(Gerry Furth-Sides) Right in time for Super Bowl Sunday and Valentine’s Day, Melissa’s hosted Shelia Doloukani in their test kitchen for a cheese board building class. A lush display works for any holiday or gift occasion right through the year and can be themed with favorite or seasonal foods for such holidays as Moth...
(Gerry Furth-Sides) “Pee wee potatoes and giant jackfruit in small portion packages run the range of what to look for in 2020. Several the trends focus on ethnic produce going more and more mainstream, and more convenient ways to eat them or to extend the season. The giant jackfruit is a surprise to anyone eating [&helli...
(Gerry Furth-Sides) Indian foods are becoming so popular many of them have gone mainstream this year. Indian breads are one of the best examples of the reason why because even the most reluctant bread eater will love them. Here are the most popular with their history and the reason why. One of the most irresistible […]...
(Gerry Furth-Sides) Second generation Michael Taix is credited with transforming the landmark continental era restaurant back to Le Frere Taix’s original French roots, and has been successful at attracting a wide-range of customers from long-time customers and business executives from 11:30 a.m. into happy hour at 5 p.m., to f...
(Gerry Furth-Sides) From the newest generation of the JOY family, for a new generation of cooks, comes a brand-new edition of America’s most enduring and trusted cookbook, the Joy of Cooking. is a true celebration of foundational recipes that have stood the test of time, and an introduction to over 600 new recipes chose...
Clement’s Caribbean Créole Shrubb is a superb blend of the finest white and aged Agricole Rhums, interlaced with macerated Créole spices and sun-bleached bitter orange peels. Its sunny aromas and flavors are themselves reminiscent of Martinique. A staple of Caribbean culture, Créole Shrubb is the “secret ingredien...
(Gerry Furth-Sides) It’s shocking to think that 60% delivery is not uncommon in todays most successful restaurants (we just wrote about the Mandarette going through this) in the rapidly changing restaurant world. On the one hand, less personal contact is already here with delivery options, and now the newest common tre...
(Gerry Furth-Sides) Who doesn’t love cheese? The fatty, satiating texture and slightly salty taste of cheese is universally satisfying whether eaten alone as a salad or topping pizza, salads, casseroles or omelettes. An extraordinary Italian company allows cheese lovers to forget the carbs and high fat these days with ...
(Gerry Furth-Sides) We recently had a dish, so unique with a “magnifique” French technique that it deserves a post of its own – along with the rest of the meal and service. The Porta Via French Cut Pork Chop Porta Via, translates into “take away” in Italian, although Peter Garland’s casual bistro...
(Gerry Furth-Sides) Mandarette Chinese Café in West Hollywood celebrates its 35th anniversary with a special menu this winter. The original goal of founder, Philip Chiang, was “offering clean, fresh, delicious traditional Chinese Cuisine with a modern twist.” Current proprietor Ken Yang’s dad was the origin...
Gerry Furth-Sides 
Barbara Hansen 
Chef-owner Alain Cohen 
Roberta Deen 
Jose Martinez 
Nivedita Basu 