Word: salades
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...dining options. Sitting amid hanging fabrics, Buddhist statuary and lots of red and gold, customers peruse an elaborate menu that may include crocodile (seared in vine leaves and served with a Chinese plum dip), peacock (presented with a vanilla-and-tomato confit) or scorpion (dipped in chocolate). The "Lovebug Salad" sees a bowl of mixed leaves topped with crickets and locusts. Kangaroo fillet is marinated in zhug - the Yemeni hot sauce - and served with vegetables. If all this leaves you feeling a little squeamish, you can find solace in a couple of conventional chicken dishes. Naturally, an evening at Archipelago...
...your mind right." The 24-year-old also enjoys a diet regimen not endorsed by most sports nutritionists: "I'm a Quarter Pounder, double-cheeseburger, chicken-nuggets guy," Wade says. He skips Big Macs, however. "I'm not a vegetable eater." Well, then, we guess there's more salad for Shaq. --Reported by Adam Pitluk...
...have been more delicious. At the end of class, we sat down to a table laid with earthenware plates and colorful napkins. Cabrera distributed shots of mescal, a distilled liquor that is a cousin to tequila. Under her direction, our meal ended up being extraordinary: a mango-jicama salad drizzled with tangy cilantro-garlic vinaigrette, fiery mole paired with Mexican rice and a delicate rose-petal ice cream to cool the palate. The best part? None of us had to do any dishes...
...ready to convert a mountain of ingredients into a four-course feast. Sun-dried chili peppers, fresh nuts, chunk chocolate and a score of other ingredients were waiting to be blended into a spicy mole sauce. Crisp jicamas (roots of a local bean plant) had been set aside for salad. The buds of Castilian roses would be transformed into ice cream. It was an ambitious menu?especially since none of us had any idea how to make those dishes. But that was the point. We had enrolled in a daylong cooking class during a family trip to Ciudad Oaxaca...
...ready to convert a mountain of ingredients into a four-course feast. Sun-dried chili peppers, fresh nuts, chunk chocolate and a score of other ingredients were waiting to be blended into a spicy mole sauce. Crisp jicamas (roots of a local bean plant) had been set aside for salad. The buds of Castilian roses would be transformed into ice cream. It was an ambitious menu - especially since none of us had any idea how to make those dishes. But that was the point. We had enrolled in a daylong[an error occurred while processing this directive] cooking class during...