Word: flavorings
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...push can be yours?still in the shell, heads attached. Either suck them out or pry them free with a toothpick. But don't expect the garlicky, buttery taste of French escargots. These little guys are simply steamed over a bowl of herb water, giving them the texture and flavor of cooked mushrooms. When you've emptied the shells, wash it all down with the herb-water broth at the bottom of the bowl. And if you're still hungry, try the boiled sheep's head?but that's another story...
...convention took on a partisan flavor as keynote speakers attacked the Bush Administration’s apparent lack of concern for the environment...
While Ted Allen, the Queer Eye food and wine connoisseur, won't let straight folks serve up Cheez Whiz, Semi-Homemade's Lee swears by it as a flavor base. "It's about getting that 'from scratch' result without all the energy and effort," claims Lee. It is also about priorities. "Life is the blink of an eye," she says. "When you realize how short it ultimately is and how really insignificant perfection is, that doesn't mean you don't want to do things well, but you want to do them faster so you can take a bath, drink...
...course, Bridget Jones isn't the only flavor of chick lit around. Though it's non-fiction, Harry Stein's The Girl Watchers Club (HarperCollins; 315 pages) takes its cues from Amy Tan's The Joy Luck Club and Rebecca Wells' Divine Secrets of the Ya-Ya Sisterhood: it celebrates the folksy wisdom of an older generation of men. The Girl Watchers Club is an informal cabal of men in their 70s and 80s who meet once a week to prowl yard sales and grouse about things "these days." These are men who grew up in the Depression and came...
...that doesn't mean all dumplings all the time. Inspired by the Italian Slow Food movement, the chefs emphasize flavor, quality and authentic technique. In hugely popular books such as Dialogues of the Tongue and Palate, TV shows and newspaper columns, they aim to reclaim such age-old specialities as golonka (succulent pigs' knuckles stewed in beer) and pierogi (small pastry envelopes filled with meat, cabbage and mushrooms). For a taste of the traditional, try Polska Tradycja - tel: (48 22) 840 09 50 - in downtown Warsaw...