Cover Feature
A BIG STEP FOR A SUSHI CHEF AND HIS WIFE / the challenge of restaurant ownership
By Larry Levine – First, a question for our male readers: you are 36 years old; you are married and have two children – a boy, Shaun, 11, and a
On the Inside
HOT OFF THE STOVE / notes, comments, observations and links about any and all things food related
By Larry Levine – October 6, 2018 – I was seated next to Antonio Varia during dinner at a wedding we attended tonight. Antonio owns Buona Tavola Ristoranti in
THE GREAT HATCH CHILI EXPLOSION / 10 years ago I never heard of them, now they are everywhere (with a
By Larry Levine – Ten years ago I had never heard of a Hatch Chili. Then, somewhere along the way, my friend Carl D’Agostino mentioned them in a telephone conversation.
SUBS, HOAGIES, GRINDERS, TORPEDOES, FOOT-LONGS / a sandwich by any other name is still a dream come true
By Larry Levine – I’ve been eating submarine sandwiches for close to three-quarters of a century, since I tasted my first one with my dad in Brooklyn, NY in the
IS IT LOX, SMOKED SALMON, OR GRAVLAX? / let’s sort out the confusion
By Larry Levine – “Larry, please go to Abie’s and get a half pound of belly lox, sliced thin.” I heard those words often when we lived in Brooklyn, NY
BUT I STILL LOVE TO EAT / a 10th anniversary celebration
Chapter One – Facing the Hangman “Nothing will focus a man’s mind so quickly as the prospect of being hanged at dawn.” – Samuel Johnson My “hanged at dawn” moment came
THIS TIME I WILL EAT HAGGIS / a tale of table and tee in the land where golf was born
By Larry Levine – This time I will eat haggis. I didn’t eat it last time I was in Scotland because of its off-putting reputation. I had long heard haggis
I DON’T WANT TO SEE YOUR BUTT CRACK / and other sartorial transgressions in an America that lost its couth
By Larry Levine – She was wearing a nice dress, dark with a muted floral print. Tasteful ear rings, hair well dressed. Totally appropriate for a Saturday night dinner at
BEST LAID PLANS / a look at fast food egg products
By Larry Sheingold What’s in an egg? Seems like a simple question. Yolk and white, right? Right. Unless the egg is part of a fast food meal. Then you’ll probably
IN A WORLD WHERE PACKAGING OVERWHELMS TRUTH / a look behind those healthy food labels
By Larry Sheingold – I generally give health enticements on processed food packaging the same credibility I do a politician who calls himself a genius. I assume both the packager
COOKING FOR A BEAUTIFUL WOMAN – it’s in the hands of the designers
What could be more appropriate than my mother, Norma Anna Solomon Levine, as the featured woman in chapter one of my forthcoming food memoir COOKING FOR A BEAUTIFUL WOMAN / THE TASTES AND TALES OF A WONDERFUL LIFE. The chapter it titled She Made the Music Start. Here she is during her days as a big band singer in the nightclubs of New York in the 1930s. The manuscript now is in the hands of the book designer and the cover designer.
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