PrintThis Weekend in 'New York Times' Food News
Sayonara, Sushi: The Moment blog on trying to revive interest in lesser known Japanese cuisine: the pork omelet okonomiyaki, the gyu-don beef bowl, and the stuffed-rice blocks they call onigiri.
Blend Away: The Magazine runs a piece on Blendtec's "Will It Blend?" campaign.
Preserving Tomatoes: Amanda Hesser revisits a recipe from 1948 on tomato preserves.
All I'm Askin': Sam Talbot from Top Chef, cooking at the Montauk Lodge, really wants a little respect.
Pay Cut: A piece on leaving Wall Street for farming.
Local in Long Island: Long Island is all fancy with farmers’ markets, “foodie” clubs, co-op farms, and chefs who specialize in local ingredients.
Moo: Weekend farmers in Connecticut are getting cows.
Pick of the Crop: On the increasing popularity of community-supported agriculture.
Auction Buddies: A piece on The Tri-County Cooperative Auction Market in East Windsor, N.J. that serves as a meeting place for farmers.
Caribbean in Brooklyn Eating West Indian in Brooklyn.
Body Sushi: On eating sushi off the body of a a living sushi platter at Ambassador Wines and Spirits in New York City.
Border Dining: Eating in Eastern Chelsea.
Finger (Lakes) Food: Eating in central New York State. Ooooh, slideshow.
Travel: Namibia with a slideshow; Asilah, Morocco, with a slideshow; Mykonos, Greece; British Columbia; St. Petersburg, Florida.
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1 Comment:
i've always considered okonomiyaki to be more of a pancake than an omlette.
mlo at 1:02PM on 08/25/08