Cocktails and Modernity As we slouch toward fall, here's a toast: To the cocktail, the commonest canvas for culinary creativity out there. I'm not referring to nauseating luxe novelties such as the $14,700 martini served in a Tokyo restaurant (cited in Conde Nast Traveler) with a one-carat Bulgari diamond where the brined olive would be. That amuse-gauche had better be made with a very special gin, because it's a lot of money for a single carat. A 20 percent tip comes to $2940. Single mixed cocktails are older than we think. Marsden Hartley's … [Read more...]
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pete mastro on Learning To Cook: Meatloaf
hi Jeff,great article,good recipe...thanks for the plug and the kind words....actually, I enjoyed the entire website... ...Rebecca on Learning To Cook: Meatloaf
Hi Jeff - Great recipe. Reminds me of my Turkey Meatloaf post! http://reberoad.blogspot.com/2011/01/pears-carrots-and-craisins-oh-my-eat-my.html Hope we can touch base soon. Cheers!Jeff Weinstein on Learning To Cook: Meatloaf
Happy New Year, Tobi! You have a better meatloaf memory than I do...Enjoy.tobi tobias on Learning To Cook: Meatloaf
Happy new year, Jeff! Will try your meatloaf recipe in 2012. It's just about what I recall from...Jeff Weinstein on More About Old Menus
That smiley appeared and won't go away. Any hints?MWnyc on Menu Time-Travel
Tobi, I'm not quite sure exactly how one stuffs a chicken wing, but I can tell you that I've seen...