The New York Times Dining & Wine in 60 seconds: Goat meat, stuffed peppers, Moroccan seffa

by Emily Matchar (Subscribe to Emily Matchar's posts)
Posted Oct 15th 2008 11:00AM
Filed under: East Coast, Vegetables, Recipes, Newspapers, America, In Sixty Seconds, Meat

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Bill Niman, who left his Niman Ranch after a power struggle, hopes to stage a comeback with goat meal.

Four different stuffed pepper recipes.

Restaurants expand their hours in hopes of staying afloat financially.

Eric Asimov tastes the zinfandels of Paso Robles.

Western chefs fall in love with dashi, Japanese fish and seaweed stock.

The Minimalist does Moroccan seffa, a couscous dessert.

Tags: bill niman, BillNiman, dashi, goat, new york times, niman ranch

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The New York Times Dining & Wine in 60 seconds: Goat meat, stuffed peppers, Moroccan seffa

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