DISH ’10: Chef favorites
 [ INTERVIEW ] Unlike sports or politics, gastronomy is one of the few topics about which people get passionate but not violent. While the world has seen many heated discussions concerning food, rarely has anyone ever rioted about the yummiest cut of steak, and few, if any, have been punched out in debate over the…
DISH ’10: Flambe guide
 [ RECIPES ] Several years ago, I acquired the “Time Life Picture Cookbook” — a gigantic coffee table-style book published in 1958. Aside from its cool pictures of men barbecuing in suits and ties, and children eating their lunches in kitchens with atomic symbols on the curtains, the cookbook gave me a window into a…
DISH ’10: Sandwich guide
 [ ROUND-UP ] Sometimes, when the demands of the world leave you feeling pressed and wafer thin, packed between obligations and carelessly speared by some pick with a garish plastic frill, you might reach for consolation in a comforting bowl of hot soup. Soup certainly takes in the tears, but how do we gather the…
