Saffron to Soft-Shell Crab: NY Times Dining in 60 seconds

by Joanne Lutynec (Subscribe to Joanne Lutynec's posts)
Posted May 30th 2007 3:02PM
Filed under: East Coast, Restaurants, Recipes, Trends, Newspapers, On the Blogs, America, In Sixty Seconds

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David Kamp criticizes the few choices restaurants are offering our children nowadays, in what he calls a chicken-finger pandemic.

Is tap water the new black? Many restaurants are ditching over-priced designer waters and returning to the stuff that comes straight from the sink

Summer is the right time to serve up Soft-Shell Crabs, according to The Minimalist, Mark Bittman

Are you intimidated by the power of saffron?

This week's recipes include:

The Soft-Shell Crab Poor Boy (video), Fettuccine with Mushroom Ragù, Saffron Almond Meringues, Papas Bravas (shown, above), and Vegetable Paella With Wild Mushrooms

Tags: food section, in sixty seconds, InSixtySeconds, ny times, papas bravas

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Reader Comments (Page 1 of 1)

5-30-2007 @ 4:23PM

Alex said...

I totally agree with the David Kamp article. Why kids can't eat the same (but smaller portions!) as their parents baffles me. I went out to dinner with an 18 month old and her parents. We were in a curry house and her mum ordered a mild main course and fed her from that and the side dishes and she was perfectly happy.

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