• Fondues and don'ts (10/24/01)
    The 1970s have been called the decade that taste forgot. And even if you're reading this by lava lamp, you have to admit there's some truth to the charge. But there was one '70s fad that was all about good taste: fondue. And like many other hallmarks of the decade, it's back in style...
  • Three-Cheese Fondue with Champaign (10/24/01)
    WHAT IT IS Though ingredients may vary, a cheese fondue typically consists of a liquid (such as wine, beer or cider), cheese and cornstarch or flour (to prevent curdling). This recipe, adapted from Bon Appetit magazine, triples the taste with three cheeses and adds elegance to what is essentially a humble dish by using the most sophisticated liquid of all--champagne...
  • Even homemade cookie snobs will go to the store for Oreos (10/3/01)
    Country-western tunes are by nature plaintive, but there's no tune more mournful to me than the one Paul David Wells sings. "I'm down to my last Oreo," it goes, "playing with the cellophane." Not even "You Done Tore Out My Heart and Stomped that Sucker Flat" is more moving...
  • There's hardly a food that pepper can't complement (9/12/01)
    The disparity between a restaurant's price and food quality," claims food critic Bryan Miller, "rises in direct proportion to the size of the pepper mill." That may be so, but the fact remains that pepper, as Plato once observed, "is small in quantity and great in virtue."...