sweet and sour fruit of the tamarind tree, is native to Asia and northern Africa and is also grown in the Caribbean. Like lemon, tamarind brings an acidic zing to food. Tamarind, along with a host of other flavors, gives Worcestershire sauce its je ne sais quoi. Sometimes, tamarind seeds are […]...
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Coconut Milk

Photo by ewige  No, believe it or not, coconut milk — an indispensable ingredient in most Southeast Asian cooking — is not the liquid inside a coconut. It is made by soaking the grated flesh of a coconut in hot water or scalded milk, then straining the combination. Coconut milk is classified as thick, thin, or […]...
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Noodles

Photo by Jun Seita What is a Noodle? Just what is a “real” noodle? A noodle is often defined as the result of flour mixed with eggs. But, there are many noodle-esque noodles made without one or both of those ingredients — like noodles made from agar-agar (dried seaweed) or from strips of bean curd; […]...
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Everything You Wanted To Know About Oysters

Introduction to Oysters There was a time when oysters flourished, when they were enjoyed in staggering quantities by rich and poor alike, but these days, the oyster is a luxury. It must be kept safe from pollution, parasites, and marine predators in order to preserve it for human consumption — the pinnacle of which is […]...
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Jean-Georges Vongerichten

Image courtesy of Jean-Georges Vongerichten Chef Jean-Georges Vongerichten This is the story of the birth of the herb-infused oil, a story that dates back to the days before herb oils were a cliche: mass-produced, and sold at Williams-Sonoma in every mall across the country. Ten years ago, the lightest sauce one could hope for in high-style […]...
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Susanna Foo

Susanna Foo Bio Susanna Foo Chinese New Year festivities, celebrating the Year of the Ox, begin February 7th, 1997. Recalling her memories of childhood New Year celebrations in Northern China and Taiwan, Susanna Foo, James Beard award-winning cookbook author and owner of the outstanding Susanna Foo Chinese restaurant in Philadelphia, says: “Whatever their celestial sign, […]...
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Chinese New Year: 1997 A Tale of the Ox

The Chinese Zodiac Story In the distant past, Time was an illusion and chaos reigned among the animals of the earth. Every creature from the cunning rat to the arrogant tiger proclaimed that he alone was the most virtuous and unique. The Jade Emperor, Lord of Heaven, needed to restore order. He would hold a […]...
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The Champagne Exchange and The Bubble Lounge

Photo by DariuszSankowski Ladies Who Lunch: The Champagne Exchange in San Francisco by Courtney Weaver Behind rows of neatly folded sweaters, just past overflowing racks of winter coats, and beyond the legions of polyester and rayon blends of Misses’ Coordinates lies San Francisco’s best kept secret. It’s the Champagne Exchange at Nordstrom, tucked away on the […]...
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