The new Milagro Centre Fish Face, which opened this summer, has a full kitchen and thus expands beyond the original’s sharp focus on poke – the Hawaiian raw-fish dish that’s currently having a moment – to offer hot dishes.
"Welcome leaf peepers," announced the sign in front of a New Hampshire restaurant we visited. That's what the locals call those of us who travel to New England to see the amazing array of fall colors this time of year.
Spicy turkey sausage plays well with kale for this easy pasta dinner. Look for young or baby kale if possible, for a sweeter kale flavor. If it's not available, use any type of kale and be sure to chop it well.
Beef stir-fried and flavored with oyster sauce is a typical Chinese dish. It takes a few minutes to prepare the ingredients, but only five minutes to stir-fry them. Oyster sauce is a tasty condiment to have on hand. Use it to flavor meat, vegetables and other stir-fry dishes.
When I tell people I grew up in a family of pie bakers, it's easy to imagine I'm bragging. My mother's pies are legendary – rich, velvety custard fillings or mounded fruit pies, each cradled in an ornately decorated crust, golden and with the most delicate layers. And don't get me started on my grandmother; in her day, she was known as the "Pie Baker of Villa Park," a small suburb west of Chicago.
The folks at Urban Chestnut Brewing Co., no longer content with making relatively fancy beers, have entered the market with a plain, old-fashioned American lager. Urban Underdog (of course it has a dog-related name) is a fine example of what is still this country's favorite type of beer; it is heartier and more flavorful than most (the malted corn particularly stands out), with a crisp finish.
When I hear "Long Island," the first thing that springs to mind is "suburbs," and that is a big part of the place's identity. But the skinny land mass that is literally a long island jutting out into the Atlantic Ocean also provides terra firma for Brooklyn and Queens. Beyond those two urban enclaves, moving east, city turns to suburb, suburb turns to nature, and vineyards begin to emerge.
When a dish has plenty of richness of its own, such as this pasta with olives and Gorgonzola, take care to pick a wine without too much richness – such as this novel white from Italy, a rare red from Greece and a classic red from Italy. All of them will stand up to the dish without pushing the flavors over the top.
Pluck a zucchini from a vine in the backyard then transform it to a plateful of fritters for supper, and the chin tilts a bit with pride. Pop the vacuum seal of plum tomatoes jarred in September then use them as a base for red sauce in January, and the chest puffs.
Fresh peppers, hot and spicy, sweet and crunchy, are the ultimate quick change artists. I roast poblanos and jalapenos for Mexican-style rajas, puree red and orange bells into soups and sauces, dice green bells and Anaheims for omelets and gingerly tuck habaneros into salsa.