Monthly Archives: March 2010

Restaurant Review: Recette

At Recette in the West Village, it’s American food with Spanish flavors, cooked with French technique.

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Reclaiming Ireland’s Culinary Heritage, One Roast Lamb or Sponge Cake at a Time

Darina Allen’s Ballymaloe is a cookery school in County Cork whose influence is felt worldwide.

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Keep it real, Cowell tells Bowersox after “American Idol” makeover

Crystal Bowersox promised she had a surprise up her sleeve for this week”s “American Idol” — but no-one could have guessed it would be stilettos, a sexy red dress, and fake eyelashes. Oh yes. And she swapped her guitar for … Continue reading

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Wines of The Times: Rioja Crianza, a Satisfying Choice in Both Taste and Value

The wine panel tasted 20 bottles of Rioja crianza, a consistently appealing Spanish red.

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Giant Greenhouses Mean Flavorful Tomatoes All Year

It is endless summer at greenhouses like the ones owned by Backyard Farms in Maine, where tasty, colorful tomatoes are grown year-round.

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Food Stuff: Project Sandwich Offers International Lunch

A sandwich shop in SoHo lets customers sample the flavors of many countries.

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Dining Briefs | Recently Opened: Robert, the Wright and Sandwiched

Visitors to Manhattan museums have three new places to eat.

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Feed Me: Mexican Favorites at El Parador.

Catching up with a survivor — El Parador, in its 52nd year — instead of chasing new restaurants.

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Reclaiming Ireland’s Culinary Heritage, One Roast Lamb or Sponge Cake at a Time

Darina Allen’s Ballymaloe is a cookery school in County Cork whose influence is felt worldwide.

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A TV Show and Congress Tackle School Lunches

Lawmakers, a reality-show chef and now a blogger are all tackling poor nutrition in the school lunchroom.

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Food Stuff: A Deco Lounge for the Empire State Building

A new place for cocktails fits in with the style of the Empire State Building.

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Restaurant Review: Recette

At Recette in the West Village, it’s American food with Spanish flavors, cooked with French technique.

Leave a comment