by Monika Bartyzel, Posted May 6th 2009 @ 12:00PM
- Sweet! Licking the good stuff off of the mixing paddle now has gourmet approval. David Burke's new restaurant, Fishtail, offers diners batter-smeared paddles alongside their "can o' cake."
- Mark Bittman teaches you how to freeze things properly -- think beans, fish, herbs and fruit.
- Check out Tom Colicchio's pad and read about his practices and peeves.
- Meet the Burger of the Month club, and see which Big Apple eateries make their Top 10.
- The Derby might be over, but any day can be a Bobby Flay's Blackberry-Bourbon Juleps Day.
- Chablis: For an truly remarkable bottle, it's all about 2007.
- The Curious Cook explores the perfect cooking time for asparagus.
- Vodka: The marketing, the scorn, and those who defend it.
- Frank Bruni pens an appreciation of Chicago's L2O.
Filed Under: In Sixty Seconds
Tags: can o cake, CanOCake, Chablis, Hood Canal, HoodCanal, how to freeze, HowToFreeze, The New York Times, TheNewYorkTimes, vodka