A Server Is Not a Servant

I have empathy for the experienced server being interviewed in this Washington Post article; she has some excellent points about “entitled” customers…


Gourmet to Go


Summer fun includes picnics and park walks—here are some good ways to upgrade your New York City snacks. Epicerie Boulud, Daniel Boulud’s mini-market, has two locations: one on the Upper East Side (which has one of the best coffee bars in the city) and one in the food hall at The Plaza. You can pick up a hot steak panini or a cold jambon beurre with handmade potato chips and chocolate bars. The epicerie also has French pastries and macarons. And, of course, Payard and Laduree have a few shops around town, among them ones near Central Park…

Batard NYC

…as in the Burgundy appellation Batard-Montrachet (the same space was home to the restaurants Corton and Montrachet before). The wine list includes a nice selection from Bourgogne. Located in TriBeCa, the restaurant is lively and loud, and the dishes by Markus Glocker are spot on. It was the winner of the James Beard Foundation’s best … Continue reading

Per Se

Per Se is inherently Thomas Keller; we were served some classics we had had at The French Laundry (see my post “The French Laundry”), such as the smoked salmon cone and oysters with “pearls.”  iPad wine list and sesame seed cone with smoked salmon and creme fraiche Oysters and “pearls” Veal heart and pain perdu … Continue reading


Eric Asimov assists you with which summer wines under twenty dollars to imbibe:


Gin Up

Enliven your spirits with this article from The Wall Street Journal:


Quench Your Thirst 

Will Lyons shares some summer wines:


Salad Days


As we approach the summer solstice (aka first day of summer), and Father’s Day this year, spend some time outdoors—on a picnic, a barbecue, or a fishing trip! Pack a few salads (and not just green ones) to keep you cool and hydrated in a full day of sun… Let your inner child take over and create some playful combinations. Here are a few to get you started:

  • cantaloupe, tomato, prosciutto, basil, and salt and pepper 
  • watermelon, cucumber, feta, mint, and salt
  • chopped sugar snap peas with sliced scallions and crispy bacon and a vinaigrette
  • peaches and apricots with goat cheese and tarragon and a vinaigrette (and maybe a drizzle of honey?)

Truc (Tip): See my post “A Simple Vinaigrette” for variations on dressings, and “Salade de Couscous,” “Summertime, and the Livin’ Is Caprese,” and “Au Plein Air” for other salad ideas.

Magnolia Grandmother

Southern belle…


Roasted Tomatoes


What could be easier than roasting tomatoes? Roasting them whole, Provencal style…

This recipe is paraphrased from Patricia Wells’ Bistro Cooking: Preheat your oven to 400, and core and halve ripe tomatoes. Fit them snugly into a casserole, cut side up. Season with salt and pepper, sprinkle with crushed or sliced garlic to taste, top with bread crumbs and parsley (more than you think), and drizzle liberally with olive oil. Roast for an hour until brown and bubbly, and serve with anything from fish to lamb (and plenty of bread).


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