From Deviled Eggs to Truffle Oil: NY Times Dining in 60 seconds

by Joanne Lutynec (Subscribe to Joanne Lutynec's posts)
Posted May 16th 2007 7:45PM
Filed under: Restaurants, Recipes, Raves & Reviews, Newspapers, On the Blogs, How To, In Sixty Seconds

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Truffle oil demystified - Frank Bruni divulges the truth behind the flavor. Yes, it is chemically-enhanced.

Serving lunch or looking for a unique appetizer? Creamed Morels on Chive Butter Toast will be ready to serve in under thirty minutes.

Do you really want to wait until Friday to eat fish? Black Cod on Wilted Radicchio

In the mood for some Cephalopod Stew? No, I really can't make it sound any better, but with fresh octopus and new potatoes rounding out this hearty dish, I'm sure it is delicious anyways.

The perfect meal, perhaps? Whether you are serving breakfast or brunch, lunch or dinner, Asparagus Frittata suits them all.

Double dose of Bruni: Frank B reviews Chef Tom Colicchio's Craftsteak and Craftbar

NY Times food columnist Mark Bittman, also known as 'The Minimalist', shows us his take on Deviled Eggs which you can watch on video.

Tags: 60 seconds, deviled eggs, ny times dining, NyTimesDining

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5-18-2007 @ 8:24AM

Heather said...

I had to laugh, watching the Deviled Egg video. Bittman eats some of the filling, licks the spoon, then uses the same spoon to scoop the filling into the eggs. Gechhh...

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