Tomatoes, Tortes and Taverns - The New York Times in 60 Seconds

by Monika Bartyzel (Subscribe to Monika Bartyzel's posts)
Posted Sep 16th 2009 12:00PM
Filed under: In Sixty Seconds

Green tomatoes. Photo: pink_fish13, Flickr.

Green tomatoes can become a delicious late-summer soup.
A look at the food and fine dining of Portland, Maine, as it -- brace yourself -- gears up for frost and winter.
At the living museum Strawbery Banke in New Hampshire, Rosh Hashana is celebrated 1919-style.
French Languedoc wines have improved greatly over the last 25 years.
Michael Pollan writes an op-ed piece about eating and U.S. health care.
Food editor and developer of products like Cran-Apple juice Sylvia Schur passes away at the age of 92.
Recipe Redux goes back in time and whips up a Huguenot Torte from 1965.
The foods that wowed when noted chefs David Kinch, Alexandre Gauthier, Pascal Barbot and Michel Bras got cookin' on Sept. 14.
The Minimalist makes Thai-style crab cakes.
The classic tourist spot Tavern on the Green files for bankruptcy -- a look into why it fell.
Restaurants: Gus & Gabriel Gastropub "fails to achieve even its low aims," Stumptown Coffee Roasters whips up exceptional espresso and Queens' M & T Restaurant offers elegant simplicity and great eats.
Food Stuff finds purr-worthy knives, a new food processor and apple cake.
New York's openings and closings and dining calendar.

Tags: AppleCake, crab cakes, CrabCakes, green tomatoes, GreenTomatoes, huguenot torte, HuguenotTorte, Languedoc, MichaelPollan, Portland Maine, PortlandMaine, RoshHashanah, Strawbery Banke, StrawberyBanke, stumptown, stumptowncoffee, sylvia schur, SylviaSchur, The New York Times, TheNewYorkTimes

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