Russell Hodges

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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
May 4, 1995
Goodbye, Old World
Juniper sheds its French identity for something suspiciously American
News
March 31, 2005
Know the Score
Plus: Wet and Wilder; Greener Pastures
Dining
April 7, 2005
Babel-Licious
Some menu items seem out of place. What's going on?
Dining
November 11, 2004
Burning Question
Some menu items seem out of place. What's going on?
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
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 >>

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