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What's the most reliably good cooking magazine?
Wall Street Journal's Weekend edition has had some useful recipe columns lately - Ruth Gray, Anita Lo, a compendium of meat recipes for the slow cooker - I wish they would bring Raymond Sokolov back.
Otherwise, the Art of Eating is fairly reliable, and even being published quarterly, they manage to scoop everyone else.
The glossy food mags, even Saveur, haven't been that interesting to me for years because I find so much of their information kind of old, predictable and quotidian.
Sandra Lee in the March issue of Vogue. Kill me now!
As Jfitz says, Sandra Lee is the girlfriend of governor of New York, and Vogue likes featuring the consorts of the various alpha guys around town. Just understand that it's one of those things that given their audience and who they look up to, want to push.
Just like their constant assertions that a certain politician's wife is the most beautifully dressed and the most beautiful woman since Audrey Hepburn, Jackie O, Grace Kelly, you name it. If they keep saying it, it must be true, how can it not.
Brunch before the ballet at Lincoln Center
Life is too short to find new answers to the eternal questions of where to eat near Lincoln Center . Just pick Bar Boulud.
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About Ortolan
Location: New York City
About:
Favorite foods: blanquette de veau, lemon tarts, ossobucco, calf's liver, sweetbreads, roast chicken, soft boiled eggs, suckling pig, crabs, bufalo mozzarella, chaource, pizza, gelato, montblancs, kare-kare, fried chicken, sardines.
Last bite on earth: a little pata negra ham, some foie, gorgonzola cheese, fried artichockes, cheesecake. Chateau beychevelle and Chateau d'yquem. Double espresso.

I've see them at the Upper East Side Citarella fairly regularly. You still have to remove and dispose of the organs you won't eat, but if you're going to make Coquilles St. Jacques, you gotta have the coral and the shell.