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Matching entries from SpiceLines
Lisbon: At Doca Peixe, Fish So Fresh It Almost Swims to the Table
Just inside the front door, a waiter displays Doca Peixe's glistening catch of the day: pristine red mullet, John Dory, sea bream, golden bream, tiger prawns and more. It ‘s about two o’clock on a foggy Saturday afternoon. The...
Spain: Lunch in the Olive Groves; Melgarejo's Passion for the Picual
It doesn’t get much better than this. Columns of shaggy, silver-leaved olive trees, surging over gently undulating hills, vanishing into a valley, then re-emerging as a geometric patchwork of tiny trees receding into the distance. Towering overhead, the rugged...
Santa Fe: The Smell of Pinon, Green Chiles at the Farmers Market, Tapas at La Boca; 11 Reasons to Fall in Love Again
Hollyhocks in never-never land--part of the pervading fantasy of Santa Fe. One writer has described New Mexico's adobe capital as "Tahiti in the desert." Yes, yes. I know. Too many concho-belt-clad tourists, too much bad Western art, too few...
At Podvorye, Dreams of a Russian Summer: Peonies, Chilled Vodka and Beef with Spicy Sour Cream
At Podvorye, a country restaurant favored by Vladimir Putin, peonies and zinnias were blooming in profusion in the summer garden. “Marina came in a red motorcar of an early ‘runabout’ type, operated by the butler very warily as if...
Recipe for a Spicy Christmas: A Wasabi Grater, Saffron and in Paris, A Bollywood Cooking Class
Dear Santa Claus, I've been a good girl this year, so I'm making my list. My wants are not exactly modest, but then, it's Christmas! If you can work your magic, I'd really love to get... ……my long lost...
Recipe: Dan Field's Pickled Green Cherry Tomatoes--and a Martini to Celebrate the Garden's Waning Days
A vodka martini is garnished with pickled cherry tomatoes, plucked green from the garden at summer's end. It’s the tail of August and though we can look forward to a few more weeks of lusciously ripe tomatoes, the end...
Grazing: Five Hours at New York's Fancy Food Show (Part 2)
12:02: Back at Rick’s Picks, two buxom, silver-haired buyers nibble Bee’n’ Beez “turbocharged” bread and butter pickles. One woman eyes Rick sternly and in a deep Southern accent says: “Where we’re from we wouldn’t call these bread and butter pickles…”...
Grazing: Five Hours at New York's Fancy Food Show (Part 1)
It’s 9:25 A.M. on July 9 and I’m pulling up in a cab in front of the Javits Center on New York’s West Side, just blocks from Manganaro’s, home of the six-food Heroboy sandwich. I’m headed inside to discover what’s...
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