Wine, Wild Salmon and Worcestershire - The New York Times in 60 Seconds

by Monika Bartyzel, Posted Oct 21st 2009 @ 12:00PM

Fresh hops. Photo: david.nikonvscanon, Flickr.

A guide to beer additive hops, and the differences between what's fresh and dried.
The Minimalist makes Bok Choy with Shiitakes and Oyster Sauce.
Why do San Francisco residents eat local so fervently, yet drink European wines? Plus: A look at the primo vino locales in the Bay Area.
Room for Debate peeks into bento-box culture, wondering what aesthetically pleasing food says about Japan.
Michael Bao Huynh may think he's just a businessman, but he's building an empire of Vietnamese-inspired restaurants.
Avenue C's Summit Bar serves up classy cocktails with a side of laidback conversation.
Free and clear of "Gourmet," Ruth Reichl partakes in a Q&A with the Times.
A Good Appetite amps up wild salmon with brown butter cucumbers.
Recipe Redux takes a recipe for homemade Worcestershire sauce from 1876 and compares it to modern concoctions.
Food and Travel: Restaurateur Terence Conran starts new establishments in London, exploring the food of Charlevoix, Quebec farm country and Singapore's culinary melting pot.
Central Park South's Marea offers pricey seafood and atmosphere that's "unfussy, as welcoming as a luxe clubhouse."
$25 and Under finds a bunch of notable and classic Manhattan food carts.
Food Stuff finds: Kobe-style beef, fresh meats at Chelsea Market and crab apples.
New York's openings and closings and food calendar.

Filed Under: In Sixty Seconds
Tags: bento box, BentoBox, chelsea market, ChelseaMarket, hops, MichaelBaoHuynh, oyster sauce, OysterSauce, Ruth Reichl, RuthReichl, Terence Conran, TerenceConran, The New York Times, TheNewYorkTimes, Worcestershire Sauce, WorcestershireSauce

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Reader comments (Page 1 of 1)

11-03-2009 @4:43PM Vic Zuliani said... What does this page have to do about Worcestershire,Salmon and Wine. I have an excellent use in my recipe. Chef Vic
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11-03-2009 @6:01PM JOANIE said... I MAKE MY OWN SECRET SAUCE WITH IT. WESTCHESTER SAUCE JUST A DASH,MAYONAISE, DASH OF CATSUP, DASH OF
MUSTARD (each different type gives it a little different taste. your choise)GARLIC TO TASTE,CRACKED PEPPER. PUT IT ON SALAD, SANWICHES. HAMBURGERS. IT IS GOOD. GILDA
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