Alibi V.17 No.47 • Nov 20-26, 2008 
Michelangelo perfects the art of pasta sauce.

Food Lover's Gift Guide

Buon Appetito!

Michelangelo's fresh pasta renaissance

I'm starting to notice a pattern: If it's interesting or good, and it’s in New Mexico, it's usually at the end of a dirt road. Whether it's people living on the fringe of society, stunning vineyards or, in this case, fresh pasta, I find myself turning off the pavement to bounce along dusty alleys in search of what's hidden from beaten-path travelers.

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Bite

Some Have Traditions, Others Have Tradiziones

My friend Lisa likes to talk about her Italian family's Christmas tradition. Every year her parents prepare a dish called bagna cauda, a hot dip made from olive oil, butter, garlic and anchovies. The dip is served like a fondue with accompanying vegetables such as cauliflower and peppers, and occasionally meats.

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EVENT HORIZON ()

Quel génie!

Wine and French Night

Casual French study, wine, cheese, culture, song and conversation with Maryse Lapierre.
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