"To cooks of our grandmothers' generation, who had never heard of aluminum cookware, cast-iron pans were indispensable. Both of our maternal grandmothers called theirs Griswolds. We assumed this was a quaint term of affection, discovering only recently that it was the name of the manufacturer."
"Watermelon is a very democratic fruit: large enough to feed a crowd, sweet enough to please children and low enough in calories to appeal to weight-conscious adults."
"Spice rubs are to classic French sauces what street performers are to opera stars: exotic, a little wild, and prone to improvisation. They provide intense culinary excitement without requiring hours of labor."
"A cookbook called 'Salsa' by Reed Hearon, a former chef at Coyote Cafe in Santa Fe, N.M., and now the chef at Lulu in San Francisco, was just published by Chronicle Books ($12.95). Another called 'Salsa,' by P. J. Birosik, the food editor of The Sedona (Ariz.) Red Rock News, will be released by Collier Books ($13) next month. 'Salsas, Sambals, Chutneys and Chow-Chows,' by Chris Schlesinger and John Willoughby (Morrow, $20), is just out."
"I traded places and swapped perspectives, a critic joining the criticized, to get a taste of what servers go through and what we put them through, of how they see and survive us. My ally was Chris Schlesinger, a well-known cook and author who owns the East Coast Grill, in Cambridge, Mass... So that my presence in the restaurant wouldn't become public knowledge, he introduced me to his staff as a freelance writer named Gavin doing a behind-the-scenes article to be placed in a major publication."
East Coast Grill & Raw Bar 