Appetizers, amuses and grass fed beef: NY Times Dining in 60 seconds

by Nicole Weston, Posted Aug 30th 2006 @ 10:34AM

Pigs in a blanket are popular and always have been. Here's where to find some good ones in NYC.

An amuse-bouche is a way of welcoming a client into a restaurant and giving the chef a chance to experiment with new combinations, but more home chefs are using the concept at dinner parties.

Grass fed beef tastes good and is "sustainable, more nutritious" and with a better "beefy flavor" than corn fed. Depending on the producer, the flavor can be bold or mild, so keep that in mind when selecting meat.

The French Culinary Institute is changing its name to the International Culinary Center and revamping some of its course offerings.

If you're feeling up to "the funky and the fermented," try the Malaysian Coconut Poached Black Bass and Spicy Fried Fish Balls (Otak Otak). You might want to open a window while cooking, though.

Mark Bittman, the minimalist, cooks a Lobster Salad with Corn and Tomatoes.

Frank Bruni dines at Felidia and gives it 3 stars

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Filed Under: Newspapers, In Sixty Seconds
Tags: amuse bouche, new york, new york times, newspaper, ny times, nyt, pigs in a blanket