When Passover begins again next week, I will stage my millionth attempt to rescue some meaningful spark from its story -- this time, by exploring charoset as a glorious dish at once ancient and futuristic, traditional and infinitely adaptable.
They were making ice cream with liquid nitrogen last night at San Francisco's One Market, as the glamorous Michelin-starred San Francisco restaurant celebrated its 20th anniversary.
Everyone was wondering what would come after cupcakes in the culinary saga of low-culture-meets-high-culture and kiddie-classics-go-ironic. Sugary cereals made a run for it, but popcorn might have the edge, if San Francisco chefs get their way.
January 2010, done and not so bad. Memories of last January, and the deep freeze of the economy, are receding but it is good to remember how differen...