"arugula" news and stories

The clock is counting down slowly, but surely, on tomato season, making fresh tomatoes something of a precious commodity. Perhaps this is one of the reasons that Bea, of La Tartine Gourmande, referred to her Roasted Tomato, Red Onion and Arugula Tart as the jewel of summer. The tart is a simple one to make, so you won't have to expend much energy in making it before you get to enjoy it. It uses a sheet of puff pastry as the base and is topped with slow-roasted cherry tomatoes and garlic, sauteed onions and mozzarella cheese. The finished dish is topped with a bit of parmesan cheese and some arugula, to provide a sharp contrast to the relative richness of the tart. If you opt not to make the whole tart, at least consider just making the roasted tomatoes, which would be lovely on a sandwich or as part of a pasta dish.

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Just like the participants in so many other sports, even NASCAR drivers have to watch what they eat. Don't think it's a tough job? Consider that the drivers spend over 3 hours in a 120F car going 190mph - a car in which he is wedged firmly, uncomfortably into place, breathing exhaust fumes and fighting the pull of G-forces. A nutritionally sound diet can not only help the driver concentrate and drive better, it can help him (or her) win.

Sliver-slim restaurants take into account that diners want find food in addition to some entertainment, so they're not just seating guests at the bar, they're taking out the tables. Could the ulterior motivation of the restaurateurs be that New York real estate is so high?

The difference between types of honey can be huge and once you get a taste for honeys from specific flowers, plants and fields, the applications for the sweet stuff suddenly seem endless - as some chefs are already finding out.

Don't fear spices. While subtlety is pleasant, there is much to be learned from using spices by the handful, not the quarter teaspoon, as they are used in Middle Eastern cuisine. Try Spoon Lamb or Spicy Carrot Puree.

Perhaps the greatest of all champagnes, Bollinger's Vieilles Vignes Françaises, comes from grapes that are some of the few in France not grown from American roots.

Mark Bittman, the minimalist, takes a look at the bitter green arugula with white bean and salt cod salad.

Frank Bruni dines at Dona and gives it two stars.

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Arugula is sort of a plain, not very glamorous green all by itself, but Bea at La Tartine Gourmande, who has recipes in both English and French for some awesome food and takes incredible photos, has made arugula downright hot and sexy by spicing and sauteing them with soft, smooth creamy avocados. The photo of Poêlée d'avocat et de roquette épicée - Spiced Sautéed Avocado and Arugula is gorgeous, of course, but it's pretty amazing to see a dish that has cooked avocados!