Lumiere and Area Four chef Michael Leviton offers tips on 10 things every cook should know. What are the skills, techniques, ingredients, and dishes you fall back on time and time again?
Also: This week I review Nix's Mate, in the Hilton downtown, where chef David Nevins mixes standards like roast chicken and burgers with creations such as lamb tonnato and Maine lobster in caramel sauce. How do you view hotel restaurants now? Bastions of trite dishes geared toward weary travelers, or simply restaurants that are part of the dining landscape, like any other?
We'll talk about that and more Wednesday, June 13, at 11 a.m. Hope you can join us.
What's cooking in the world of food.
ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.