Monthly Archives: October 2007

Even though one stepson left for college nine years ago, the other five years ago, I am still cooking for four, sometimes six. Here’s one meal I should stop cooking altogether.

The comforts of gravy — in lean years and fat.

A recipe for Lasagna Vincisgrassi.

Brasserie 44, Devi and Nizza open, Laurent Gras to open a seafood restaurant in Chicago next year and Jose de Meirelles has closed Tintol, and plans to turn it into a kosher spot.

Neither the government of Mexico nor the high priests of that country’s cuisine are going to get an apology from me. In the Lone Star state, Tex-Mex is as authentic as any food can be.

Reviews of BLT Market in the Ritz-Carlton on Central Park South and Seven’s Turkish Grill on West 72nd Street.

The best dishes at the new Korean restaurant Moim in Park Slope have a gorgeously modulated heat and a compelling balance of tart, sweet and spicy notes.

The marriage of fish and mashed potatoes makes perfect sense: with each bite, the fish almost melts into the potatoes, creating an almost no-work fish cake.

A recipe for Raw Tuscan Kale Salad With Pecorino.

If a chef dares to offer something as unappealing as, say, a raw kale salad, chances are it’s fantastic.

Oscar Farinetti, whose goal is to make high-quality Italian foods widely available, will soon be bringing a smaller version of his giant specialty food store in Turin to Midtown Manhattan.