Romance is in the eye of the beholder: One couple’s perfect date is another’s eyeroll-worthy cheese-fest. With that in mind, we offer up an eclectic Valentine’s sampling of what might be...
By PW Readers
At its essence, hot chocolate is ground cacao, mixed with various other ingredients. This is how the Aztecs, Mayans and early Europeans drank it. Modern hot chocolate is pressed cacao
By Brian Freedman
Tender duck prosciutto with red-wine-cooked pears tasted of dark spices and game. Oxtail luxuriated in a pearl-onion agrodolce dotted with roasted cloves of garlic and given a Curtis Mayfield sense of soul from Ansill’s magnificent homemade demi-glace.
By Nicole Finkbiner
I headed into my own kitchen and attempted to recreate two of my favorite dishes from the column thus far: Le Virtu’s pasta con le zucche and El Rey’s chicken enchiladas.