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The New York Times in 60 Seconds: kreplach, stir-fry and 99-cent dinners


shrimp stir fryEating cheap in Manhattan by buying food exclusively from 99-cent stores. Doable? Yes. Advisable? Perhaps not.

The New York Times then brings chef Eric Ripert of Le Bernardin in on the skinflint action, challenging him to cook a meal entirely of products from Jack's 99-Cent Store. See what he does with a 99-cent frozen salmon fillet .

Wine critic Eric Asimov asks whether it's possible to teach teenagers the pleasures of moderate drinking with a little wine at the table. It works for the Europeans, right? Or does it?

A kreplach face-off in Brooklyn. Oy gevalt!

The Minimalist suggests we try a stir-fry with fermented black beans.

Then, he takes us on a photo tour of the Campo de' Fiori market in Rome. Serious vegetable porn.

In Tokyo, Japanese takes on Western food continue to grow in popularity. They seem to involve a lot of ketchup.

Starbucks buys $11,000 coffee machines in ongoing efforts to revitalize their image.

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