Rice, Cereal, and Not Gilt-free: NY Times Dining & Wine in 68 Seconds

by Sarah J. Gim, Posted Jan 11th 2006 @ 5:47PM

new york times dining and wine - sardines

Mark Bittman debunks the myth that rice should never stick to the bottom of the pot and gives us a few recipes for stuck-pot rice with yogurt, lentils, or potatoes. Hey, I've been eating the stuff for years. In Korea (as Bittman has also explained), it's called noo-roong-jee and tastes great after dolsot (stone pot) bibimbahp.

Sarah Gilbert has already pointed to the Times' taste test of "alternative" breakfast cereals. The article seems to lean toward the opinion that they don't taste good at all and may not last against the big brands, but Sarah and her family enjoy them.

Frank Bruni first whines a little about stealth charges in NY's restaurants, wagging his finger mostly in the direction of Gilt, where the average price of red wine is $246 for a glass. Then he shuttles off to Brooklyn to give two stars (**) to Italian gem, Al di La.

We go for dip in the sea with some suggestions for sardines, oysters, and the best thing to drink with oysters other than their own liqueur, muscadet.

Filed Under: Raves & Reviews, Newspapers, Ingredients, Chefs & Restaurants, Restaurants
Tags: appetizers, breakfast, dinner, east coast, fish, Food, food and wine, FoodandWine, grains, hors doeuvres, lunch, New York Times, NewYorkTimes, NYC Dining, NYC restaurants, NycDining, NycRestaurants, vegetables