Ann Lemons Pollack
-
This Week’s Wines December 17, 2006
Sonoma County, which stretches from the Mayacamas Mountains to the Pacific Ocean, always has seemed to me to be as close to Eden as any place I’ve visited. Besides the scenery, surf and sun, the county is an amazing agricultural site. I’ve always said that if you stuck a fishing pole into the Sonoma earth,
-
Franco
Yes, it probably was too soon. We’ve always preferred to give restaurants some time to settle into a routine before we review them. But once in a while, rules are made to be broken and about three weeks after it opened, we visited Franco. Just across the street from the north side of Soulard Market,
-
Pomme
Pomme, in its Clayton storefront, is a bistro. Not in the sense of coq au vin and pommes frites, but it’s one man’s show, a smallish menu showcasing his work, and an air of coziness in a simple interior. It’s really all about the food. Bryan Carr’s cooking carries the day. It had been a
-
Plano, TX
In our constant quest for notable breakfasts, whether at home or on the road, we proudly introduce you to Aparicio’s in Plano, Tex. Plano is one of those sprawling suburbs of Dallas that absolutely teems with restaurants, but a good breakfast is as hard to come by there as it is almost anywhere else in
-
This Week’s Wine November 23, 2006
Last week, I started this wine column with a reference to red wines, to rich and hearty red wines. And then I realized that Thanksgiving was only a week away, and I shifted gears. And to the surprise of no one who knows me well, I never got unshifted and back to my original topic.
-
An Alternate Stuffing
The stuffing tradition in most families seems to be that one either loves or loathes the particular recipe and searches (usually in vain) for a replacement. My family dressing has evolved over the years, but I love it more than any other part of the turkey dinner menu. It’s a very wet oyster and onion
-
This Week’s Wine November 14, 2006
As the weather turns chilly, with brisk winds and early nightfall, the fan of red wines grows happy. We’re in a time of year when there is a surfeit of product, and when stews and roasts, and hearty soups, are favored fare. And then there’s Thanksgiving, only 10 days away, when there are plenty of
-
Tweaking The Pumpkin Pie
Thanksgiving is a big deal in the Pollack family, and it was that way long before I arrived in it. My dear late mother-in-law followed her family’s tradition; as Russian emigres, I’m sure they were particularly thankful that America had been so good to them. It’s often described as a very American holiday. It’s not
-
Barcelona: Beginnings
Barcelona? Why go to Barcelona? We first visited it a few years back, receiving a good introduction to its architecture – there’s certainly much more than the fascinating, fanciful work of Antonio Gaudi’s — but almost none to its food. The brief tastes we had, though, were enough to lure us back. For an eight-night
-
Tomato Sauce
Autumn arrived very abruptly this year. The end of August heralded the end of peaches and almost all the tomatoes, it seems. I have too many years of remembering my mother and grandmother angrily canning tomatoes in a steamy kitchen to get nostalgic about putting tomatoes up. However, that urge to put food by may