Cube Steak and Beets with Walnut Sauce - The NY Times in 60 Seconds
by Marisa McClellan (Subscribe to Marisa McClellan's posts)
Posted Mar 4th 2009 12:06PM
Filed under: In Sixty Seconds
- Cube steak, that tenderized cut of meat that so many of us ate during childhood, has been making a comeback.
- Blog coverage of new restaurants, in some cases long prior to opening, is causing some concern that people will tire of the new spots, even before they can eat there.
- The organic label on foods has long made people feel like they were making the more virtuous choice, but does it actually mean that those foods are safer?
- Frank Bruni gives a sad, single star to L'Artusi, a new Italian restaurant, finding redemption only on the dessert menu.
- Want a more soulful breakfast? Check out this list of NYC morning spots that will fill your belly and leave you satisfied.
- California chardonnay has evolved since the early days and Eric Asimov rounds up some of the best from Santa Barbara.
- The Queens County Farm Museum has gone from a spot for agrotainment to a full-on working farm.
- Melissa Clark has found that there's nothing better than fish that has been gently poached in butter (or some other fat) for keeping it supple and delicious.
- Stop pairing beets with goat cheese and give this walnut-garlic puree a try instead, says Minimalist Mark Bittman.
- Elaine Loue introduces a new (albeit intentionally short-lived) column - The Temporary Vegetarian.
Tags: beets and walnuts, BeetsAndWalnuts, cubesteak, in 60 seconds, In60Seconds, new york times, NewYorkTimes, the minimalist, TheMinimalist
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