Wine, Wild Salmon and Worcestershire - The New York Times in 60 Seconds
by Monika Bartyzel (Subscribe to Monika Bartyzel's posts)
Posted Oct 21st 2009 12:00PM
Filed under: In Sixty Seconds
- 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.
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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