The best part is the crust--perfect, with slightly flaky texture and buttery taste. The various insides are great, but the cardamom ones have an unusual hint, sweet but "clear" and almost refreshing.
The author eats at Philadelphia's Vetri, which has been called the best Italian place in the country.
It's not just apples that are in season now. The author surveys a range of varieties--and picks a favorite.
With fall fruit at its peak, the author offers recipes for pie and a crisp and shows how to make them your own.
In addition to apple pie I really like to make apple crisp. It's a lot easier and in my view just as tasty, although typically there are fewer "oohs" and "ahhs" at the meal when you bring it out.
Minetta Tavern is so popular, diners make reservations two months in advance. Why it's not worth the wait.
Farmer's markets are bursting with the fruit this season. The author and friends taste a range of varieties, from Jonagold to Honeycrisp.
The author is chastised for ordering dessert at an organic restaurant, on the grounds that it's unhealthy.
Currants once couldn't be cultivated in parts of the U.S. A risotto makes the author realize what he was missing.
Just two things wrong with black-tie dinners: the food and the clothes. But there's always the company.
The author reviews the newest addition to chef Charlie Trotter's menu: non-alcoholic cocktails.
The author wonders if he crossed a line when he blogged about eating dinner with a celebrity friend and considers what experiences--if any--authors should refrain from writing about. Is anything ever "off the record" in the Internet age?
When a favorite restaurant falls short on expectations, it can be extremely disappointing. CityZen was once the best restaurant in Washington, D.C. How did it lose its mojo? A loyal fan gives Eric Ziebold's spot another shot.
Feeling sated was a rarity for most people in human history. So why not feel grateful that you can eat for the pleasure of taste? Take a moment to give thanks for your meal--you'll enhance the food and the communal experience.
Tea is hot these days. But it's more than a political prop. Yunnan leaves in China are intense, but with delicate, smoky flavors. And they inspire the author to look for tea that's just as good here.
Take Founding Farmers, a hip locavore spot in D.C., for example. The eco-friendly ethos is great; the food is not. Can't we get a great restaurant that pleases both LEED and Michelin?
The North African sausage of ground beef and lamb is hot right now, popping up on menus -- it might even be this year's passion fruit. But which culinary capital does it better, New York or Washington? In a by-no-means scientific taste-test, the two cities duke it out.
Who, you might ask, had the brilliant idea of opening a food store and restaurant dedicated to selling salumi on the Upper West Side of New York in the midst of the second worst recession in a century? The Ambassador of Italian cuisine and a top Hollywood designer.
Helping a friend cope with family illness, the sophisticated comfort food at Braeburn, in New York's West Village, is just what the doctor ordered. The amazing therapeutic power of a good dining experience is not to be underestimated.
Can you imagine dining with Larry David? It's a lot like watching his show -- sometimes hilarious, sometimes meshugenah, always full of surprises. At DC's Blue Duck Tavern, his demands about red meat and cream sauce alone had the waiters reeling.