Sublime

I suggest trying a breakfast with approximately 15 grams of carbohydrates until you know how your body responds.

I like writing that is unsummarizable, a kernel that cannot be condensed, that must be uttered exactly as it is.

The flavor of a truffle is the continuation of its scent, complex and earthy, neither mushroom nor meat, but something in between. It tastes, more than anything else I know, of the outdoors, and there is a nicely balanced contrast in the mouth between the crunchy texture of the truffle and the bland smoothness of the eggs. You will find truffles in

A wonderful, simple lunch. Nothing to it, really, apart from excellent ingredients and a chef with the confidence and good sense not to muffle their flavors with unnecessary sauces and trimmings. Leave well enough alone, serve plenty of it, and respect the seasons is his formula. When truffles are fresh, serve truffles; when strawberries are at the

He tucked his napkin under his chin and murmured to the waiter. “Un grand?” said the waiter. “Un grand,” said Régis, and sixty seconds later a large glass pitcher, opaque with cold, was placed in front of us. Régis became professorial; our lesson was about to commence. “In a serious restaurant,” he said, “one can always have confidence in the house

GABLE’S SAFE-HOUSE CARBONARA Sauté lardons of guanciale until chewy-crisp. Whisk egg yolks and grated pecorino Romano together to form a hard ball. Cook the pasta one minute less than al dente, then use pasta water to whisk egg-and-cheese ball until creamy. Toss cooked pasta with guanciale-and-egg mixture and serve immediately.