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The New York Times Dining & Wine section in 60 seconds:

Posted May 7th 2008 8:30AM by Emily Matchar
Filed under: Restaurants, Farming, Recipes, Newspapers, In Sixty Seconds, Food News

cartoons throwing vegetables
Are wine-lovers pretentious, easily-manipulated fools who can't tell Two-Buck Chuck from a pricey Napa cabernet? Eric Asimov inquires.

Urban farmers: now selling at your local farmer's market.

The myths and realities of organics - Curious Cook Harold McGee looks for some real information and comes up kinda empty-handed. Seems everyone has their biases.

The Minimalist does crustless quiche, in cute little ramekins. OMG, the one with sauteed mushrooms sounds so good!

The Culinary Institute of America is having a bit of a mutiny against its president.

A recipe for butter-braised asparagus with peas and tarragon.

Some New York restaurants get cited over new late mandating calorie counts on menus.

Tags: Asparagus, Farming, New York Times, NewYorkTimes, Organics, Wine

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