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Milk, comfort and money: NY Times Dining in 60 Seconds

by Karina Longworth, Posted Nov 9th 2005 @ 2:03PM

  • milk.jpgAccording to Kim Severson, some brands of organic milk "are processed so that an unopened carton can last for months." Apparently, Horizon isn't one of them – remind me, some time, to tell you the story about The Day I Made Macaroni and Cheese and It Turned Green.
  • Marian Burros on the problems of buying food-related gifts online: "Some items require more than unwrapping, and no company should assume that the customer knows how to roast its heritage chicken or that there's more than one way to make its potato pancakes."
  • Today in The Minimalist: "The flavor of peanuts is as distinctive as that of any nut, and it isn't even a nut, it's a legume."
  • Suzanne Goin has published a cookbook based on her Sunday Suppers at Los Angeles' Lucques, called – wait for it – Sunday Duppers at Lucques. It's classic comfort food, or as Nick Fox puts it, "basically Mediterranean with a few Mexican touches. Let other chefs reach around the world for inspiration; Ms. Goin doesn't even use soy sauce."
  • There's a new, gourmet, all-pizza joint in town called Slice, and even Florence Fabricant can't help but try to puncture its pretentions: "The white brick and black tile suggest the East Village more than the Upper East Side, until you see the prices."
  • Eric Asimov tracks down the "uncommon wine shops" of New York City, including Uva, a dark little place known locally as the only place to get wine in Williamsburg on a Sunday. Unless you know something I don't?
 

Filed Under: Newspapers, Stores & Shopping, Ingredients, Drink Recipes, Chefs & Restaurants, Restaurants
Tags: dairy, east coast, nuts, seeds, stores-and-shopping, wine

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