Every restaurant has its off nights, but in my experience they are standard at Tavern on the Green. One recent night, we waited 40 minutes after placing our order before any food arrived. The captain acted as if he were bestowing a favor each time he honored us with his presence, and the waiters hardly deigned to glance our way.
Photo by: Romulo Yanes Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill. Rinse squid under cold running water and pat dry with paper towels. If squid are large, halve tentacles lengthwise and cut longer ones, if attached, crosswise into 2-inch pieces.
Check out this great listen on Audible.com. "That skinny Indian teenager has that mysterious something that comes along once a generation. He is one of those rare chefs who is simply born. He is an artist." And so begins the rise of Hassan Haji, the unlikely gourmand who recounts his life's journ...
EVERY year, antibiotic-resistant infections kill at least 23,000 Americans and make another two million sick, according to the Centers for Disease Control and Prevention. That's why a recent ruling by the United States Second Circuit Court of Appeals is so appalling.
This book was exactly what I wanted it to be. Fun, light reading (but not mindless) to be done poolside with a drink in hand. I'd say about the first quarter of the book had me curious if it was formulaic chick lit, but knowing and loving Reichl's non-fiction, I believed it would be worth it to continue to read, and I was right.
Ruth Reichl has been acclaimed for her non-fiction writing. She was a restaurant critic for The New York Times and she penned the best selling memoirs " Tender At the Bone" and " Comfort Me With Apples." She also served as editor in chief for Gourmet Magazine.