Canning, Live-Animal Markets, and More - The New York Times in 60 Seconds
by Monika Bartyzel (Subscribe to Monika Bartyzel's posts)
Posted May 27th 2009 12:00PM
Filed under: In Sixty Seconds
The pros dish about thrills and convenience of canning, the age-old practice that preserves your fresh market indulgences before they go bad.- Texting is invading the communal dinner table, to the chagrin of Emily Post and those who appreciate some table manners.
- Frankie and Johnnie's, a New York steakhouse that began its life as a Prohibition-era speakeasy, has escaped plans for demolition.
- The Minimalist muses about mussels.
- Live-animal markets throughout the city are providing consumers with a face-to-face introduction to their dinner.
- New York City is loving more than just local food. It's going international with festivals celebrating the cuisine of countries from Indonesia to Sweden.
- Susie's Supper Club is a meal delivery service that specializes in kid-friendly family fare.
- Beef ribs are starting to to hit supermarket shelves. Here are some tips and recipes for cooking with them.
- Wines of the Times throws the spotlight on Valpolicella, a blended Italian red wine with cherry flavors and floral aromas.
- A rising number of college students are choosing summer internships that focus on organic farming.
- A new exhibit in Bangkok looks at the city's 200-year-old food vendor traditions.
- A look at Chicago's Publican Restaurant, where the "menu is frustrating, in that just about everything on it reads as if it shouldn't be missed," and Urbanbelly, which serves big taste in a tiny space.
- Ippudo offers Japanese fare like ramen and sublime akamaru, while Roberta's boasts a small but eclectic menu. Outside of the city, Mirabelle Tavern is the "epitome of coziness," Taka's serves solid if not spectacular Japanese fusion food and The Boathouse is "immensely enjoyable."
- Food Stuff shouts out Ferran Adria's wine-like beer and sexy neoprene mitts.
- Rest in yogurty peace: Daniel Carasso, the man behind Dannon, died last week at the age of 103.
Tags: canning, Frankie Johnnys, FrankieJohnnys, live-animal markets, Live-animalMarkets, mussles, texting at the table, TextingAtTheTable, The New York Times, TheNewYorkTimes, valpolicella
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