
Grant Achatz has made the use of pure scents - complementing the taste of food with items used for their smells alone - a hallmark of his inventive cuisine. "This year, for instance, rosemary branches began appearing on Alinea’s tables as centerpieces, only to become aromatics when, midway through the meal, they were placed into holes in the restaurant’s specially designed terra-cotta serving pieces, which were heated to 400 degrees." When I ate there last spring, I was served black cod on a pillow that released the scent of orange as it deflated. It was spectacular.
Megnut is a site about food written by Meg Hourihan. She lives in NYC. More...
Summer drinks should be like summer evenings: long, light and cool. Guest writer A.D. introduces some less common ones to enliven our senses during these wonderful long hot days.
Food traditions bind my family; I'm reminded of that every year when I drive to north-central Massachusetts to pick strawberries with my grandparents.
My mother swears by frozen fish. I was unconvinced, and decided to put her statements to the test: could flash-frozen fish taste as good as fresh local fish from the Greenmarket or even fresh fish from a local supermarket?
I was also writing about:
Honey, of course, he loved especially, slathered on bread and butter
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