Word: chez
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Dates: during 2000-2009
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...also eschewing conventional white and brown sugars and favoring varieties that are less refined and chemical-free and subsequently easier on the environment to produce. "I make a real effort to buy legitimate brown sugars as opposed to those that are dyed," says Mary Canales, pastry chef at Chez Panisse in Berkeley, Calif., which has a reputation for supporting small organic farmers and using minimally processed ingredients. Canales suggests using large-crystal demerara to add a crunchy topping to muffins or cookies; she also recommends dark brown muscovado as the perfect complement to simple baked fruit...
...Versailles-like Le Meurice in the Hôtel Meurice (228, Rue de Rivoli). There, relishing dishes like poularde de Bresse stuffed with foie gras (and an amazing cheese cart), I felt as pampered as a Parisian lapdog. At a fraction of the price but still a good value, Chez Paul (13, Rue de Charonne) delivers lace-curtained, cassoulet-slinging bistro fare. Georges, the whimsical Philippe Starck-- designed restaurant atop the Pompidou Centre, offers simple Mediterranean selections and one of the truly spectacular views of the city...
...abundance of seafood?grouper, monkfish and sea bream are common?while peanuts, millet and cassava are harvested from the central savanna area. Given Morocco's proximity, couscous is almost as widespread as rice?so are baguettes and Dijon mustard, legacies of French colonial rule. Sample this melting pot at Chez Mimi, tel: (221) 823 9788, or Keur Ndeye, tel: (221) 821 4973, both in the capital, Dakar. But if you want something that's all Senegalese, order the national dish of tieboudienne?a spicy fish and tomato rice?and a round of attaya, which is tea with mint. Served...
...abundance of seafood - grouper, monkfish and sea bream are common - while peanuts, millet and cassava are harvested from the central savanna area. Given Morocco's proximity, couscous is almost as widespread as rice - so are baguettes and Dijon mustard, legacies of French colonial rule. Sample this melting pot at Chez Mimi, tel: (221) 823 9788, or Keur Ndeye, tel: (221) 821 4973, both in the capital, Dakar. But if you want something that's all Senegalese, order the national dish of tieboudienne - a spicy fish and tomato rice - and a round of attaya, which is tea with mint. Served...
Alice Waters, 41, is usually credited with popularizing new American cooking with the innovative cuisine she served at Chez Panisse, opened in 1971. But two years earlier, in High Falls, N.Y., John Novi, 43, began free-associating ethnic influences for dishes at his DePuy Canal House, a restored wood-and-stone tavern dating from 1797. Now Novi, just back from an eating tour of Italy, plans to add new creations to his old favorites, such as a soup of kale, brisket and hominy, and fried troutlings with a sweet pepper and horseradish dip. Len Allison and Karen Hubert...