Life In Style

I'm Eating Bon Bons Baby

So beautiful. 

So delicious. 

So when can I get more of these? 

Just came upon Christopher Elbow's Back in the Swing Collection of gorgeous artisanal chocolates.  Elbow is one of America's premier chocolate makers with stints in Paris, Vegas, and his flagship location in  hometown, Kansas City.  His beautiful collections have been featured in Oprah, Food & Wine, Fine Cooking and InStyle. 

The Back in the Swing collection includes phenomenal dark chocolate made better with antioxidant-rich blueberries, ginger and green tea.  Best part: Christopher is donating $5 from every box to support Back in the Swing®, a non-profit organization dedicated to promoting breast cancer survivorship through healthy living, and by encouraging patients to access post-treatment programs and clinical care. 

I promise you - no one will take a bite and leave half in the box.   

Food Glorious Food

 

Giving Thanks For...White Chocolate and Raspberry Bread Pudding

Hello Life in Style!  The dishes are done, the project is wrapped, and just in time for Thanksgiving and the commencement of what I am now calling, the "MONTH OF JOY".  Let the joy begin.

No doubt everyone has their favorite traditions, but on the off-chance you are in the mood to bring something new to the holiday table this weekend, let it be this: White Chocolate and Raspberry Bread Pudding.  I had it at a wedding a few years ago and it changed my life.  Luckily, I was the event planner and the generous chef, Lon Lane of Inspired Occasions in Kansas City, has offered to share the recipe with us.  Do not miss:

White Chocolate and Raspberry Bread Pudding

by Lon Lane of the Catering Company

10-12 oz. Challah, cut into 1" pieces

3 cups whipping cream

1 cup milk

1/2 cup sugar

10 oz. white chocolate

7 egg yolks

2 eggs

1/2 pint raspberries

Preheat oven to 275.  Arrange bread cubes on a baking sheet and bake until light golden and dry, about 10 minutes.  Cool completely.  Increase oven temperature to 350.  Combine whipping cream, milk  and sugar in large saucepan and simmer over medium heat stirring until sugar dissolves.  Remove from heat.  Add white chocolate and stir until melted to blend.

Whisk yolks and eggs in warm chocolate mixture.  Place bread in bowl and pour chocolate mixture over.  Let stand 15 minutes.  Gently stir in raspberries.  Place in pans and cover with foil, spray foil.  Bake 45 minutes.  Uncover and bake until golden, about 15 minutes.

Thank you thank you to Lon Lane for sharing his genius and to mom for making the ask!  Food Glorious Food

A Week In The Life Of My Mouth: Day Four

I've always liked the idea of a neighborhood restaurant. In a perfect world, we all would have one: a warm, dimly lit café around the corner; a bistro just a stumble down the block; a spot up the street where you could always get a table. We all would have a restaurant where we truly belonged—like the bar in Cheers, only without the kooky customers.

In this perfect world, the maître d' would greet you with a kiss on the cheek. The server would set down your usual drink before you'd even taken a seat. The menu would open like an old, familiar novel, the one you've read a half dozen times but never seem to tire of. You could eat and drink and carouse as though you were at your own kitchen table—but at the end of the evening, you could tumble into bed without washing a single dish. When I die, I've decided, I don't want to go to heaven. I want to go to my neighborhood restaurant.

-Molly Wizenberg; excerpt from her September article in Bon Appetit

Day Four: Le Petit Greek

Amen Molly. After living on the fringe of cute neighborhoods for the last ten years, I have finally landed in a lovely area of town that has a bustling little main street full of cafes, boutiques, ice cream parlors, and a terrific yoga studio.  I feel like I've arrived.  I live in the cute.

Perhaps my favorite thing about living in such cuteness is my own neighborhood place, Le Petit Greek.  The Ideal Husband and I happened upon it the day that we moved in and haven't stop going back since.  It's that perfect mix of a relaxed atmosphere that is always 3/4 full but you never have to wait for a table and the food is honest and fresh.  The restaurant is family owned, and supported by the most gentle and friendly staff I've ever come upon - led by their charming maitre d' Mario. It's the perfect neighborhood place and the evenings I spend on the outdoor patio eating spanikopita, Ionian salads, and freshly baked pita make it all worthwhile. 

It's Friday and half past 5 where I live, so let's call an end to the working week and go for an end of summer supper to usher in the first signs of fall.  Can you believe it's time for a jacket again?

Food Glorious Food

A Week In The Life Of My Mouth: Day 3

Day 3: Palate

Serious excitement and anticipation preceded our evening at the newly opened, Palate.  It was to be a double celebration housewarming and birthday dinner for two very special friends, who also happen to be family.  Palate is hot off the press with a glowing rave from the L.A. Times which described a carefully edited menu of simple dishes done to a perfect T.  Palate also boasts a sister wine merchant and cheese shop where where you can indulge in small plate tastings while browsing a gastronomic library full of foodie books.  Heaven. 

I confess that I had pre-ordered in my head, which I am prone to do, but was delighted when our group opted for the full-on shared experience and so we ordered half the menu.  From the porkfolio to the truffle risotto to the vegetable papillote to the impulse-buy rabbit, it was beautifully conceived, executed, and presented.  Thoroughly well done in all aspects. 

Except one.  We had the oddest service.  Left relatively unattended, patronized by the sommelier who kept calling us "kids", and an unbelievable moment when an entire bottle of water was spilled onto my lap...  Without a big to do about the whole service bit, I'd say that the confluence of odd service dynamics could have soured the evening if not for the genuine delight and conversation of our company.

Let's chalk the weirdness up to an-off night and say this:  The food is excellent.  The ambiance is excellent.  The whole gig is exactly the kind of well-conceived dining experience and culinary intention that I root for in a restaurant, but somehow I know I won't be back.  Too many restaurants out there to look back, except to check if my pants are dry yet.   

Food Glorious Food

A Week In The Life Of My Mouth: Day 2

Day Two: BLD

                     

Say hello to my new go-to L.A. restaurant.  BLD is a perfect candidate for the "place you go to most"  with a user-friendly and yet inspiring menu complemented by a nice wine list, a gorgeous cheese plate, and seriously good coffee.  Fresh decor and truly alluring lighting make you want to linger over cappuccino and solve the world's problems.  So we did.

For me, the standout was the evening's special heirloom tomato salad with insanely good burrata.  (I told you it was burrata week in Los Angeles.)  For my date, the Banana Cream Pie with brownie crust made him put his head on the table in disbelief. The spot-on dessert menu lingered with us so much that we brought a visiting friend back two nights later and left in a blissful coma of Three Layer Yellow Cake with Bittersweet Chocolate Frosting, Blueberry-Nectarine Crisp, and good old Chocolate Chip Cookies with milk.  Don't worry, we shared.

In short, BLD goes on the short list.    Food Glorious Food

A Week In The Life Of My Mouth: Day One

As a newcomer in the City of Angels and self-respecting food lover, I have decided not to eat at the same restaurant twice until I have an understanding of the culinary landscape in this town.   Armed with a willing dinner partner, a slew of brilliant guides and recommendations from the local food blogging community - I'm on it. 

I think we've made some real progress this week as the past seven days have been chock full of visiting friends, special occasion dinners, and a Saturday night date with the Ideal Husband.  Hence, there's been A LOT of food.  I'll give you the run down in the next couple days - let's call it  A Week in the Life of My Mouth.

Day One: Osteria La Buca

   

The warm bustle and bursts of laughter from neighboring tables made me feel instantly at home at La Buca.  Tucked in among who knows what on east Melrose, the exposed brick, unfussy decor and interesting multi-level space make this little osteria seem like it's own world.  Among a group of friends, we sampled a decent amount of the menu.  Here's the report:

Everyone but me loved the duck prosciutto with burrata.  (By the way, it must be burrata week in Los Angeles because every single restaurant is hawking burrata specials.)  We tasted two of the pizzas, both of which were successful with crispy crusts and well balanced flavors.  The pesto ravioli and pink vodka gnocchi were a little run of the mill and though the Fungolata salad was lovely, it made me realize just how good Mario Batali does it over at Mozza. 

Yes, the atmosphere is more cravable than the food, but worth it for that "good-to-be-with-friends-St. Elmos Fire" feeling.  I'll go back. 

And The Ideal Husband sat next to Kevin from the Backstreet Boys.  Food Glorious Food

The Santa Monica Farmer's Market

      

      

      

Beautiful, beautiful photos of a friend's day at the Santa Monica Farmers Market...

Images courtesy of Bill Sinclair.  Food Glorious Food

The Land of Avocados

There may be traffic and botox and smog in Los Angeles, but let me tell you - there is also PRODUCE.  Serious produce.  From the Farmer's Markets to the road stands to the vegetable aisles of Whole Foods - the California produce is unbelieveable and this Midwesterner/New Yorker is very, very excited.   Among other things, California is quite literally the land of avocados - home to about 90% of the nation's crop and a large part of the region's farming business...which means that we should all be doing our part to make really good guacamole...and enjoy it all summer long.  Here it is:

Perfect Guacamole (tried and true)

6 vine ripened tomatoes; chopped

4 T. white onion; minced

1 Serrano chili; finely chopped

2 T. fresh lime juice

1 t. kosher salt

4 ripe avocados

4 T. cilantro; minced 

In a bowl, combine the tomatoes, onion, chili, fresh lime juice, and kosher salt.  Halve the avocados, remove the pits, and scoop out the avocado flesh into the tomato mixture.  Add the cilantro.  Mix and mash with a fork, leaving some lumps.  Season with salt, add a little lime juice to prevent the avocados from discoloring, and garnish with a sprig of cilantro.

Makes 3-4 cups which will all be gone in a matter of minutes.   

Lattes In My Lobby

This is just a little blurb to let you know that there is a full-service, top of the line, barrista machine in my lobby.  Hello Hell.A.!  Cappucinos, chai, hot chocolate and the most delicious lattes you have ever had can be yours at the touch of a button.  It's built into the rent so please stop by and partake of the lattes in my lobby.

I Love Joe A Little More Now

 

A serious impulse buy has lead to a serious love affair. 

At the end of a supermarket sweep-worthy run through Trader Joe's, I found myself paralyzed in front of a display of Dark Chocolate Joe Joe's.  Lovely Trader Joe's has covered their (trans fat free) version of Oreo cookies with perfect dark chocolate and come up with a perfect cookie.  You may remember a similar eureka moment back in December when I came upon their candy cane Oreo cookies, but that was just the tip of the iceberg.  Go get them.  They're near the register.  And if you don't have a Trader Joe's in you town, let me know and I'll send you some. 

Food Glorious Food

Cocoa Brownies Trial Run

Well, we know we're really in the thick of winter when I find myself baking on a regular basis.  In observance of the very gray day and in joyful anticipation of an old friend's Monday visit, tonight I am giving these lovely sweets a try.  Will report back...

         

Best Cocoa Brownies
Adapted from Bittersweet by Alice Medrich

10 tablespoons unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process is fine)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a medium metal bowl and set the bowl over a saucepan of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

Stir in the vanilla, then add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan (the batter will be very thick).

Bake until a toothpick emerges with some moist crumbs sticking to it (but not wet with batter), 20 to 25 minutes. Cool completely on a rack.

Lift up the ends of the parchment or foil and transfer the brownies to a cutting board. Cut into squares.

If all goes well, a big cheer for Cookworm, who's recipe and photo are respectfully listed here.  Check out her site!  Food Glorious Food

Mad at Cow

Unbelievable. 143 MILLION pounds of beef were recalled on Sunday; roughly 37 MILLION pounds of which went to school lunch programs and other federal nutrition programs.  It's horrifying. And like foreign oil, it's time for America to give up its dependence on beef.  Eat salmon or try bison.  This is too much.

Read CNN's full article here.  Food Glorious Food

O-R-E-O

I came upon this ingenious recipe from Bakerella that is so fantastic in the most high/low way.  This is a Valentine concoction that even the most novice baker can attempt, and is destined to find a place of honor among the Good Enough To Eat Apple Crisp, Magnolia Bakery Banana Pudding, and Gram's Peanut Butter Balls.  It's Valentine's Day, so would you please make the OREO TRUFFLES?  Yes, we will. 

Oreo Truffles

1 package oreo cookies
1 8oz. package cream cheese ;softened
White or milk chocolate bark

1. Finely crush cookies in a food processor or place them in a ziploc bag and whack with a rolling pin.
3. Roll the mixture into 1" balls and place on wax paper covered cookie sheet.  Freeze.
4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. 
5. Once dry, refrigerate and enjoy!

Makes about 36 truffles. 

Adapted by Bakerella, then Kate,  from the Kraft Food & Family Fall 2006.  A lifetime of thanks to Ms. Bakerella for her inspiration.  Food Glorious Food

Good Enough To Eat Apple Crisp

For those of you who have found your way up the Upper West Side of Manhattan to the white pickett fences of cozy Good Enough To Eat - you know that this special little restaurant has some of the best desserts in New York City, baked with love by the warm-hearted, talented Michele.

One chilly evening in November, my life was changed when I tasted Michele's old-fashioned apple crisp and began a campaign to re-create her perfect dessert.  After a series of voice mails, Michelle was kind enough to share her recipe with me...and it's been Thanksgiving dessert ever since.  Happy Thanksgiving everyone!

GOOD ENOUGH TO EAT APPLE CRISP by Michele

1.  12 Granny Smith Apples (or a mix) cored and peeled.  Toss with 1 tsp cinnamon, 1 cup of sugar, and 4 teaspoons of lemon juice.

2.  In a separate bowl, combine 3 cups of flour, 2 1/2 cups of brown sugar, 1 tablespoon baking powder, and 1 teaspoon of salt.

3.  Pulse 3 sticks of cold butter in the food processor until crumbled into the size of peas.  Add to the dry ingredients.  Toss with one egg (for thickness) and smother over apples in a large baking dish. 

4.  Bake for 40 minutes to an hour on 350 and get the vanilla ice cream ready! 

Note:  You might consider doubling the topping...truly something to be thankful for. 

On Ice...

             

Question:  How long does it take to bring wine to the proper serving temperature?

Answer:  White wine should be served at 55 degrees, so plan on 1.5 hours in a refrigerator, 40 minutes in a freezer, or 20 minutes in ice & water.  Red wine should be served at around 65 degrees, so you can refrigerate a bottle of red for 20 minutes before your guests arrive. 

We love Food and Wine Magazine.  Food Glorious Food

Special Delivery

Is there anything better than coming home to find a special delivery on your front doorstep? Especially when you open the mysterious box and find something luxurious and unexpected... like six decadent chocolate mousse cakes from Dean and Deluca.  Such was my good fortune last night when I discovered these gorgeous baby artisan cakes waiting as a perfect end-of-the-day Halloween treat.  Dreamy dark chocolate mousse topped with a bittersweet chocolate leaf painted with confectioners gold dust.  WOW.  As you start to make your own holiday lists of special deliveries, check out Dean and Deluca for all things delicious and out of the ordinary.  A good reminder to all of us to do something special when they least expect it...

BIG thanks to my always surprising and thoughtful brother-in-law who continues to keep us on our toes and smiling.  Food Glorious Food

How to POM

Pomegranates - sky high in valuable antioxidants, sophisticated, and a complete pain in the ass to prepare. It's  a labor of love to hack your way through all that mess to get the delicious seeds out, but well worth the effort when you sprinkle them on your morning oatmeal or in a martini at cocktail time.  Here is the shortcut on how to get the most from your POM...

1.  Cut off the "crown" then score the outer layer of skin into sections.

2.  In a large bowl of water, break apart the sections along the score lines. Roll out the arils (seeds)with your fingers. They will sink to the bottom while the white membrane floats to the top.

3.  Strain out the water.  The arils are ready to eat whole.

For a visual aid, check out the POM site.  Food Glorious Food

 

The Great Pumpkin

   

Pumpkin raisin bread pudding, glittery centerpieces by Martha, pumpkin cupcakes with cream, old fashioned pumpkin pie...putting The Great Pumpkin to good use.  Food Glorious Food

Cupcake Crawl

Our country's current cupcake craze shows no sign of slowing down - from New York's classic Magnolia Bakery  to Vegas's hard-to-beat Cupcakery and on to L.A.'s enterprising Sprinkles.  Recently, a friend in Brooklyn reported that she was partaking in a Cupcake Crawl across Manhattan. What better way to spend a sunny Sunday afternoon than collecting your best girls for a sampling of the local bakery's finest?   One for me...one for the box...one for me...  Forget the coffee date.  Bring on the Cupcake Crawl. 

Kudos to the always brilliant Ellen Shanman for the bright idea.  Food Glorious Food

Orville's Betrayl

If you haven't already heard the word - it's time to look for a new 3:00 snack.  Microwave popcorn is now a thing of the past.  Diacetyl, (the additive which fakes that buttery taste) causes lung damage when heated and inhaled - leading to a potentially fatal condition known as "popcorn workers’ lung."  Perhaps even more scary is the evidence of perofluorooctanoic acid (PFOA) in the lining of microwave popcorn bag.  The EPA has labeled this substance as a carcinogen which spikes when it hits the super heat of your microwave.  Time to unearth your old Whirly Pop from the basement...   Food Glorious Food

I Yam What I Yam

If your Monday morning ramp-up is lacking, put some greens on your plate at lunch. A recent study of 3,000 seniors (age 65 and older) showed that those who ate two or more servings of dark, nutrient rich greens everyday showed a 40% slower decline in brain function.  40% is worth the switch from iceberg to spinach and potatoes to broccoli.  Welcome to the world of arugala, watercress, escarole, bok choy, kale, chard, rabe...turns out Popeye was onto something.

Data courtesy of “From the Heart Newsletter” Fall 2007- Cardiovascular Consultants http://www.cc-pc.com and the committee to elect K.O. For Pres.

Cookthink

So it's 3:30 on a Tuesday afternoon and you are starving, wishing for a siesta, and pondering what might be for dinner that night. You've already eaten all the usual suspects this week and the only inspiring item in your kitchen is one very ripe avocado that begs to be eaten this evening.  Enter Cookthink!  Though still in its early stages of development and growing more sophisticated by the day, Cookthink is a very handy tool for those of you actually use your oven for preparing dinner- rather than extra storage.  It is designed to take the various things you are craving — something with chicken in it, something Italian, something grilled, something invigorating — and suggest a good recipe based on those cravings. Note: Don't miss the very clever "related tips" and "goes with" tabs that accompany each suggestion.  Big kudos to designers and savvy food bloggers Brys Stephens, Chip Brantley, and Claire Blaustein for knowing that sometimes the best cooks need an extra set of hands.

Check out this fun culinary toy at www.cookthink.com and get cooking.  Food Glorious Food

When Life Gives You Lemons...

...make lemon poppyseed bread.  This is a fool-proof recipe for the easiest and most fantastic summer bread around.  FYI: it can be made in advance and only gets better the next day. Add it to your short list for something sweet when the weather is hot and the guests are gathering. 

Joey’s Lemon Poppyseed Bread

For the bread:

3 cups flour

1 ½ tsp. salt

1 ½ tsp. baking powder

3 eggs

1 ½ cup milk

1 1/8 cup vegetable oil

2 ¼ cup sugar

2 T poppy seeds

1 ½ tsp. vanilla

1 ½ tsp almond extract

1 ½ tsp lemon extract

1 tsp lemon zest

For the glaze:

¾ cup sugar

½ tsp. almond extract

¼ cup orange juice

½ tsp melted butter

½ tsp. vanilla

½ tsp. lemon extract

Mix all ingredients together and pour into 2 well greased and floured loaf pans.  Bake at 350 degrees for about 30 minutes or until passing the toothpick test.  While hot, poke holes into the top with a fork and our glaze over breads.

Let cool and gently turn out of pans.

Note: The Ideal Husband is test driving homemade strawberry ice cream to go along with this cake tonight.  Full report tomorrow.

Generously shared by Joey Stallone, Host Extraordinare and Professional Wedding Guest.  Food Glorious Food

The Whole Foods Dough Solution

Look, it's not easy to be the host. No matter how often you entertain or how simple the event is- hosting is hard.  It's truly an art to strike that elegant balance of organization, presentation, and conversation.  But when it's done right, is there anything better than a long dinner at home with good company and great food?  No.  So here's the trick: keep it simple.  Skip the lobsters, individual chocolate cakes, and elaborate sauces- your guests just want to enjoy themselves WITH you.  Enter the Whole Foods Pizza Dough.  For $2.15 you can buy the fabulous whole wheat dough they use to make those perfect, crispy pizzas.  Toss in tomato paste, pesto, and any lovely vegetable that appeals. Pre-heat the oven to 375, prep your ingredients mise en place style, and hand the rolling pin and flour to your friends.  Chic in its simplicity and friendly to the family dollar.  This summer, it's flat breads and white wine when the doorbell rings.  Food Glorious Food

A Super (hero) Chef

A very special house guest was kind enough to leave me with this extraordinary hostess gift this weekend.  I have long admired Heidi Swanson's extraordinary website 101 Cookbooks and her phenomenal approach to enjoying food and living well.  Heidi's inaugural cookbook, Super Natural Cooking,  is a must-have for those of you who value an gastronomic education along with celebrating the good food you put in your body.  I confess that it is my current bed time reading and I am fascinated by the whole new world that she is introducing me to, even in the first chapter on building a healthy pantry.  Look out Whole Foods.  Here I come.  My first Super Natural Revelation a la Heidi: try replacing your coffee's sweetener (Splenda, Equal, etc.) with Agave Nectar.  Who knew? 

Check out  www.101cookbooks.com and/or www.heidiswanson.com for all things Heidi!

National Doughnut Day

An F.Y.I. for everyone heading into work tomorrow.  The first Friday of June (this year: June 1) is National Doughnut Day.  Pick up a dozen for your hard working colleagues and treat yourself to a good old fashioned glazed...or maybe something with sprinkles.  Food Glorious Food

Brownie Points

 

These heavenly two-bites are approaching cult status, having been featured in three of my favorite places: Oh Joy!, 101 Cookbooks, and Vogue.  Savor the Classic, Caramel Sea Salt, Thai Coffee,Coconut, Heat, or the seductive Blonde Bombshell.  They are eat-the-whole-box delicious and the chic, baton packaging is a hostess gift bonus.  Should we buy stock?

Go directly to www.marisny.com and order today.  Food Glorious Food

Granola Gratitude

Thank you friends and readers for answering the call for a non-fructose granola bar.  After two weeks of test driving your recommendations, I am happy to report that a suitable (and delicious) replacement has been found.  Many thanks to E. & J. who both offered up the Kashi Crunchy Granola Bar, a completely satisfying 3:00 snack with a bonus amount of fiber and protein.  The Ideal Husband thanks you for staving off his wife's low-blood sugar panic attacks and is currently en route to buy out the Whole Foods shelf.  Food Glorious Food.

Eating is my job...

The Gourmet magazine list of the best restaurants in the country. A must have reference for foodies...Cross off as you go...Bon apetite!

1.  Alinea, Chicago

2.  Chez Panisse, Berkeley

3.  The French Laundry/Per Se, Yountville & New York

4.  Spago, Beverly Hills

5.  Joel Robuchon at the Mansion, Las Vegas

6.  La Reve, San Antonio

7.  Masa, New York

8.  Alan Wong's Restaurant, Honolulu

9.  Daniel, New York

10.  Le Bernadin, New York

11.  Magnolia Grill, Durham

12.  Michel Richard Citronelle, Washington D.C.

13.  Charlie Trotter's, Chicago

14.  Arrows, Ogunquit, ME

15.  Cyrus, Healdsburg, CA

16.  Striped Bass, Philadephia

17.  Babbo, New York

18.  Locke-Ober, Boston

19.  Canlis, Seattle

20.  L/Auberge Carmel, Carmel

21.  Bartolotta Restorante di Mare, Las Vegas

22.  Restaurant August, New Orleans

23.  The Inn at Little Washington, Washington, VA

24.  The Dining Room at the Ritz-Carlton, Buckhead, GA

25.  Vetri, Philadelphia

26.  Fore Street, Portland

27.  Jean Georges, New York

28.  Higgins, Portland

29.  Da Marco, Houston

30.  La Belle Vie, Minneapolis

31.  Parker's New American Bistro, Cleveland

32.  Michy's, Miami

33.  Frasca, Boulder

34.  Gramercy Taven, New York

35.  Providence, Los Angeles

36.  Restaurant Guy Savoy, Las Vegas

37.  Zuni Cafe, San Francisco

38.  Urasawa, Beverly Hills

39.  Bacchanalia, Atlanta

40.  Sanford, Milwaukee

41.  York Street, Dallas

42.  Manresa, Los Gatos, CA

43.  No. 9 Park, Boston

44.  Trattoria Nostrani, Santa Fe

45.  Cafe Juanita, Kirkland, WA

46.  Paley's Place, Portland

47.  Lantern Restaurant, Chapel Hill

48.  L'Etoile, Madison, WI

49.  Herbasint, New Orleans

50.  Nana, Dallas

Crunchy Granola S.O.S.

  After years of low blood sugar crashes and near diabetic impulses for stabilizing snacks, I have finally learned to keep rations with me at all times.  My on-the-go-go-to is granola & granola bars.  A little carbohydrate, a little fat, a little sugar - and slips easily into an evening clutch. Done. But to my ultimate dismay I recently discovered that my beloved Nature Valley granola bars have high fructose corn syrup in them. I am in need of a delicious, fructose-free replacement.  Dear readers, I need your help...

Image courtesy of  www.tastespotting.com Food Glorious Food

The Sweet Life

An homage to my favorite sweet indulgence...French macaroons.  Is there anything lovelier than pistachio and raspberry Ladurees on a Saturday afternoon stroll through the shops?  This weekend, do something special for yourself and remember the sweet life.

All images courtesy of www.tastespotting.com, the most inspiring food site around!  Food Glorious Food

Give A Dinner

When you go to make your next reservation for dinner, consider this: stay home.  Invite your four favorite people over for Saturday night dinner and spend the evening cooking together and laughing as you make your way through a new recipe and a bottle of wine.  As you toast your efforts, tally up the bill for that same evening out at a restaurant and make a donation in that amount to a charity of the host's choice.  What a wonderful way to celebrate what we have and share it with others.  These days, dining out is out.  Giving back is in.

"It is around the table that friends understand best the warmth of being together."  aha!

Early Bird Special

Though it remains fashionable in Europe to dine late into the evening, the truth is that the early bird was right after all.  Because of our bodies circadian rhythm, when you eat is just as important as what you eat.  The same foods eaten at breakfast are processed much less efficiently late in the day.  It is healthier to eat your biggest meals at breakfast and lunch, revving your metabolism and allowing your body time to use that fuel to its fullest potential.  Eating heavily late in the day increases blood pressure, heart disease, and weight gain.  With that in mind, you can feel good about taking the 5:00 reservation at Babbo...the early shift leaves plenty of time for dessert.

Information courtesy of Boy Wonder's seminar entitled, "A Kings Breakfast".  Food Glorious Food 

Less is more

It's a scary word...reduction.  Roasted wild mushrooms in a port wine reduction.  Pan seared sea scallops with lentils in a cider reduction.  What?  That word sends most of us running back to the pantry in search of a substitutable Trader Joe's marinade.  In reality, making a reduction is easy and super useful.  A reduction is made by boiling a liquid down until the water evaporates and the sauce thickens.  Most often you will see wine, vinegar, and stock reductions used.  As you saute vegetables or your main dish, add a little of last nights wine or good balsamic vinegar and let it cook down until it is slightly caramelized.  Or...if you happen to be stalking the aisles of Dean and Deluca or Williams-Sonoma, look for bottled reductions and skip a step.  A tablespoon of Le Saucier equals a 4 oz. glass of wine...brilliant. Add it to your grocery list this week.

Le Saucier white wine reduction is available at Dean and Deluca and other specialty food stores.  ($15)  Food Glorious Food

Pizzeria Bianco

 

In two days I will be in heaven.  In two days I will be sitting outside by the orange trees in downtown Phoenix waiting for my table at a little place called Pizzeria Bianco.  I was first introduced to this little known spot by my favorite food writer, Jeffrey Steingarten.  Mr. Steingarten  is adventurous, wry, and has the good sense to write for Vogue, making him my perfect foodie. So when Jeff declared this to be "the best pizza in the world", I had to go.With high expectations, I prepared myself for the infamously long wait and wondered what could possibly make this pizza so extraordinary.  That was four years ago and I have been going back ever since.

Let me say this to you: Pizzeria Bianco is a little slice of heaven.  I love that the mozzarella and sauces are made in house daily and the toppings are hand picked by the owner.  I really love that it is Chris Bianco himself making each pizza and chatting with you if you want to watch. Most of all, I love that this may be the one place left in America where you are encouraged to slow down and savor the whole experience.  There are only a handful of tables and the wait is never less than two hours. But when the always gracious staff thanks you for your patience, I want to thank them for reminding me that dining should always be a celebration of good company, whole food, and time together.  It's a truly perfect meal and in two days I'm taking my (nearly) perfect husband out on a date.  Go as soon as you can. 

The best pizza in the world !  www.pizzeriabianco.com  Food Glorious Food

The Cookie Monster

I'm always on the look out for fabulous new ideas for thank you gifts.  I find that flowers are often unreliable, books don't have the (!) factor, and the mark up on wine is not easy to swallow.  In the end, I opt for food.  Read: chocolate. 

A savvy friend recommended this adorable cookie company that delivers to die for goodies with a very personal touch.  The packaging is nearly perfect and sure to delight any recipient.  Try the oatmeal raisin or the original recipe....C is for cookie.  That's good enough for me.

Image courtesy of  www.thatssweet.com.  Food Glorious Food!