Baby grand hotel: a little Yankee gem where time stands still
Article Abstract:
The Wheatleigh hotel in Lenox, MA, was renovated by renowned architects Calvin Tsao and Zack McKown. They made good use of the natural light provided by the nearby Berkshire mountains when planning the renovations. Recipes for chilled curried pea soup and rack of spring lamb with rosemary-scented lamb jus, served by the hotel, are given.
Publisher: The New York Times Company
Publication Name: The New York Times Magazine
Subject: General interest
ISSN: 0028-7822
Year: 2001
Massachusetts, Hotels and motels, Remodeling and renovation, Soups, Cookery (Lamb and mutton), Lamb (Meat), Lenox, Massachusetts
Publication Name: The New York Times Magazine
Subject: General interest
ISSN: 0028-7822
Year: 2001
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Food, not 'tude: at the Moroccan restaurant Zitoune, there's no mistaking the two,
Article Abstract:
Moroccan family fare at Zitoune is braised and simmered and baked into glorious stews called tangines. Recipes for a tangia of cumin beef short ribs, and a fruit-nut bsteeyas pastry are included.
Publisher: The New York Times Company
Publication Name: The New York Times Magazine
Subject: General interest
ISSN: 0028-7822
Year: 2001
New York, Innovations, Recipe, Column, Cookery (Beef), Beef, Cooks, Cookery, Moroccan, Moroccan cooking, Clauss-Ehlers, Julian, Zitoune, New York, New York
Publication Name: The New York Times Magazine
Subject: General interest
ISSN: 0028-7822
Year: 2001
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Subjects list: Recipes and menus, Cooking
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