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Posts with tag The New York Times

Pears, Pierre Gagnaire and Losing the Pie Crust - The New York Times in 60 Seconds

rolling pin and pie crust

Photo: Emily Barney, Flickr.

  • Make sure the Thanksgiving preparations don't turn into an episode of "Hell's Kitchen" by following Mark Bittman's guide of 101 things to prepare in advance.
  • Lose the rolling pin with these homemade dessert suggestions. No fussy pie crust required.
  • "If it ain't broke, don't fix it" -- Melissa Clark challenges her family's traditional chestnut stuffing by cooking up three new stuffing possibilities to see if they can compete.
  • The Pour Blog admits "books about wine are no substitute for drinking wine." But these six book suggestions about wine can help readers better appreciate what they're drinking.
  • 'Tis the season to cook and bake pears.
  • Legendary French chef Pierre Gagnaire is the latest three Michelin-starred to infiltrate the Vegas strip with his first restaurant endeavor in the U.S.

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

fresh hops
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.

Potatoes, Pies and Portugal - The New York Times in 60 Seconds


grumpy-looking potato
Grumpy potato. Photo: banger1977, Flickr
  • The Cornell-developed Keuka Gold is the prime potato for Orange County, N.Y.'s seasonal changes, plus an outline of upstate's changing potato ways.
  • Pasta gets some historical context and old-world charm with Zanini De Vita and her new "Encyclopedia of Pasta."
  • The Minimalist makes Crisp Nori.
  • With ballpark menus getting fancier by the day, the classic Cracker Jack remains "a do-not-disturb" item.
  • The Temporary Vegetarian makes Sara's Spinach Pie.
  • Douro (DOH-roo) is a wine region in Portugal whose vino is equally good whether cheap or expensive.
  • The popularity of chicken wings has elevated them to a pricey commodity.
  • The British population turned towards pre-processed foods, and no one knew the food crafts, so Alison Parente created the School of Artisan Food.
  • Cookbook icon Charlotte Snyder Turgeon passes away at the age of 97.
  • Cook's Magazine founder Christopher Kimball writes about the demise of Gourmet.
  • A Good Appetite rediscovers calf's liver.
  • Jeff Ford's bread in Madison, Wis., makes its mark with "obscure organic grains that he sources locally and grinds himself."
  • More love for Jen Yates' "Cake Wrecks."
  • Daniel Boulud receives three stars from Michelin.
  • Michael Pollan shares the Rules to Eat By.
  • Food Stuff finds: strangely flavored cannoli, MIL Kimchi and the best Broadway bites.
  • Restaurants: Daniel Boulud's sausage spot, DBGB, dishes "perfectly cooked food," East Village's Luke's Lobster is minimalist, like a "wiener hut" and The Financial District's Cowgirl Seahorse serves up adequate American food and fun.
  • New York's openings and closings, calendar and benefits.

L.L. Bean, Brooklyn and Bells - The New York Times in 60 Seconds


fried chicken
Fried chicken.
Photo: thebittenword.com, Flickr
  • Fried chicken goes international, from Creole to Korean kitchens.
  • L.L. Bean heiress Linda L. Bean gets ready to mass market Maine lobsters and end Canadian lobster dependence.
  • A look at "Top Chef" hostess Padma Lakshmi's Sunday routine.
  • Jewish delis are suffering from waning popularity, and those that are left struggle to keep the meaty magic alive.
  • The end of Gourmet magazine after almost 70 years, and those mourning its demise.
  • The dangers of E. Coli and pre-ground beef, and the story of Stephanie Smith.
  • When cooking becomes boring, A Good Appetite suggests playing "cupboard roulette."
  • The Minimalist makes a crustless, Pan-Baked Lemon-Almond Tart.
  • Joining old Italian pros as they chop, stew and jar plum tomatoes in prime autumn tradition.
  • Cooking with Dexter finally learns the artificial flavor of the fast food beneath the golden arches.
  • Rogacki is "a temple devoted" to Berlin deli fare, in West Berlin, Germany.
  • Restaurant: After 10 years, Brooklyn's Saul has only gotten better, Queens' Engeline is a rare slice of Filipino fare and the Lower East Side's Ten Bells mixes wine and charcuterie.
  • Food Stuff finds R.W. Apple Jr.'s new book, SoHo crepes and Saratoga chips.
  • New York's openings and closings and food calendar.

Figs, Fishing and Fast Food - The New York Times in 60 Seconds

figs
Figs. Photo:
Rubber Slippers in Italy, Flickr.
  • Autumn baking leads A Good Appetite to fig tarts, tomato éclairs and ratatouille.
  • Hot food carts and trucks like Schnitzel & Things score more cred after nabbing Vendy Awards at the fifth annual cook-off.
  • A dip in the cold Maine waters with Barb Scully, a local fisherwoman.
  • The Temporary Vegetarian finds orzotto to be easier to work with than risotto.
  • GoMobo cuts the line and alleviates the food-gathering irks of office lunches with their order-ahead system.
  • Before modern fast food, there were the quick pepperoni rolls of West Virginia coal country.
  • Digging into Kevin Zraly and his "Windows on the World Complete Wine Course."
  • San Francisco's Flour + Water boasts sophisticated Italian flavors.
  • After years of critics espousing its virtues, Riesling has finally earned its spot in the U.S. wine market.
  • Three years ago, Judith Jones (Julia Child's editor) started raising her own cattle for steak.
  • Serving up fresh fare in school lunches is ideal, but it means a lot more than bringing quality ingredients into old and neglected school kitchens.
  • The Minimalist makes roasted sweet potato salad.
  • Restaurants: The meatpacking district's Standard Grill suffers some dining hiccups but is still a solid food experience, the Village's Joseph Leonard has "flashes of daylight" in otherwise so-so fare and Brooklyn's Bark Hot Dogs rests between chic eats and fast food.
  • Food Stuff finds savory and sweet baked goods, simple jams and a Chilean food store.
  • New York's openings and closings and dining calendar.

Salt, Soba and Schnitzel - The New York Times in 60 Seconds

salt
Photo: Nate Steiner, Flickr.
  • With massive amounts of salt and a strong coffee habit, do Mayor Bloomberg's eating habits betray his city policies?
  • Fadi Jaber, his switch to baking and culinary management, and bringing trendy American cupcakes to the Middle East.
  • The Minimalist makes a soba noodle salad.
  • China is threatening to stop importing U.S. chickens -- but can they live without the chicken feet?
  • Recipe Wikis have a lot of back-and-forth and battles over what's best, but will it all result in better recipes?
  • The "geeky" and "unusual" French Jura wines rise in popularity as their food versatility finds a niche audience.
  • Wedding receptions don't just serve up bars full of booze -- signature drinks are all the rage.
  • Make a good dish and they'll want it forever -- the aggravation of having to stick to a menu.
  • A Good Appetite mixes up ingredients on-hand to make Coconut Pilaf with Chicken.
  • Has Le Fooding's rapid growth caused its classic gathering to stray from its ideals?
  • The new management at Tavern on the Green may be staring down one nasty labor fight after insulting workers with their recent work proposal.
  • British TV chef Keith Floyd passes away at the age of 65.
  • South Korea's first lady Kim Yoon-ok's culinary diplomacy helps bring Korean food to the world stage.
  • Restaurants: Hotel Griffou's celeb-alluring ways and rude service; the Schnitzel & Things truck has mastered the art of deep-frying.
  • Food Stuff finds sophisticated vegan food, ficoïde glaciale's citrusy tang and bacon peanut brittle.
  • New York's openings and closings and dining calendar.

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

green tomatoes
Green tomatoes. Photo: pink_fish13, Flickr.

Chowder, Chicha and Craigslist - The New York Times in 60 Seconds

bento box
Bento box. Photo: luckysundae, Flickr
  • Bento boxes continue to gain popularity in the U.S. as more moms discover the virtues of disguising healthy food in fun shapes.
  • Gary Vaynerchuk whips up a vino fervor with his Wine Library TV and unconventional tasting notes.
  • Cooking with Dexter talks about tykes and the joys of fresh-catching sea fare, and whips up a Red Shrimp Chowder with Corn.
  • A prominent Italian-American restaurant scene is just the tip of the Staten Island iceberg of international culinary delights.
  • The Minimalist makes pasta with mussels.
  • Dogfish always tries to bend the boundaries of beer -- and now they're taking it a step further with saliva-strengthened chicha. Yes, spit.
  • Motorino gets a second pizza-filled location after a prime find on Craigslist.
  • California winemaker Kathryn Kennedy has passed away at the age of 82.
  • A Good Appetite reminisces about Aunt Sandy's famous shindigs and her Sweet and Sour Salmon.
  • The Temporary Vegetarian makes Soybeans with Garlic and Dill.
  • Food Stuff finds a mixture of cheese and antiques, handy ice cream containers and South African vinegars.
  • New York's openings and closings, and dining calendar.

Family, Farms and Freshness - The New York Times in 60 Seconds

ice cream
3 scoops of ice cream. Photo: jessicafm, Flickr
  • 87 flavors later, a tour of the notable seasonal ice cream stands in New York.
  • 35 years after kicking off, Oregon wines like Pinot Noir are something to talk about.
  • The Temporary Vegetarian makes white gazpacho.
  • In honor of the 400 years since Henry Hudson sailed up the Hudson River, the city goes Dutch in flavor and prices. Twenty-four bucks of course, like the 24 guilders paid for the island of Manhattan.
  • French names like Michel Bras are descending on the city for a number of food events in September.
  • The Minimalist makes muffin-esque corn arepas.
  • The amazing story of one family who bought the farm back and now serve restaurants with a selection of rare produce.
  • Say it ain't so -- fresh fruit hits the new Yankee Stadium.
  • Fighting homemade mayo fear to whip up its tasty cousin, rouille.
  • RIP Sheila Lukins, owner of Silver Palate food shop and writer of subsequent cookbooks.
  • Troubled times hasn't killed the restaurant industry. Among the closings are chefs changing menus to suit the times and new frugal foodie ventures.
  • The Times' Big Restaurant Preview: As the froufrou falls, eateries like Lever House get back to the cheaper basics. Also: a look at Missy Robbins, new chef of A Voce; Tony May of San Domenico is creating "one of the more theatrical debuts of the fall;" Tien Ho is taking over a still-unnamed fifth Momofuku restaurant in the Chambers Hotel; Richard Caring moved from fashion to food in England, and now wants to set up more of his restaurants in New York; and San Fran's Nate Appleman moves to the Big Apple for a slice of Pulino's Bar and Pizzeria.
  • Old New York suffers the death of classic restaurant Café des Artistes after money and union woes.
  • Restaurant: Kajitsu offers vegan Japanese fare in the East Village.
  • New York's dining calendar.

Farms, French Cooking and Frank Bruni - The New York Times in 60 Seconds

B52 on ice
B52 on ice.
Photo: quinn.anya, Flickr
  • Ice isn't solely a drink chiller. It's also a fine art for bartenders concerned with chilling rather than diluting.
  • Farm vacations hit stateside. Would you pay hundreds for the chance to work on one?
  • Frank Bruni's final column notes his (often underrated) favorites around New York City.
  • After nearly half a century, Julia Child's "Mastering the Art of French Cooking" has finally topped the best-seller list.
  • The Minimalist dips into peanut butter.
  • Hot baths and other treatments to keep your berries from growing mold too quickly.

Continue reading Farms, French Cooking and Frank Bruni - The New York Times in 60 Seconds

Lettuce, Lunch and Lead Levels - The New York Times in 60 Seconds

rose in a wine glass

Photo:
Pink Sherbet Photography, Flickr

Continue reading Lettuce, Lunch and Lead Levels - The New York Times in 60 Seconds

Frank Bruni Gives Choco Taco Zero Stars, Rants About Review Dinners

Frank Bruni meets the Choco Taco
Frank Bruni reviews the Choco Taco. Video: ABC's Nightline.
As we mentioned last week, outgoing Times critic Frank Bruni will be on ABC's Nightline this evening, talking about his childhood bulimia and taking down the Choco Taco.

"I believe that food that rhymes is almost always better than food that doesn't rhyme, don't you?" he says in the outtake released to the press, in which he calls a reporter "namby-pamby" for ordering a soft-serve ice cream cone instead of his own adventurous "South of the Border" choice.

Who knows if new national critic Sam Sifton will have Bruni's talent with one-liners, but we do know that, after reading this morning's (very accurate) description of the dinner review process, we will miss him: About a woman who "fumed" if her steak arrived at the table already cut, he writes, "People are as strange about eating as they are about love. They want what they want."

Perhaps our favorite description, though, is of those who just don't eat. One friend demanded that they order a fatty porterhouse with fries, and then "She commenced such frantic knife and fork movements that a veritable cloud of dust rose around her -- I was reminded of a Road Runner cartoon. When the dust settled 15 minutes later, I took a close look at her plate, and almost nothing was missing. The food had just been reconstituted and rearranged, a Picasso of its former self."

If this is the stuff of his new memoir, we'll be reading it.

Frank Bruni to Be Interviewed on 'Nightline' on Wednesday

frankie
"Born Round," the new Frank Bruni memoir. Photo: Amazon.com.
Mark your calendars, fans of "Garlic and Sapphires" and other food critic memoirs. Frank Bruni, the outgoing critic at the New York Times and the man behind the upcoming memoir "Born Round," will be blabbing to the press -- ABC News' "Nightline," to be exact -- about his history with food, including a childhood eating disorder this coming Wednesday night at 11:35 EST.

Choice quotes from a press release reveal that Bruni was on the Atkins diet at age 8 -- "Mom bought it in hardcover ... I remember leafing through it and learning about ketones and ketosis and you know, having no idea what that meant, I was 8 years old, but I thought, 'Oooh that's profound stuff. If I can get into this ketosis thing I'll be home free. I'll be skinny.' " Even later, in college, "I threw up a lot of my meals. Whenever I would eat a meal that would get out of hand, I would throw it up." Now Bruni has an incredible workout routine and -- perhaps most astonishing to those of us who write about food for a living -- is the same weight as when he started his gig five years ago.

We know we'll be watching, and we'll post our deepest thoughts about the interview online the next day.

For healthy ways to stay slim, check out our sister site, thatsfit.com.

Bell Peppers, Bluefish and Brunello - The New York Times in 60 Seconds

green pepper
Photo: Muffet, Flickr

Continue reading Bell Peppers, Bluefish and Brunello - The New York Times in 60 Seconds

Potatoes, Potlucks and Pastrami -- The New York Times in 60 Seconds

potatoes
Multi-colored potatoes.
Photo: me and the sysop, Flickr
  • We know tomato crops are suffering, but could potatoes be next?
  • A behind-the-scenes look at just how much went into making the food pop for "Julie & Julia". ... Plus a potluck at director Nora Ephron's.
  • Two all-beef patties, special sauce, lettuce, cheese, pickles, onions and a wad of pastrami?
  • Some say tomato leaves are poisonous, but the Gray Lady reports there's no solid proof of this and that they're delicious.
  • The Minimalist makes an easy pie crust.
  • California vineyards are suffering as people stop sampling new wine.

Continue reading Potatoes, Potlucks and Pastrami -- The New York Times in 60 Seconds

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Tip of the Day

December may have peppermint bark, but have you thought to incorporate the taste of autumn into white chocolate with a rich pumpkin swirl?

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