All posts by INDUSTRY STANDARD by Marsha Lynch

Recipe Schme-cipe

My long-suffering fiancée works in an office of seven people, including three vegetarians. The other night I was re-creating a Crockpot vegetarian green bean dish that I had made for last year’s office Thanksgiving. They were a big hit even with the meat-eaters. I had to work really hard to make them rich in flavor and mouthfeel for everyone to enjoy, and I remembered just what I had put in them before. Naturally I hadn’t written anything down. I just used instinct and memory to make them again. Continue reading Recipe Schme-cipe

The House-Made Tale

Almost anyone who enjoys dining out has a whole range of places they enjoy, from fast food chains to casual stand-alone restaurants to (if cash flow permits), the occasional splurge at a high-end fine dining establishment. If you’re a reasonable person, your expectations of what gets brought into each restaurant pre-made, versus what’s made from scratch, should be on a sliding scale. Continue reading The House-Made Tale

How Not to Complain

I was having a bad day. My fiancé was in the hospital with what turned out to be a minor medical problem, but it was still stressful, as all hospital interactions inevitably are. A friend pretty much insisted on taking me to breakfast before I started my day visiting at the hospital. We settled on a nearby restaurant, which I cherish enough that I eat there several times a year. Old school, not a chain, very diner-ish, with an open kitchen and a staff of veteran cooks, most of them women. Continue reading How Not to Complain

Imagine No Vacation; I Wonder If You Can

This week a friend and fellow food journalist posted a thread on Facebook about hard work paying off in the hospitality industry. Many testimonials followed, with a lot of local chefs back-patting each other and lots of war stories about how many hours they all used to work at two or three jobs, some while still going to college. Continue reading Imagine No Vacation; I Wonder If You Can