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Absinthe, Popovers and Salami - The New York Times in 60 Seconds

by Sarah LeTrent, Posted Dec 23rd 2009 @ 12:00PM

popoversPhoto: dumin, Flickr

  • By omitting the beef drippings from traditional Yorkshire pudding, Mark Bittman makes pillowy popovers.
  • The Green Fairy takes a bite out of the Empire State: Cheryl Lins is the first distiller of absinthe in New York.
  • The Southern Italian salami, 'nduja, has been dubbed "the spreadable Italian love child of pepperoni and French rillettes," and the "Lady Gaga of pork products."
  • Restaurants are using different fonts, type sizes, colors and page placements to up-sell diners on their menu choices.

Filed Under: In 60 Seconds, Features
Tags: absinthe, cheryl lins, distillery, nduja, new york state, new york times, NewYorkState, popovers

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