Nigella Lawson pops in to seduce us with her typically tactile elegance. On pie crust: "I know the idea of pie crust can sound frightening, so it is good to
start with crusts that do not need to be rolled out. They can be
fashioned simply by using the two hands you were born with." Mmmm ... hands...pie...Nigella...- Frank Bruni gives Cookshop, a restaurant seemingly obsessed with ethics, two stars: "So you can sip, sup and simultaneously congratulate yourself, all of which might be a bit much but for this: You can also have a merry, heedless time ... Cookshop renders its call to conscience as a murmur, audible to anyone soothed by the sound and ignorable by those who just want to chow down."
- You can have famous chefs come to your home and cook dinner for you and your friends! Guys like Daniel Boulud and Thomas Keller! They'll totally come over and make tuna tartare and Colorado lamb, while you hang out and drink wine with your guests! There's only one catch: you have to be filthy rich.
- R. W. Apple, Jr has a long, fascinating primer on mid-century food critic Clementine Paddleford, one of the first ambassadors of good food in the U.S.
- Julia Moskin travels to Maine for a nine-course meal, in which locally grown potatoes appear in every course. The locals blow away a few popular potato myths: "People always say that Yukon Golds taste buttery, but they actually taste like potatoes ... It's just that people have become used to tasteless potatoes, and 'buttery' is a compliment."
Nigella Lawson and other stars: NYT Dining & Wine in 60 Seconds
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