Eating 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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