Alibi V.21 No.8 • Feb 23-29, 2012 
Cookbook author and former “Daily Show” film critic Frank DeCaro knows how to handle a leading lady’s buns.

Eating In

Hollywood Helper

Make dead celebs’ dishes the life of your Oscar party

Liberace’s sticky buns. That’s Frank DeCaro’s favorite recipe in his freshly published Dead Celebrity Cookbook (HCI Books, $19.95), and the reason has nothing to do with taste—although DeCaro says the packaged crescent rolls doused in rum, butter and enough seasoning to spice a pumpkin pie are dangerously delicious. “It just kills me,” says the Sirius Radio talk show host and former “Daily Show” film critic, “but only if he’s in on the joke. If he’s not in on the joke, it’s just sad.”

Chowtown Restaurant Guide

Whether you’re more familiar with the French Riviera or the French Quarter, there are plenty of places in Albuquerque to get a taste of authentic French cuisine. Read Hosho McCreesh’s review of Le Quiche Parisienne in this issue, and check out these other restaurants in the city that will cater to your wanderlust and make you feel, if only for the evening, that you’re dining in the City of Lights. Bon appetit, mes amis.