Posted on 17 February 2008 under Main | No Comments

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Frank Bruni’s 2nd Avenue Deli Review Is Required Reading

Posted on 16 February 2008 under Main | No Comments

Frank Bruni’s review of the 2nd Avenue Deli in Wednesday’s New York Times captured the emotional resonance of the new deli in an understated but undeniably powerful fashion. It was light on the obvious schmaltz and funny besides. My favorite line:

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Better Late Than Never

Posted on 16 February 2008 under Main | No Comments

So herewith the tardy Valentine’s dinner: I tried to combine decadent pleasure with some of the things already in the fridge to make good use of some of the nicer leftovers. The first course was kind of a riff on peanut butter and jelly; seared foie gras trimmed into heart shapes on raisin toast with homemade grape jelly and some of the peanut soup underneath, garnished with Indonesian long pepper. We had a glass of 1989 Moulin Touchais Cioteaux du Layon, which was more or less a perfect match; it’s not dessert-sweet, but sweet and bracingly acid (20% of the grapes are picked underripe, the rest, almost over) so it’s ideal for this kind of sweet/savory combination. It will also keep just fine in the fridge until tomorrow.

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Jellyfish Attack the Good Food Show on KCRW 89.9FM in So. Cal. Saturday, Feb. 16, 2008 at 11AM PST.

Posted on 16 February 2008 under Main | No Comments

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Posted on 15 February 2008 under Main | No Comments

Roasted Vegetable 101

There’s probably not an easier side dish to make than roasted vegetables. Since I’ve been eating only fruits and vegetables, I’ve been roasting everything I can get my hands on. I just made some fabulous roasted cauliflower last night and today was some fresh green beans. Quick, easy, tasty - is there anything else??

Pretty much any vegetable can be roasted using these simple guidelines. Try brussel sprouts, cauliflower, asparagus, baby onions, potatoes - the possibilities are endless. This isn’t really even a recipe so much as it is an easy guideline. No matter what you use, I can guarantee you you’ll love the tastiness of a great roasted vegetable.

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Is ‘Authentic’ Ethnic Food By Definition Better? Does Authentic Trump Delicious?

Posted on 15 February 2008 under Main | No Comments

In a New York Times op-ed piece, Fred Ferretti decries both the lack of authentic Chinese food in America and the misinformation about Chinese food conveyed by various news organizations and cookbook authors. He ends up challenging the talented Chinese chefs cooking in America to “step up” in so many words and challenge our palates by cooking authentic Chinese food.

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