Briny Romance

Recently Served

• Mon. 10 May '10

  Sean Brock's new restaurant is rooted in history

  Chef Sean Brock loves local farms so much that he has his favorite vegetables... more

• Wed. 28 Apr '10

  Watch what you eat on The Perennial Plate

  A typical food-obsessed New Yorker might opt for a birthday barbecue at Pies 'n'... more

• Wed. 21 Apr '10

  Pastries you'll stalk the FedEx guy for

  When pastry chef Romina Rasmussen first set up her bakery, Les Madeleines, in... more

• Thu. 15 Apr '10

  A decorated writer looks inward

  Within the genre of food writing, there's an occupational hazard of getting... more

• Wed. 24 Mar '10

  A design guru's guide to sustainable tableware

  Paul Donald, the founder of the green-minded design website Branch, says his... more

• Tue. 23 Mar '10

  Why a tiny Vermont town is the key to food salvation

  There has been plenty of proselytizing and politicking over how we should reform... more

• Thu. 18 Feb '10

  Kacie Loparto sells seaweed from the seashore

  Mention the word "farmer" and images of misty crops and a field of tilled soil... more

• Wed. 27 Jan '10

  Throwback cocktail staples for the modern mixologist

  Small Hand Foods' Jennifer Colliau is an invaluable resource for the most... more

• Tue. 05 Jan '10

  A top wine importer sings the blues

  You can add "singer-songwriter" to Kermit Lynch's already impressive resume, now... more

• Mon. 28 Dec '09

  Superheroes who makes house calls--with pizza in tow

  While pizzerias in many cities have experimented with crafty to-go methods,... more

• Wed. 23 Dec '09

  Bob McClure preserves a family recipe

  Bob McClure has been perfecting the art of pickling since the tender age of... more

• Fri. 04 Dec '09

  A D.C. chef is seafood's staunchest advocate

  We've heard the name Barton Seaver tossed around in connection with his... more

• Mon. 16 Nov '09

  Red Truck Bakery is worth a detour

  For years, Brian Noyes dealt in fonts and pixels as the art director of high-end... more

• Tue. 27 Oct '09

  La Farm Bakery turns ten

  When you break bread with Lionel Vatinet, you don't just grab a slice and eat... more

• Tue. 27 Oct '09

  Mark your calendar for a concentration of culinary talent

  Food events are a dime a dozen, and it's no easy task discerning which ones are... more

• Thu. 22 Oct '09

  Jamie Oliver: Teach a man to (cook) fish

  Most TV chefs have failed--miserably--when it comes to using their celebrity... more

• Tue. 20 Oct '09

  Send a better get-well basket

  At this point in the season, we all know someone who's down with a cold or the... more

• Fri. 16 Oct '09

  Try these classic delis--before they disappear

  For the past two years, Canadian journalist David Sax has been blogging about... more

• Wed. 07 Oct '09

  Handmade salt from California's freshest waters

  Not all love stories involve salt. And not all salt stories involve love. But... more

• Fri. 02 Oct '09

  New traceable teas from a master blender

  After creating (and selling) two of the world's biggest tea brands--Stash Tea... more

• Fri. 18 Sep '09

  Meet Columbus, Ohio's burgeoning bar and restaurant mogul

  Columbus, Ohio, may be a hotbed of college-football fanaticism, but thanks to... more

• Mon. 17 Aug '09

  Timothy Childs stops at nothing for better chocolate

  Meet Timothy Childs, equal parts candy man and mad scientist. His four-year-old... more

• Tue. 28 Jul '09

  A vintage bar-book collector reprints the classics

  In this classic-cocktail renaissance, it's only fair that we honor those early... more

• Fri. 10 Jul '09

  Zingerman's deli does Bacon 101

  Everybody knows bacon, but not everyone knows great bacon. Ari Weinzweig,... more

• Wed. 01 Jul '09

  A homemade ketchup that bests store-bought brands

  When Maria Hines (pictured) couldn't find a reliable organic ketchup to serve at... more

• Mon. 18 May '09

  Jose Garces brings an atlas's worth of cuisines to Philadelphia

  What do China, France, Mexico, Peru, Spain and the U.K. have in common? Answer:... more

• Mon. 11 May '09

  Naomi Pomeroy's got a soft spot for chicken-liver mousse

  Although chef Naomi Pomeroy's self-described "refined French grandmother... more

• Mon. 27 Apr '09

  A chef-winemaker snags his dream job

  These days, there are lots of chef-farmers and chef-butchers. But Jason Berthold... more

• Wed. 08 Apr '09

  An online pizza fanatic turns his hobby into a restaurant

  When Jeff Varasano moved from New York to Atlanta a decade ago, the hardest part... more

• Fri. 03 Apr '09

  Orangette's Molly Wizenberg goes from blog to book

  Thirty-one might seem like a young age to write a culinary autobiography, but... more

• Mon. 30 Mar '09

  Make Andrea Reusing's star condiment at home

  North Carolina's Triangle region excels at many things--basketball, medicine,... more

• Mon. 16 Mar '09

  A new book on oysters is no shell game

  Few foods offer as much ground for debate as the oyster: Some say they're good... more

• Mon. 09 Mar '09

  Daniel Humm discovers a new secret weapon

  Even the country's best chefs--like Daniel Humm of New York's Eleven Madison... more

• Mon. 02 Mar '09

  Chris Cosentino turns his nose-to-tail wisdom to seafood

  San Francisco chef Chris Cosentino is known for using every last vestige of the... more