Creoles and the Curious Cook: NY Times Dining in 60 seconds

by Nicole Weston, Posted Dec 6th 2006 @ 10:01AM

The issue of Alan Richman's dislike of New Orleans and its food is brought up, with a particular focus on his assertion that Creoles do not exist. It's not all that difficult to find an actual Creole living in NOLA and once you find them, they'll probably share some of the food that they're famous for whether Mr. Richman likes it or not, including: Calas, Artichoke and Oyster Casserole, and Beef Daube Glace

Harold McGee starts a new column, the Curious Cook. which will explores the science of food. The subject of this article is blue-green garlic, a color that results from sulfur compounds that are the result of pureeing onions and garlic together.

The 66-year old Essex Street Market, on the lower East Side of Manhattan, bridges the gap between "of the bodega and the universe of the gourmand," where you can't expect to know who is going to buys what or how they're going to pay for it. It's completely unpretentious and the food is great.

It's the start of latke season and it's hard to resist the lure of a hot, crisp, fried potato pancake.

Frank Bruni eats at Tocqueville and the Tasting Room and gives them two and one star, respectively.

Mark Bittman, the minimalist, talks more about his hugely popular no-knead bread recipe.

Where to find tableware like the Achatz and Adria's.

Source

Filed Under: Newspapers, In Sixty Seconds
Tags: Alan Richman, AlanRichman, dining, food section, frank bruni, Harold McGee, HaroldMcgee, latkes, mark bittma, new york, new york times, no knead bread, nyt