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Sunday, October 23, 2011

New York’s Telepan Restaurant—Still Fabulous!

Interior views - Telepan Restaurant

 When I’m in New York I get so caught up trying the newest restaurants that I often forget about places that have provided me with memorable meals in the past. Last weekend in the Big Apple for a short visit, I couldn’t wait to meet a friend for lunch at a hot new Soho spot, but for dinner I opted for Telepan, a restaurant that had pleased me on several earlier visits with its inventive and delectable fare.

Chef Bill Telepan
 The first time I dined at Telepan (named after Bill Telepan, the talented chef and owner) was in 2006. I still remember the meal: the waiter arriving with a basket of warm breads, a velvety butternut squash soup sprinkled with parsley and walnuts, beautifully cooked quail in a dried fruit sauce, and a superb quince granità layered with whipped cream, almonds, and prosecco. All the food was prepared with excellent ingredients and served in an unpretentious setting. I made one more visit after that one, but did not return for a few years.

Sunday, October 16, 2011

A Fall Dinner That’s Quick, Easy, and Impressive

Okay, so your schedule is overbooked; you’re hard pressed to find an extra minute of spare time, but you really would like to have a few people over for dinner. Well, here’s a main course along with a few suggestions for sides that will let you pull off an evening without stress!

Try the following recipe for Fennel-Scented Pork Tenderloins with Roasted Vegetables. With just a little bit of effort you’ll end up with fork-tender roasts napped with a luscious pan sauce and a colorful accompaniment of carrots and fennel. The secret to this dish lies in ...

Sunday, October 9, 2011

Southern Cooking gets a Latino Twist

I got to know Sandra Gutierrez several years ago when she arrived to give a cooking class at Different Drummer’s Kitchen in Northampton, Massachusetts, where I oversee the cooking school. Warm, outgoing, and passionate about food, she made a fine impression on our students as she showed them how to prepare a tempting menu of Latin American favorites. At the time she mentioned she was working on her first book—a collection of recipes that reflected both her Southern (she has lived in North Carolina for many years) and Latin roots (she was brought up in Guatemala). 

Fast forward to a few weeks ago when a copy of The New Southern-Latino Table arrived at my door. A Southerner myself, I recognized many recipes from my childhood, often with spicy accents, and was tempted by others with definite Latino origins. But, what really intrigued me was the way Sandra had seamlessly combined these two popular cuisines. Chili Cheese Biscuits with Avocado Butter, Collard Green Tamales, and Chili-Chocolate Brownies are among the scrumptious samplings.