cuisine

Cut the stalks off the fennel bulb. Remove about 1/4 cup of the fronds from the stalks, chop the fronds, and reserve. Cut the fennel in quarters lengthwise and trim away most of the core, leaving just enough intact to keep the layers together.  

Slice the truffle very thinly using a mandoline or a very sharp, thin-bladed knife and a steady hand. Put the slices in a small bowl, add the Madeira, and let soak briefly to moisten the truffles (making it easier to slide them under the chicken skin and giving them some Madeira flavor). Strain the truffle in a fine-mesh strainer set over a small bowl.  

In elementary school, every day, except for chili day, my red "101 Dalmations" lunchbox contained a sandwich. In college, I ate peanut butter and banana sandwiches, with honey, for breakfast, lunch and maybe even dinner. Now, turkey with Swiss cheese and tomatoes on whole wheat is perfection.  

Judging by the line outside Carlo's City Hall Bake Shop in northern New Jersey – from the front door to the corner, then east toward the Hudson River – you'd think the Boss was inside. Given all the flashing cameras, the outstretched hands gripping autograph books and the squeals of excitement, you'd be right. But don't be mistaken: Valastro, the Italian-American baker, cake decorator and cable-TV star who plays with fondant and modeling chocolate, not a guitar and a backup band.  

I just passed my five-year anniversary as restaurant critic at The Journal Gazette and wanted to look back on what has easily been my most rewarding and challenging experience as a journalist. I have had the privilege of visiting many fantastic restaurants, have met hundreds of wonderful people working at those restaurants and have corresponded with hundreds more who are avid restaurant-goers and fans of Dining Out. I can only hope the next five years are just as good. So, what would my fantasy team  

The students raised the money through a variety of events, including coin collections, a dance and a two-mile fun run that Mastic said took place in the cold and snow. "One of the high schools played a really annoying song on the announcements every day and collected money to get it to stop," he said. The number of students who took part in Saturday's event moved mastic.  

Why Frapas as opposed to Tapas? Jenatton thinks that some of the Spanish tapas is very ordinary, like omelettes and marinated mushrooms. He wants to kick it up a notch, by finding locally produced, very fresh ingredients and then creating unique combinations on small plates.  

Organized by region, north to south, and written with her daughter, PBS cooking star and restaurateur Bastianich's sixth book features a must-try dish on virtually every well-designed page. Photos highlight the countryside the dishes come from — as well as the food itself. Chapter introductions offer food-themed tours and recipes focus on local specialties, from starters, through first and second courses and dessert; some classic, some unfamiliar.  

Each year, the New Hampshire maple industry produces close to 90,000 gallons of maple syrup. Wilson's Farm and Sugar House in Brentwood contributes a small fraction to that harvest, but owner Gordon Wilson says his family-run business has plans to grow and build on its sweet success. Maple sugaring runs from mid-February to mid-April across the state.

I was surprised how many people have shown up. Two years ago we had 130 visitors at our open house   -Gordon Wilson