Chablis, cheeses and Japan's top housewife: New York Times food section in 60 seconds

by Nicole Weston, Posted Apr 20th 2006 @ 10:05AM

The Japanese domestic goddess, Harumi Kurihara - sometimes known as "the most famous housewife in Japan" - introduces New York to Japanese home cooking with a live demo and the release of her new book.

Manufacturers try to stuff more whole grains into foods to keep up with the FDA's new guidelines, which will restrict opaque descriptions like "good source of whole grains."

Minimalist Mark Bittman tackles artichokes, with three very easy recipes to kick start the spring season.

Balducci's new store at Eighth Ave and 14th Street has hired Zahidul Hakim as their new head cheese-monger. Hakim grew up with his mother making homemade yogurts and cheese in Bangladesh, where his love of cheese was born. Stop in for a taste of you're in the neighborhood.

Speaking of tastings, take a lesson on how to taste the subtle flavors in Chablis.

Frank Brunei reviews Jean Georges and the $25 and under review makes a stop at Thomas Keller's NY Bouchon Bakery.

Filed Under: Newspapers, In Sixty Seconds
Tags: artichokes, balducci's, chablis, cheese, food section, Harumi Kurihara, HarumiKurihara, in 60 seconds, japan, new york times, newspaper, nyt, nytimes, whole grains