Thai Chicken Coconut Soup (Tom Kha Gai) from Sunset MagazineI added a couple pickled whole Thai Red Chilis together with the chicken to add some kick to the dish.
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Five standouts aside, the popular white still disappoints; a taste like lemony, oaky water Read the article on WSJonline.com
Summer is the time of year where I want a chilled crisp white wine and a complex red. To get the best of both worlds, I settle for a chilled …
The New York Times Dining & Wine section is probably my favorite section in their newspaper (print and online). Check out their review on Flex Mussels online: http://events.nytimes.com/2009/06/03/dining/reviews/03rest.html
Last Friday, my buddies and I went to Pranna on Madison Avenue for Happy Hour. I tried a couple of drinks. One of them inspired me to make it at …