Russell Hodges

  • Blogs

    December 8, 2009

    Top 25 Food-Related Quotes Of The Past Decade

    ​Almost a decade ago, I wrote this: "Every time this country ends up with a Bush in the White House, several things most assuredly occur: The government inflicts some regrettable incident on Japan, the nation tumbles into a recession, a presidential pet writes a book, and everyone worries about th ... More >>

  • Blogs

    March 31, 2009

    10 Questions: Our Favorite Answers Thus Far

    We began the 10 Questions series early in the new year, so it seems like a good time to pause and look back.Over the past few months, we've interviewed some interesting characters, including chefs, waiters, managers, bartenders, food critics and outright celebrities. While we never intended the 10 Q ... More >>

  • Blogs

    December 12, 2008

    Burning Question: Do Chefs "Do" Sloppy Seconds?

    Sean Avery's not the only one who has a problem with leftovers."I hated them as a kid," admits James Neel, chef at Tramontana. "I didn't want the same thing two days in a row."Wait...are we talking about the same thing? Maybe not. Fortunately, cooks in the city treat sloppy seconds with a little mor ... More >>

  • Dining

    April 7, 2005


    Some menu items seem out of place. What's going on?

  • News

    March 31, 2005

    Know the Score

    Plus: Wet and Wilder; Greener Pastures

  • Dining

    November 11, 2004
  • Dining

    January 1, 2004

    Vice Grip

    In Dallas restaurants, 2003 was all about smoke. The future may be all about hooch.

  • Dining

    December 18, 2003

    In Bloom

    Though it's named after a dog, Iris is no mutt

  • Dining

    March 15, 2001

    Suze Does

    It's all about romance

  • Dining

    May 4, 1995

    Goodbye, Old World

    Juniper sheds its French identity for something suspiciously American