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The New York Times Dining & Wine section in 60 seconds: Boutique wheat, summer soup, raw plum sauce

by Emily Matchar, Posted Sep 10th 2008 @ 8:30AM

wheat field
Locally milled, boutique flour is a growing trend.

Grande dame of Italian cookbooks Marcella Hazan has a new memoir.

A classic Frank Bruni takedown of a restaurant that's more about seeing and being seen than the food.

Eric Asimov writes about a radical California winery.

The Minimalist does summer soup.

An uncooked plum sauce is perfect for drizzling over pork tenderloin. With recipe.

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Filed Under: Newspapers, In Sixty Seconds, Ingredients, Chefs & Restaurants, Restaurants
Tags: america, east coast, fall, marcella hazan, plum, recipes, summer, the new york times, TheNewYorkTimes, vegetables, wheat

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