Parisian Days and Mediterranean Nights: NY Times Dining in 60 seconds

by Joanne Lutynec, Posted Jun 6th 2007 @ 3:02PM

Harold McGee takes a look at the various tastes, smells, and anti-inflammatory properties of extra virgin olive oils - is that what makes Mediterranean cooking so healthful?

Eric Asimov sends thanks to those who affect the wine trade beyond the vineyard - from sommeliers to importers, from consumers to bloggers.

Mark Bittman puts the spotlight on an American in Paris - Patricia Wells. Her resume includes cookbook author, restaurant reviewer, food writer and culinary guru. Yes, she also worked with Joël.

Want to quit your job so you can cook? Audrey Davidow takes a peek into the lives of those that have done it, and are now living their dream

This week's recipes:

Zucchini Carpaccio With Avocado

Almond and Buttermilk Sorbet

Discover a new twist on an old favorite - meatballs done three ways:
Veal and Ricotta Meatballs
Pork Meatballs with Yogurt Dressing
Tuna Meatballs

Forget bottled salad dressings, make your own Creamy Lemon-Chive Dressing

You have the dressing, now you need a salad: Couscous Salad With Spinach