Word: foodes
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What about the fact that a restaurant may serve only a few thousand people in one city, rather than millions across a country? Batali has an answer for that: "Good food trickles down, no matter where. When good things happen, they eventually happen in Peoria." (See more about Mario Batali...
...Batali's upscale, special-occasion restaurant. Jean Georges can't be in his namesake restaurant every day, but his guy there, Mark Lapico, can. The same goes for Colicchio, with James Tracey at Craft. They aren't the big names, but they channel the big names and make the food come alive. And for those other chefs on the Beard list, the ones who are creating fantastic, blooming bistros in Portland, Ore., Nashville and Savannah, Ga.? Someday soon they'll want to open a new restaurant, and when they do, someone will have to man the stove they leave behind...
Josh Ozersky is a James Beard Award-winning food writer and the author of The Hamburger: A History. You can listen to his weekly show at the Heritage Radio Network and read his column on home cooking on Rachael Ray's website. He is currently at work on a biography of Colonel Sanders...
...final column in the brochure carries the title "Suggestions for the evening." That, too, changes daily. If your child has eaten turkey, ratatouille and a raspberry-filled crepe for lunch, the city of Paris suggests pasta, green beans and a fruit salad for dinner. (See the 10 worst fast food meals...
...food is very good, Madame. The meat is 100% French," the official said, picking up a brochure from her desk. I knew this brochure well, having e-mailed it to friends in the U.S. last year as a this-could-only-happen-in-France conversation piece. It lists in great detail the lunch menu for each school day over a two-month period. On Mondays, the menus are also posted on the wall outside every school in the country. The variety on the menus is astonishing: no single meal is repeated over the 32 school days in the period...