Gene BourgFood Writer |
||
|
John Besh Profile Some restaurant chefs go to extraordinary lengths to find exactly the right ingredients for their dishes. One is John Besh, who once wanted to strengthen the flavor and texture of his veal-stock reductions at Restaurant August in New Orleans by adding collagen, the protein found in cattle that also produces gelatin. More. |
|
The Edible Schoolyard Project Bordering the wide steps leading to the entrance of Samuel J. Green Charter School in Uptown New Orleans are planters and beds filled with clusters of bright green herbs and brilliant marigolds and petunias. The plants are much more than decoration: They’re symbols of the accomplishments of the students who grew them from seeds. More. |
|
Reveillon Dinners New Orleans is the kind of town that never passes up a chance to celebrate something. Réveillon dinners began as a 19th century French custom and most of the restaurants taking part offer the event at bargain prices. More. |
|
Affordable Paris A traveler willing to spend about an hour of pre-trip research will find that one person’s total daily outlay for food and drink in Paris, outside of such ritzy Right-Bank areas as the Champs Elysées and the Opera district, need not exceed $100. More. |
|
This Isn't Philly Creole cream cheese is a "farmer’s cheese"; that is, it’s fresh rather than aged or ripened. Its flavor can trigger taste memories of sour cream, crème fraîche, and yogurt. More. |