The New York Times in 60 seconds: Oysters, miracle fruit and bitters

Posted May 28th 2008 10:30AM by Emily Matchar
Filed under: East Coast, Recipes, Fruit, Trends, Newspapers, America, In Sixty Seconds

Tiny oyster growing operations are feeding New York's massive shellfish habit.

At "flavor tripping" parties, guests nibble miracle fruit, which turns sour flavors sweet. Vinegar becomes, for an hour or so, as sweet as apple juice; unadorned chevre turns into cheesecake.

Once considered bland, ricotta is taking center stage.

Eric Asimov, our wine and liquor critic, considers bitters.

The man who developed the frozen french fry dies at 99.

The Minimalist pairs soft shell crab with pasta.

Nothing says summer birthday party like a yellow cake with chocolate frosting.

Tags: bitters, miracle fruit, MiracleFruit, oysters, ricotta, the new york times

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Reader Comments (Page 1 of 1)

5-28-2008 @ 10:21PM

Carl said...

Miracle fruit sounds pretty great. I love that picture too.

http://www.franklyfancy.com/?p=67

5-29-2008 @ 4:40AM

MiracleUK said...

You can get miracle fruit from http://miracleUK.info/

5-29-2008 @ 4:45AM

MiracleUK said...

You can get miracle fruit from http://miracleUK.info/

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