Challenging Elements

When Roma Melrose was a girl in India, peaches were shipped up from Kashmir to Delhi where she grew up. They were small and sweet. They’d come wrapped in colorful tissue-like paper. Decades have passed since her days of eating…

Magazine

Challenging Elements: Pumpkin Seeds

October 17, 2011 Like 0 Brandy Simmons

When a time mishap put 503 International Cafe on its toes, general manager Ado Salguero didn’t miss a beat—he snatched a little flavor from his Salvadoran roots and used pumpkin seeds as readily as salt.

Magazine

Cheers, Beers and Moules-Frites

June 15, 2011 Like 2 Lacy Boggs

My husband’s coworkers wanted to take him out for a “manly” baby shower/happy hour and asked him to pick the venue.

Magazine

Challenging Elements: Mead

May 20, 2011 Like 0 Brandy Simmons

Happy Noodle’s Executive Chef Sam Proia taught us this month that the mantra “save bees, drink mead” extends even to brining scallops in the age-old booze.

Magazine

Challenging Elements: Leeks

April 15, 2011 Like 0 Lacy Boggs

Owner David Fan told us Mok would have preferred to use Chinese leeks for their stronger flavor, but they aren’t in season; and chef Kiwai lamented that American leeks don’t have the same power or depth of flavor French leeks…