Word: eggplants
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...security detail posted outside the front door. And until Olmert starts talking. "A friend who has known me for 25 years told me that I look so well prepared for the job that it's unbelievable--as if I've prepared for it all my life," Olmert says, slathering eggplant on a piece of pita bread. "And in a way he's right. I know some of the professional experts had other forecasts. But I knew that one day I would become Prime Minister...
Mastering your culinary domain?whether you aspire to make chicken soup like Mom or eggplant like Emeril Lagasse?often requires more guidance than a classic cookbook can provide. Now, rather than shell out for lessons, you can hop online and learn to slice, spice and saut? like a cordon bleu. Just remember not to spill your b?chamel on the keyboard...
...hedonism.'" Batali's greatest gift may not be his ability to figure out a winning new way with a scallop but rather his understanding of how to use his image. Batali constantly projects a sense of capering, slightly naughty joy: at a cooking demo, he rolls up stuffed-eggplant slices and then pretends to lick them like the wrapper around a joint. "Just like we did in the '70s," he says, and the audience cheers. Sometimes he takes the act too far. In Heat Buford quotes a liquored Batali asking one of his waitresses to "take off your blouse...
Mastering your culinary domain--whether you aspire to make chicken soup like Mom or eggplant like Emeril--often requires more guidance than a classic cookbook can provide. Now, rather than shell out for lessons, you can hop online and learn to slice, spice and sauté like a cordon bleu. Just remember not to spill your béchamel on the keyboard...
...restaurant shines with dishes such as the Antipasti Della Casa ($16) and the Assiette of Charcuterie ($18). The antipasti includes favorites like sweet and spicy sopressata, wine-cured prosciutto, and aged Parmesan, as well as less common additions like caponata, an Italian dish made with eggplant and raisins, and caper berries, which are eaten like olives. The charcuterie changes daily, according to the chef’s whim. Both are large enough to be shared by three or four people...