Fat foodies, Easter baking, camel milk cheese: The New York Time Dining & Wine section in 60 seconds

by Emily Matchar, Posted Mar 19th 2008 @ 8:30AM

After years of appreciative eating, culinary writers, chefs and other professional foodies get...fat. How do you lose 50 pounds when eating (pork belly, crème brûlée, Camembert) is your job?

Frank Bruni wraps up his tour of his favorite new American restaurants with Ubuntu in Napa and O Ya in Boston.

A roundup of European Easter baked goods: Swiss custard tarts, Finnish rye and wheat bread, current-studded English cakes, Italian pizza al formaggio and more.

Leftover tom yum soup inspires the invention of a coconut fish stew.

Wine critic Eric Asimov discusses Chinon reds from the Loire Valley.

The Minimalist does apple cake soaked in bourbon.

Cow, sheep, goat...camel? Try Caravane, a Brie-like camel milk cheese made in Mauritania

Looking for holiday dinner ideas? A selection of Easter recipes, new and old.

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Filed Under: Newspapers, In Sixty Seconds, Holidays, Chefs & Restaurants, Restaurants
Tags: america, Baking, Camel, east coast, Easter, Fat, Newspapers