Frank Bailey

Stories

Remembrance of Things Pasta

Spaghetti Western: when it is good it is very good, and when it is bad it is soggy.

By Frank Bailey
Feb 1976
Not So Haute

Exploring the pleasures of French regional cooking in these here regions.

By Frank Bailey
Mar 1976
Specialties of the House

Some cheap but gourmet dishes you can make at home on the range.

By Frank Bailey
Apr 1976
The Hamburger

Hint: It’s not two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame-seed bun.

By Frank Bailey
May 1976
Cold Feat

When we say these recipes aren’t so hot, we don’t mean what you think.

By Frank Bailey
Jun 1976
Deutsch Treat

A lesson in the essence of Essen.

By Frank Bailey
Jul 1976
Your Serve

Tipping is a game of give and take. If all goes well, both waiter and diner do a lot of both.

By Frank Bailey
Aug 1976
Mean Greens

How do you know when an artichoke has come of age?

By Frank Bailey
Sep 1976
Fly Me! I’m Delicious!

Sure you are. And we’re the Knights of the Round Table.

By Frank Bailey
Oct 1976
Chefs of State

Restaurateurs Guy Calluaud and Camille Bermann can stand the heat.

By Frank Bailey
Nov 1976
Grin and Bearnaise It

Recipes to keep you on the sauce.

By Frank Bailey
Dec 1976
Cafe Accompli

Enjoy a tropical eat wave in the Valley this winter.

By Frank Bailey
Jan 1977
Works of Ort

Leftovers don’­t have to be left out.

By Frank Bailey
Feb 1977
Rio Grande Redux

Our man-about-restaurants finds some old friends on the border of disappointment; other old friends just keep getting better.

By Frank Bailey
Mar 1977
Spilling The Beans About Coffee

If you have to pay outrageous prices for coffee, you might as well get your money’s worth.

By Frank Bailey
Apr 1977

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