Slurping Chicken Soup: The NYT food section in 60 seconds

by Nicole Weston, Posted Feb 23rd 2006 @ 7:00AM

Apparently, New York's nickname should have been "Chicken Soup City" and not the "Big Apple." Ed Levine tasted his way through a fair number of the city's tremendous chicken soup offerings while searching for the perfect bowl. The secret? Use your grandmother's recipe as a starting point - it's what the pros do. And slurp up some of the best in the city when you have the chance.

Utilizing other parts of the chicken, a recipe from Chef David Kinch turns chicken livers into a confit which rivals the taste and texture of foie gras.

Columnist Alex Witchel managed to overcome a bad experience with a silver finger bowl and dish out some advice on dealing with the unfamiliar at a dinner party.

Mark Kurlansky sees the city in the oyster's half shell and the Minimalist, Mark Bittman, makes puttanesca.

[photo NYT]

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Filed Under: Newspapers, In Sixty Seconds
Tags: chicken soup, dinner parties, finger bowls, food section, grandma, in sixty seconds, Mark Bittman, Mark Kurlansky, new york times, newspaper, NewYorkTimes, nyt, nyt food section, puttanesca, wednesday