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Posts with tag ballparks

From Dry-Cured Hams to Speakeasies - The New York Times in 60 Seconds

Posted Jun 3rd 2009 12:00PM by Monika Bartyzel
Filed under: In Sixty Seconds

charcuterie plate
  • From pig to prosciutto -- how dry-cured hams can offer the most rich and rewarding flavor.
  • New York is awash in speakeasies. They might not look like the bars of Prohibition, but the same hidden doors and password rigmarole applies.
  • A look at Zach Brooks and his Midtown Lunch Web site, which is dedicated to finding decent and reasonably priced lunches in, of course, Midtown Manhattan.
  • Stop! That white wine in your fridge should never be served super-cold.
  • Per Se, Thomas Keller's famous Manhattan eatery, has one heck of a saucy kitchen.
  • Organic dairy farmers are in dire straits thanks to the recession's harsh impact.
  • Ballparks might not be going gourmet, but the fast food has been given a haute twist at hotspots like Yankee Stadium and Citi Field.
More news after the jump.

Continue reading From Dry-Cured Hams to Speakeasies - The New York Times in 60 Seconds

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