Food & Drink
Gatsby's sparkling finish: Moet Imperial cocktail has a bright future
In the love triangle that is "The Great Gatsby," Champagne is like the hypotenuse, a thread that runs long and strong opposite the namesake star of the new movie. Bottles upon bottles of Moet & Chandon are swilled and spilled at the movie's Jazz Age soirees from Long Island to Manhattan.
Food & Drink
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FOOD & DRINK
Ada Boni: A guiding hand for young brides
Ada Boni's cookbook "Il Talismano della Felicita" is considered to be the Italian "Joy of Cooking."
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FOOD & DRINK
Faux pho � to a tea
Pho (say: fuh), that mesmerizing Vietnamese beef soup, takes time. Even Nancie McDermott's superb recipe in her "Quick & Easy Vietnamese" (Chronicle) - itself an express version - requires first making a broth with a pound of round steak.
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FOOD & DRINK
Cook's Corner: Savory sauce distinguishes German stuffed cabbage
Q: I hope you can track down a favorite recipe I lost for meat-stuffed cabbage leaves called kohlruladen. I haven't had any luck finding it online.
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FOOD & DRINK
Wine of the Week: 2008 Tenuta di Trinoro Rosso Toscano 'Le Cupole'
Wine of the Week: 2008 Tenuta di Trinoro Rosso Toscano "Le Cupole"
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FOOD & DRINK
Recipe Finder: Chocolate Chip Coffee Cake
Steve Frazer from Reisterstown was looking for the recipe for the chocolate chip cake that used to be sold at Miller's Delicatessen in Northwest Baltimore in the 1970s. He remembers that it was a very dense cake and most likely made with sour cream with an abundance of tiny chocolate chips and a...
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FOOD & DRINK
The Edgy Veggie: Go hands-on with kale
In this tough world of ours, try a little tenderness. Try kale. It's the leafy green everyone's talking about but no one seems to eat. Often dismissed as fibrous and bitter, kale turns supple and sweet with a little hands-on participation.
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FOOD & DRINK
What's for dinner? Real Banana Pudding
Where can they do up Sunday dinner better than in the South?
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FOOD & DRINK
Time for a saucy comeback
When I came of restaurant-cooking age in the late 1980s, "sauce" had started to become a dirty word. In restaurant reviews, the word was often associated with the adjective "heavy" and the noun "to mask." A typical sentence would go like this: "The chef uses heavy sauces to mask inferior ingredients...
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FOOD & DRINK
Entrepreneur bakes up Starbucks' sweet pastry plan
Savvy as Starbucks is about coffee, it has not had much luck with food.
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FOOD & DRINK
Ask a cook: Cleaning mushrooms
Q: In a recent question on cutting lettuce, you mentioned that we don't have to wipe mushrooms one by one. Could you elaborate? I thought we weren't supposed to put mushrooms in water.
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