Food! Glorious Food! -- The Abbreviated Edition

[lsanderson]

Japanese Chefs Make Their Mark in Paris
By OLIVER STRAND

Jesse Tyler Ferguson Skewers Food Culture on Broadway
By LIGAYA MISHAN

An Indian Spice Mix, Sambhar Masala, for All Seasons
By KIM SEVERSON
Recipes: Sambhar Masala | Tamarind Shrimp With Coconut Milk

7½ Great Midweek Recipes

What to Cook
By SAM SIFTON

A Nearly Foolproof Method for Golden, Crunchy Chicken Breast
City Kitchen
By DAVID TANIS
Recipe: Chicken Breast Milanese With Green Olive-Celery Relish

California Grapes That Flourish in Splendid Isolation
The Pour
By ERIC ASIMOV

Comments

[don-fitch.livejournal.com]

A restaurant that charges $300+ per person? No thank you. Four or five times during my life I've paid a third that much (and it was worth it, most times), but enough to eat very well for a week or more? No, thank you very much.