From Dry-Cured Hams to Speakeasies - The New York Times in 60 Seconds
by Monika Bartyzel (Subscribe to Monika Bartyzel's posts)
Posted Jun 3rd 2009 12:00PM
Filed under: In Sixty Seconds
- From pig to prosciutto -- how dry-cured hams can offer the most rich and rewarding flavor.
- New York is awash in speakeasies. They might not look like the bars of Prohibition, but the same hidden doors and password rigmarole applies.
- A look at Zach Brooks and his Midtown Lunch Web site, which is dedicated to finding decent and reasonably priced lunches in, of course, Midtown Manhattan.
- Stop! That white wine in your fridge should never be served super-cold.
- Per Se, Thomas Keller's famous Manhattan eatery, has one heck of a saucy kitchen.
- Organic dairy farmers are in dire straits thanks to the recession's harsh impact.
- Ballparks might not be going gourmet, but the fast food has been given a haute twist at hotspots like Yankee Stadium and Citi Field.
More news after the jump.
- The key to the perfect wiener schnitzel can be found in the air trapped in the crust.
- Michelle Obama may be big on gardening, but cooking isn't something she's interested in.
- Patrick Martins' Heritage Radio Network believes foodies want to hear the voices of the people entrenched in the world of good eats.
- A look into the entertaining food life of the French product designer Philippe Starck.
- The Minimalist coddles his strawberries.
- Say what? Proctor & Gamble UK tries to prove that Pringles are not potato chips to dodge $160 million in taxes.
- Writer Ann Raver dishes on the ins and outs of tomato and pepper gardening.
- An essay on food writing in the 1940s.
- Dining Hotspots: Flex Mussels delights in the bivalves, Cafe Pedlar offers primo percs and pretzels, and Harbour boasts impressive seafood and a nautical motif.
- The comfort of Italian food reigns supreme at Zurich's Il Giglio, and Chicago's Mado boasts the motto: "Midwestern farmers, Mediterranean flavors."
- After immigration problems closed Colebrook, N.H.'s beloved Le Rendez-Vous bakery, the town's residents fought back.
- Food Stuff looks at aperitif wines, trays of cupcakes and a stainless steel basting pot.
- Book reviews: "Potato - A History of the Propitious Esculent," a group of foodie memoirs, "Watching What We Eat - The Evolution of Television Cooking Shows" and cookbooks perfect for the summer.
Tags: ballparks, dry-cured hams, Dry-curedHams, gardening, organic milk, OrganicMilk, Pringles, speakeasy, The New York Times, TheNewYorkTimes, wiener schnitzel, WienerSchnitzel, wine
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