The ground meat for this kebab-I usually buy shoulder of lamb-should have a good amount of fat so that it remains moist and juicy. Most of it will melt away in the heat of the grill. You will need skewers with a thick, wide blade to hold the meat and prevent it from rolling around. Alternatively, it is easier and equally good to shape the meat into burgers. Serve them with Arab flat breads and accompany them with a salad and a choice of mezze. Get the full recipe.
When I think about my father, I can still see the old earthenware crock that he used for marinating his fromage fort, or "strong cheese." Now, my wife usually makes this at the house. I'm sure that our friends are tired of it, because when Gloria makes it she makes a big batch and freezes it in half-cup ramekins. It freezes well, and defrosted under refrigeration can be served on toast with drinks. Alternatively, we slide the ramekin into the lower part of a very hot oven or under the broiler for five or six minutes for a bubbly, crusty, and fragrant appetizer or salad garnish. Get the full recipe.
Jane and Michael Stern: Johnson's Corner, Loveland, CO.
Johnson's Corner in Loveland is an old-style truck stop complete with a dedicated "truckers' room" where drivers get fast service and a phone in each booth.
The fare is predictably down-home and hearty: chicken fried steak with peppery gravy, chili, Mexican omelets, chilies rellenos and fresh-baked pies. But the piece de resistance is the enormous cinnamon roll cloaked in gooey white icing. While many eateries claim their cinnamon roll is the world's largest and best, Jane says the one at Johnson's Corner probably is the largest and best. It's nearly the size of a dinner plate. Jane claims one could last through breakfast, lunch, dinner and a 3 a.m. snack!
Specialist whisky maker John Glaser has been dubbed a maverick by the trade for his new-style blends of Scotch whisky. Through artful blending his company is producing some of the finest hand-crafted, small-batch, premium whiskies on the market.
Context is a network of scholars, historians, and specialists who organize lectures and walking seminars for intellectually curious travelers. The company operates in Paris, Rome, Florence, Venice, and Naples. For information on Carolin Young's tours in Paris visit www.contextparis.com.