The combination of goat cheese and beets is on just about every California-inspired restaurant menu. For the dish to stand out, a chef needs to do something special. That's exactly what Josh Silvers ...

Il Bracco is very Park Cities. The new Preston Center restaurant’s design is impeccable (other than the fact that hard surfaces—think terrazzo tile—ricochet sound on a noisy night). The food is not ...

MY FIRST GLIMPSE of what romance in the kitchen looks like came at a friend’s house. I was in sixth grade, watching my pal’s mother make chocolates for her boyfriend. She wore her hair in a loose bun, ...

A few weeks ago, I had some friends over for an Italian meal that ended with panna cotta for dessert. The day was so hot that I wanted something cold and ready in the fridge when it was time to serve.

La Grotta has been our go-to place for special evenings out for many years. The service is always impeccable and the food is always delicious. My husband is particularly fond of the traditional ...

Brooks Reitz liked the tangy-sweet panna cotta so much at Jody Williams’s restaurant Via Carota in New York City that he put it on his menu at Melfi’s in Charleston. Slideshow: More Panna Cotta ...

We’ve eaten through our stash of holiday sweets. Now the winter doldrums have us craving dessert —something citrusy or fruity that evokes sunshine. At three local restaurants, we found delicious ...

I don’t care what you call it — custard, pudding, coeur a la creme, creme brulee, creme caramel, mousse, tapioca or flan — these creamy, luscious, silken sweets are among my all-time favorite desserts ...