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someone tell me what to do with ribs, please!
alternative kitchen garden a-z
Why foie gras in not unethical. Not sure everyone would agree, or that this closes the question, but from the best producers it's at least not as bad as you probably think. Phew.
boxed wines
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coffee timeout
need to try
YUBA George Ruan, who worked at Masa, and Jack Wei, from Bar Masa, offer a Japanese menu with touches of China and Italy: 105 East Ninth Street (Third Avenue), (212) 777-8288
I broke our blender which we have been using quite a bit. Any suggestions for a replacement? I would love to get the Vitaprep but can't quite get over the price. There must be something close for a more reasonable amount?
lebkuchen recipe / wiki history
frugal portland
birthday dinner at blue hill stone barns
pdx portland
Jason Neroni's not the only New York City name looking to make it big in Portland: Eater confirmed today that New York transplant Sarah Pliner (formerly head chef at the West Village's Socialista Downstairs and veteran of Ducasse and Aquavit) will open up Aviary, a small-plates style spot, on NE Alberta sometime early next year. "Coming from New York, we wanted to be part of a neighborhood," Pliner says. "Alberta is such a vibrant, happening place."
Pliner (who spent about 10 years in Portland during the '90s — cooking at the Heathman and Giorgio's), is pairing with fellow schooled-in-NYers Jasper Shen (Aquavit, Jean-Georges) and Kat Whitehead for the project, and their eclectic mix of influences shows up in the menu. "We've all worked in a million kinds of restaurants," Pliner says, "and we want to take the best of things we've done." A sneak peek at a working menu reveals three sections: Small plates (featuring roast goose salad and oxtail croquettes); a vegetarian "seasonal" menu (think tempura pumpkin and cauliflower veloute); and large plates (like crispy pig ear with coconut rice, and brioche-crusted halibut with uni). NY strip streak is the priciest item, at $16.
Build-out is in progress; projected opening date: January.
OUCH
MICHAEL WHITE cooks pasta and people go crazy. This has been the case since he was the chef at Fiamma Osteria on Spring Street in the early years of the century, and it remains the case at Osteria Morini, a casual new restaurant on Lafayette Street.