Full DISHclosure

Taste of Cannibalism for Vegetarian in Paris

It isn’t easy to be vegetarian in Paris. I learned this the hard way with my first café lunch, Salade de gésiers confits, which I quickly discovered means salad with preserved gizzards. Why would anyone go to the trouble of preserving a gizzard, much less putting it on a lunch plate? Well, taste is a very personal thing, and as it turns out Parisians have a history of eclectic... Read More

Getting the Message

Maybe it’s just a dopamine reaction from the absurd amount of post-Valentines chocolate I’ve consumed, but this weekend I’m getting the peaced-out result of my yoga practice. It started Friday when I found myself practicing stillness, not by choice, but because I was stuck in Presidents Day Weekend exodus traffic on 85N en route to Buckhead. Few things are... Read More

Monday Bloody Mary Monday at 7 Lamps

Lying flat on the floor, I vowed to be better. It was the final shavasana of my Monday morning hot yoga class, a 90-minute detox that left me horizontal in a puddle of sweat where I earnestly vowed to live purely and healthfully from then on. That intention lasted until lunchtime; almost two whole hours. That was when I met the Kimchee Mary at  Seven Lamps, and now I have seen... Read More

Yoga Lovers’ Chocolate Mousse

The last thing I expected to get out of a day-long yoga session was reinforcement for my chocolate addiction. But hey, who am I to complain? With studies of ahimsa (the yogic pledge to do no harm) behind us, and a long afternoon of sweaty asanas ahead of us, my fellow yogis-in-training and I spent our lunch break woofing down healthy, raw, vegetarian meals and comparing notes on... Read More

Recipe for Success: Beet, Fennel, Fig & Cranberry-Sage

Whether we’re giving thanks for a lottery win or for more subtle gifts, this salad is a celebratory start for a feast to remember. What would you do if you won a $53,000 lottery? When Bart Potenza and Joy Pierson had the good fortune to ask themselves that question nearly two decades ago, their answer was investing in a new vegan restaurant, New York City’s Candle Cafe,... Read More

Fire in My Belly

Today’s post combines two of Full DISHclosure’s ATL faves: the promise of new tastes from adventurous Top Chef Kevin Gillespie, and the perspective of LuxeCrush Editor Nancy Staab. She takes a First Look at Gillespie’s Fire in My Belly, a “highly idiosyncratic if not wonderfully schizophrenic cookbook that thinks nothing of offering up Coca-Cola braised pot... Read More

Firing Up Food Blogs’ Best

You know what they say about necessity. Just as I started looking forward to entertaining weekend guests, who by the way are not remotely vegetarian, I realized my kitchen’s cooktop, freezer and dishwasher had stopped working in near-perfect unison. So, what’s a veganish girl with a challenged kitchen and carnivorous houseguests to do? Spend a day immersed in reading... Read More

Holy Mole! That’s Hot Chocolate

It takes some soul searching to say what we love more, intense chocolate or fiery spice. So news that a favorite craft chocolate company is heating up Fall with a premium spicy dark chocolate bar is something to exclaim about. Of course, we’ve raved about Patric Chocolate before, but the new Holy Mole! redefines our standard for divine decadence. At $7.99 per 2.3 ounce bar,... Read More

Starlight Dining at Caliza

It may be on the Florida Panhandle, but the Antiguan-style architecture at Caliza Pool transports diners to far away places. And that’s what a destination restaurant should do. The award-winning setting of this small pool-side eatery in Alys Beach is so transformative it could overpower the food. But it doesn’t. Our group of six was busy enjoying highly allocated wines... Read More

Rice & Beans & Skinny Jeans

My new friend, Allison, told me I’d been at fat camp. She was leading me through the black sand and mist at Carate beach, Costa Rica, where as sea turtle volunteers, we started most days with a 5k patrol at 5:30 a.m. We were looking for turtle nests, but we were thinking about breakfast. It probably would involve fresh-squeezed star fruit, tree-ripe bananas, savory gallo pinto... Read More