Tuesday, November 1, 2011
Part of the excitement of going out to a restaurant is the opportunity to sample dishes that are hard to replicate at home. Even if the dish isn't all that innovative, the restaurant should serve a good and solid version of it. It's satisfying to have a meal that tastes just right, whether it is a simple pasta entree or a 40-ingredient mole sauce.
BLOG POSTS
 | Daniel Klein: Is Lobster Fishing Overregulated? Lobster, so often seen in fancy restaurants that you forget that it was caught in a trap and sold for under $3 a pound. Or at least that's the case in Maine where arguably the world's best lobsters are caught. |
 | Menuism: Why Grass-Fed Beef Is Better for Your Health Even if you know nothing about raising pigs, doesn't common sense make you wonder how healthy the pigs are in the first place if that much antibiotic is needed? |
 | Jetsetter.com: Ruth Reichl's Favorite US Cities For Dining (PHOTOS) We tapped Gilt Taste advisor Ruth Reichl for her favorite US eating cities, and her restaurant suggestions -- both high and low -- in each. |
 | Endless Simmer: 8 Recipes Inspired by Halloween Candy Eight new recipes inspired by the endless supply of leftover halloween candy. |
 | Zagat: 11 Foods That Will Kill You Watch out for these 11 edibles that can turn from tasty to deadly in a single swallow. Perhaps they should come with a warning, much like the ones that hang on the outside of old haunted houses: Eat at your own risk. |
