Simply Red
The New York Times
August 10, 2003
To me, nothing is more comforting than a glass of Montepulciano and a bowl of spaghetti and meatballs. At the end of the workweek, I like to relax, to eat with friends at a place that feels like home, one where I will be greeted by the maitre d', who, although he doesn't know me, will treat me as if he does.
And for someone like me, an Italian-American in his 30's who grew up with Italian food as the ultimate comfort food, the old-style Italian restaurants offer service and food that, while not innovative, always satisfies. In the old-fashioned Italian restaurants, what many call red sauce restaurants, I know I'll get Old World treatment -- if not old Italy, then definitely old New York.
QUICK BITE/Jersey City; A Comforting Quilt of Breads
The New York Times
March 27, 2005
Bite into an ensaymada -- a fist-size brioche, smeared with butter and sprinkled with sugar -- and you will have sampled a staff of Philippine life. The ensaymada is served as breakfast, as snack, or even at weddings -- and it's not even considered a dessert.
In the Philippines, the influence of four centuries of Spanish rule can be tasted in a blend of the flavors of Spain, China and the tropics.