Have you been to Epicurious? If the answer is yes, pat yourself on the back, bask a moment in righteous glory and move along to “The Dish”. If the answer is, “What the hell is Epicurious, and will I need any vaccinations?” then it's about time you came out of the dark ages, my friend. Epicurious.com is a miraculous website run by the folks who publish Gourmet and Bon Appétit. It's an indispensable tool and I can't imagine living without it, but judging by the number of people who still ask me what to do with turnips, it's still not bookmarked on everyone's toolbar. Click on the search box and type in the ingredient that's loitering menacingly at the bottom of your fridge. Whether it's sorrel, goat cheese or beets, Epicurious will give you a long list of ideas for what to do with it. (In fact, type in all three and you'll find a fabulous-looking recipe for sorrel-wrapped goat cheese and beet stacks.) Next time you're standing there in the produce aisle, staring at the enoke mushrooms and thinking, “Hmm...” just throw them in the cart. Go home, tap tap tap and your guests are remarking on the genius of your wild mushroom and arugula crostini, or the delightful tang of your Thai shrimp curry. “I never knew what to do with those weird little mushrooms,” the guests will say. “Oh! There are tons of things you can do with them!”
It's called California Witches, but the only biddy on a broomstick here is the picture of a witch on the logo. Owner Jenny Marcus is the Korean-born chef at this month-old restaurant at 7202 Menaul NE. Marcus learned her trade in Korea before moving to California eight years ago. She decided to name her place in homage to a Korean restaurant she had admired, one that served sandwiches, and called them witches for short.
"You think what you do is so nice?" asks Mimi Sheraton's mother in the first chapter of Sheraton's memoir, Eating My Words: An Appetite for Life (Morrow, hardcover, $23.95). "A man invests a lot of money and a builds a beautiful restaurant and has a family to support. He has customers and everything is fine, until one day, in walks Big Mouth."
Barbecue is never an easy topic of discussion. Regional variations in the sauce ingredients or the cooking method, the type of wood used in the smoking, and even the style of the side dishes can cause a major food fight. Most comfort foods, especially barbecue, have roots that go deep into our family trees. We like it our way and that becomes the right way. I'll admit I'm very attached to my own homemade barbecue sauce and when it comes to potato salad, my mother's hallowed recipe sets the standard. So, I'm pleased to report that Albuquerque is graced with a new barbecue restaurant that serves sauce and potato salad that both pass muster, at least with me.