Its place in history is well-documented, but now the honey-flavored libation is making a comeback.
Napoleon bruschetta promises to be a big hit at holiday parties.
Reva Bell answers the call as executive chef at Joe’s Produce and Gourmet Market.
French and Vietnamese cuisines blend seamlessly at Dearborn’s cosmopolitan but serene Annam.
Dinner rituals and classic recipes feed cultural connections during the festive season.
Pan-Seared Filet of Beef with Florida Grouper. Chimichurri, heirloom baby tomatoes, Moroccan-spiced sauce.
Greek Trio. Combination of traditional spanakoteropeta (spinach-cheese pie), pastitsio, and moussaka — thinly sliced and layered eggplant, topped with béchamel.
Hawaiian Ahi Tuna. Sesame and nori-encrusted sashimi-grade tuna presented over udon noodle stir-fry with papaya salad.
Pumpkin and Chicken in Phoenix Nest. Chunks of pumpkin and chicken breast stir-fried with red peppers, onion, and brown garlic sauce in a Phoenix nest.
Bistecca di Lombo di Vitello. Marinated and aged prime veal rib chop, served with house potatoes and Andiamo zip sauce.
Veal Chop Alla Sammarinese. Center-cut provini veal chop lightly floured with herb bread crumb crust, sautéed in extra virgin olive oil, and served with radicchio tossed in white truffle oil
This year, the hottest gifts are decidedly practical, yet far from dull.
Sashimi Wrap. With ponzu dipping sauce.
Pan-Roasted Shrimp with Lobster Sauce. Crisp potato-truffle chips, potato purée, and frizzled leeks.
The enduring appeal of eggs and bacon is prompting more metro Detroit restaurants to add morning service to their menus.
These metro Detroit pastry chefs take the cake when it comes to creating confections that serve as memorable finales.
Grilled ostrich, spaetzle, arugula salad, and blueberry reduction.
Guided by Rina Tonon, owner of Café Cortina, we take a culinary excursion through the Italian section in Windsor.
Philly’s White Dog Café has a collar on fresh food.
Whitefish and ratatouille make a delicious duo at Old Stone Bar & Grill.