Kare-Kare at Serye
One of the best tasting kare-kare in town can be eaten at Serye aside from Barrio Fiesta. Right after visiting my son’s grave at Loyola Memorial (in Paranaque), we went to visit Serye located just nearby. I was just expecting to take a snack but my daughter wanted kare-kare. Read more…
Walnut Street Coffee | A cozy room for coffee regulars
A painting called "Edmonds Twilight" by local artist Alice Owen hangs inside Walnut Street Coffee. The moody view of Puget Sound looking... Read more…
Hedgehogging a half mango
It’s a good way to get decent sized and shaped chunks of mango. I make cuts into the half mango about half to three-quarters of an inch apart. I do this both along the length and across it, making a criss-cross pattern. Read more…
Fish and not chips
A quick and wholesome supper was called for recently. Into the oven (190C for 40 minutes) went a jacket potato, sliced into wedges (unpeeled), each wedge coated in a mix of oil, pepper, paprika, mixed herbs, and garlic. Read more…
Just pumpkin soup
Need more be said? Well, maybe this. I used ‘freeze-cooked’ pumpkin which has been softened by the freezing process instead of by baking or boiling. Read more…
Eggs and bacon
When I feel like a treat, I make myself eggs and bacon. I usually have it on top of thin slices of a decent granary loaf, lightly buttered, the bacon on this first, then eggs on top. Read more…
Port, cheese, politics
Whilst Madsen may soon be hosting a port party - for a guest-list of one - Cambridge University’s Conservative Association is legendary for it’s bi-termly Port and Cheese parties. Read more…
Red hot chili peppers
No, I’m not talking about the US alternative rock band founded 24 years ago and enjoying a revival. I’m talking about Bhut Jolokia, a variety of chili pepper originating in Assam, India. Read more…
First pumpkin pie of the season
Pumpkins are everywhere, and I made my first pumpkin pie of the year. I used about a third of a small pumpkin, and carefully froze the rest, having discovered that they thaw out already soft and ready to use. I used my usual recipe, as I did last year. Read more…
The Bartender Who Started It All
A new biography brings to life Jerry Thomas, the first bartender to publish a drink book in the United States. Read more…
Good Taste Takes a Holiday
Reporters from the Dining section asked chefs, cooks and recovering trick-or-treaters about their favorite Halloween treats from the past and the present. Read more…
From Disaster, a Chef Forges an Empire
John Besh was once simply a good chef with a fancy restaurant. His post-Katrina narrative has turned him into a spokesman for his city?s culinary recovery. Read more…
Feed Me: Serves 10, or 2 Teenage Boys
Even though one stepson left for college nine years ago, the other five years ago, I am still cooking for four, sometimes six. Here?s one meal I should stop cooking altogether. Read more…
Wines of The Times: Port?s Not-So-Sweet Cousin
In a panel tasting of Douro reds from Portugal, the conversation kept coming back to how much these dry wines resembled port, without the sweetness, of course. Read more…
The Minimalist: A Little Bit of Work and a Lot of Satisfaction
Fergus Henderson, best known as the leader of the modern cult of offal, makes a roasted beef-marrow dish, which is a delicious no-brainer to make. Read more…
Wegmans Sets Standards for Shrimp
Wegmans has announced that it will become the first supermarket chain to adopt strict environmental and health standards for the farmed shrimp it will sell in its stores. Read more…
Correction: Temp Jobs at the Wine Shop: Let the Orientation Flow
An article on Dec. 7, 2005, about the wine shop Sherry-Lehmann and its training of part-time workers for the Christmas season, referred incorrectly to the family of the owner, Michael Aaron, who commented on handing off the company to the next generation. Mr. Aaron has a son, Alexander; he is not childless. The error was pointed out to the reporter a few months after the article ran, but because of a misunderstanding, no correction was published. Lawyers for Alexander Aaron requested a correction in April, but their letter went astray at The Times. Editors received another request last week. Read more…
Recipe: Blue Blazer
A recipe for Blue Blazer. Read more…
Recipe: Prescription Julep
A recipe for Prescription Julep. Read more…
Recipe: Silver Fizz
A recipe for Silver Fizz. Read more…
Recipe: Whiskey Crusta
A recipe for Whiskey Crusta. Read more…
Recipe: Caramelized Brown Butter Rice Krispies Treats
A recipe for Caramelized Brown Butter Rice Krispies Treats. Read more…
Recipe: Pork Grillades and Grits
A recipe for Pork Grillades and Grits. Read more…
Recipe: Mirliton, Andouille and Shrimp Dressing
A recipe for Mirliton, Andouille and Shrimp Dressing. Read more…
Recipe: Roasted Marrow Bones
A recipe for Roasted Marrow Bones. Read more…