How much heat did I, a native New Yorker and food critic for the hometown Daily News, take for insisting that the pastrami at the LA delicatessen Langer's was superior to anything in New York? Â My sanity, as much as my judgment, was called into question when LA Times...
Parisian bistro chefs invariably prefer the sizzling sear of a frypan to that of a charcoal or wood-fired grill for their steaks. They're after the reddish sheen mastered by chef Thierry Laurent at the marvelous Le Bistrot Paul Bert. To ensure your steaks have that...
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