Subject:

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

    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

    Babel-Licious

    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

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