Top 100 - 61 Through 67

61. Varages Faïence Provençale. Earthenware from Varages, in Provence The week after we arrived in France we took a drive to this village located in the Haut Var to purchase tableware for our kitchen. The factory, which has been operating since 1695, is a riot of shapes and colors, with an unbelievable array of pottery to choose from.

62. 5 Spot in Seattle, Washington. Located on the top of Queen Anne Hill, this diner is the home of the "American Food Festival Series" which features kitschy regional specialties from the Continental U.S.A. The regional food menu changes about every three months plus they offer an old standby menu offering fabulous brunch, lunch and dinner.

5 Spot
1502 Queen Anne Ave N
Seattle, WA 98109
(206) 285-SPOT

63. Bucatini all'Amatriciana. A wonderful, zesty sauce made with pancetta, onions and tomatoes. One of my all time favorite's, it is delightfully easy and quick to make.
The recipe I use comes from Essentials of Classic Italian Cooking by Marcella Hazan.

Bucatini All'amatriciana

Yield: 4 servings.

4 ounces pancetta (Italian bacon)
2 tablespoons vegetable oil
1 tablespoon butter
1 medium onion, finely chopped
1 1/2 cups canned imported Italian plum tomatoes, drained and cut up
Chopped hot red chile pepper, to taste
Salt
1 pound bucatini or other pasta
3 tablespoons freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
2 tablespoons freshly grated Romano cheese

Cut the pancetta into strips about 1/2 inch wide and 1 inch long. Put the oil, butter and onion in a saucepan. Saute over medium heat until the onion is pale gold, then add the pancetta. Cook about 1 minute, stirring once or twice. Add tomatoes, chile and salt to taste. Cook, uncovered, at a steady, gentle simmer for 25 minutes. Taste and correct for salt and chile.
Cook the pasta according to package directions and drain. Transfer immediately to a serving bowl. Toss with the sauce, then add the cheeses and toss thoroughly.

64. Hubig's Pies in New Orleans. An institution in New Orleans since the 1920's, this bakery in the Faubourg Marigny turns out about 30,000 individually sized, half moon shaped pies a day, filling the neighborhood with the aroma of lemon, cherry, coconut, sweet potato, pineapple, strawberry, peach and my all time favorite, apple. When you need a cure for your sweet tooth, they can be found at just about any corner grocery store in New Orleans.

65. Rosemary Honey. A lightly perfumed, well balanced honey that tastes lovely drizzled on bread, goat's cheese or in yogurt and is delicious in lamb and chicken recipes.

66. Patricia Wells. She is the author of nine books, a chef, a restaurant critic for the International Herald Tribune and l'Express, lives in Paris and Provence, has a very successful cooking school and recently ran the New York Marathon to raise funds for the American Liver Foundation. This is a woman I admire!

67. The Margarita. Freshly squeezed lime juice, Cointreau, tequila, ice and salt around the rim. Add some tortilla chips and guacamole and a warm beach and I'm in heaven.


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