"DiningAndWine" news and stories

by Marisa McClellan, Posted Feb 25th 2009 @ 2:27PM

• Brooklyn is the epi-center of a food revolution, where anyone with passion, dedication and a little know-how can become an artisanal producer.
• Harold McGee challenges the long-held belief that you need to boil 6 quarts of water for every pound of pasta you're cooking.
• The newest thing in California cuisine - the mobile Korean taco truck.
• Eric Asimov encourages ethnic restaurants to tend more carefully to their wine lists.
• Buttermilk Channel is one of the hottest restaurants in Brooklyn at the moment and Frank Bruni finds that it has much to recommend it.
• Julia Moskin makes new restaurant Seasonal sound homey and appealing.
• The struggles over the coat check, poor tipping and the general resistance people have towards checking their coats.
• There's little that's better than a soup made with long simmered stock from the bones.
  
• The Minimalist is enamored of a starter made from sliced oranges and black olive paste.

Filed under: In Sixty Seconds

by Marisa McClellan, Posted Feb 18th 2009 @ 5:30PM

• Mark Bittman says put down those sweet breakfast cereals and instead try whole grains with savory flavors for your morning meal.
• More and more, those clever restaurant pastry chefs are turning to breakfast classics for dessert inspiration.
• The Upper East Side restaurant Sette Mezzo caters to the very well-heeled and in this economy, they seem to be doing fairly well.
  
• What the decor at the new Chinese restaurant Shang lacks in visual appeal, the food more than makes up for it.
• Eric Asimov samples a number of wines from the Côte Chalonnaise region of France and finds some true winners as well as some that should be avoided.
• Melissa Clark says she goes for odd combos when cooking alone, although this Roasted Cauliflower and Peas with Chutney Cheese Sauce doesn't sound anything but delicious.
• The Milano sisters all quit their corporate jobs to start a baking company and are now creating delicious cookies. With a name like that, how coul they not.

Filed under: In Sixty Seconds

by Marisa McClellan, Posted Feb 11th 2009 @ 11:58AM

• Home cooks from around the world adapt their traditional dishes to be speedier and incorporate the foods that are available in U.S. grocery stores.
• Power brokers are feeling the economic pinch and avoiding picking up the tab at restaurants.
• Two stars for The John Dory, the newest restaurant from the team behind The Spotted Pig.
• Eric Asimov explores the world of good Italian wines that one can pick up for $10-20.
• Restaurants across New York are pulling peanut butter-based desserts off their menus (who knew they used Skippy in their recipes!) because of the salmonella outbreak.
• Chicago chef Missy Robbins has picked up where Andrew Carmellini left off at A Voce and all signs point to her doing a masterful job.
• West Village bar Wilfie & Nell get praised for their tight bar menu, devoted to unadulterated pub food.
• A restaurant starter that transforms the plate into a veritable garden.
• Firefly's Sweet Tea Vodka takes the Southern classic beverage and turns it into something boozy and delicious.
• Melissa Clark goes on a quest to make a dairy-free hot chocolate for her lactose-intolerant husband and settles on coconut milk as the carrier for the cocoa.
• The Minimalist offers an easy take on the chocolate souffle for his readers to make for Valentine's Day.

Filed under: In Sixty Seconds

by Marisa McClellan, Posted Sep 11th 2008 @ 5:02PM

Filed under: In Sixty Seconds