Rebel Features communal tables as seen in this overhead shot. “Dear Bon Appétit”, wrote Phyllis Follet of Cambridge, Massachusetts, “My husband and I celebrated our 44th Wedding Anniversary at Ribelle in Brookline, MA. The caponata was astounding. Would the…
Long Island Mushroom company is the brainchild of two Rhode Island natives who grew up in the same town, became High School Sweethearts, parted ways and re-kindled their romance thirty-two years later. Jane Maguire and John Quigley are their names and…
The Tastee Inn in Sioux City, Iowa where you can get a Sloppy Joe or Loose Meat Sandwich for $2.00 The Sloppy Joe is hardly anyone’s idea of gourmet food. This may lie in the fact that making one requires virtually no culinary skills of…
Of this year’s cookbooks, “Mastering the Art of Southern Cooking” by Nathalie Dupree and Cynthia Graubert (Gibbs Smith 2012) is at the top of every list of the year’s best. I’ve already shared the story of my sideways connection to Ms. Dupree in an…
My new Molcajete and my first Guacamole made in it. Bridgehampton Tomatillos Nothing says summer like Guacamole and although we’re thousands of miles from both Mexico and that capital of Guacamole, the state of California, we’re proud of what we’re able to make right…
A couple of years ago, I went on a Chicken Wing Diet. It was about the time that New York restaurants were obliged to print the calorie count of their dishes on their menus. In New York, with Mayor Bloomberg at the helm, we’ve…
Cold Soup is ideal to have on hand in summer heat. You can make this soup up, store it in the fridge and then take it out and finish it off for any occasion. When houseguests first arrive, they’re inevitably exhausted from their trip…
It was hard to imagine the depths of despair that a lot of people felt when, in the middle of last winter, one of our favorite restaurants abruptly closed their doors. Not only that, but they auctioned off the contents of the place,…
For my final Chewing the Fat post of the year, I wanted to share a recipe I developed about 25 years ago. It appeared in Saveur magazine and if you google it, you’ll find it on several of recipe sites. To me, what’s odd…
David Falkowski’s Oyster Mushrooms are beyond compare Leeks from the Foster Family Farm One of the joys of being part of the Farmer’s Markets this fall has been getting first dibs on some incredible produce. The market opens at 9 but everyone is generally…
RIVERSIDE DEBUSSY EXPLORES ALL THINGS CULINARY
