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New York Times Dining & Wine section in 60 seconds

by Sarah J. Gim, Posted Jul 25th 2007 @ 12:02PM

new york times dining and wine
This week, a slight departure from pure food and dining with a story on where animals that were once destined for the dinner plate actually go for sanctuary. Also, beef jerky becomes haute cuisine, sort of.

In the kitchen, Mark Bittman does chicken wings and blackberries come into season.

On the dining scene, Frank Bruni vists Perilla, the restaurant by Top Chef winner Harold Dieterle, gluten-free menus are becoming more popular, and the best way to eat during the summer is a series of starters.

Filed Under: Newspapers, Lists, In Sixty Seconds, Chefs & Restaurants, Restaurants
Tags: chicken wings, frank bruni, harold dieterle, mark bittman, minimalist, new york, new york times, newspapers, NewYork, ny times, perilla, recipes, top chef

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