Eating cool in the summer, NY Times Dining in 60 seconds

by Nicole Weston, Posted Jun 28th 2006 @ 12:26PM

Meats are great dishes to serve cold, especially at a picnic, on a hot day, but because they seem to loose some of their character during overnight storage, make sure to up the flavor to begin with. Marinades and rubs are great choices and result in less mess than sauces do. Serve them with easy summer salads.

Don't bring your Blackberry to a dinner party. Sitting at the table and using it is simply rude, even if the food is awful.

Up and coming chef Andrew Weissman is setting a new standard for french food (pictured) - from San Antonio, Texas.

Some NY wine lovers still have issues with California wines, but the chardonnays seem to get better all the time. Try pairing them with a great salmon dish.

Learning how to cook when you shop exclusively at a farmer's market can be challenging, since it is so different and so seasonal. But when you live above NYC's Greenmarket, there isn't much choice and once you've eaten food that is "fresh off the farm" in the middle of the city, how could you go back?

Barley is good for you and full of fiber. It also tastes great in summer dishes like Corn and Barley Salad and Chilled Yogurt and Barley Soup.

The Shake Shack lets you get a look at the line, which will be a long one, via its webcam before you even get there.

The minimalist, Mark Bittman, tackles tomatillos.

Frank Bruni gives the new Mr Chow a "satisfactory" rating. You might want to opt for Daisy May's BBQ U.S.A., which is a Times "Top Pick."

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