The New York Times Dining & Wine section in 60 seconds: Babies, beer, butchering

by Emily Matchar, Posted Oct 1st 2008 @ 9:00AM

The numerous possibilities of rice cookers - bibimbap, eggs, even bread.

Sharing pureed adult meals with your baby will make him or her a more adventurous eater.

Restaurants are increasingly buying whole carcasses for in-house butchering.

Eric Asimov samples Oktoberfest beers.

Paul Newman's impact on organic snacking.

The Minimalist does matambre, Spanish stuffed flank steak.

An urban farmer gets a MacArthur genius grant.

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Filed Under: Farming, Trends, Newspapers, In Sixty Seconds, Ingredients
Tags: america, beef, east coast, fall, matambre, new york times, NewYorkTimes, rice cookers, urban farmers

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Reader comments (Page 1 of 1)

10-02-2008 @11:57AM Mar said... Matambre is not Spanish. It is Argentinian. Same language, different country (and not even that, beacause is Spanish is not the only language in Spain).
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