Wonton chips have their work cut out for them on this dish ($13): They're the base for a heavy load of creamy salsa picante, cotija cheese, avocado, scallions, pickled fresno chiles and hunks of raw tuna.
Jams. They’re not just for biscuits. Local chefs from Firefly, Teddy and the Bully Bar, Evening Star and 701 Restaurant are crafting jams from savory ingredients — and pairing them with dishes far from the expected breakfast pastry.
Need to get the stench of rotting grizzly bear out of your car? Try spritzing a little lemon juice on the upholstery, says Tim Grove, author of “A Grizzly in the Mail and Other Adventures in American History.” “You’ll still have to drive with your windows open and your nose plugged for a few weeks,” […]