PrintThis Weekend in 'New York Times' Food News
Feasting in Taiwan: Tapei is culinary heaven—great street food, haute cuisine, and a melting pot of mainland flavors and styles.
Better than Foie Gras? Hairy crab is Shanghai’s signature crustacean. But at Wang Bao He, a restaurant famed for its crab-fests, the crab arrived smelly and stringy.
Props to Pimentón: Mark Bittman pronounces the smoky pimentón his spice of choice.
Gwyneth, Mario, Spain: “Spain ... on the Road Again,” is a cooking and travel show set in Spain featuring Gwyneth Paltrow, Mario Batali, and Mark Bittman. The show’s copious publicity will be a good thing for public television.
Year Abroad: For Daphne Beal, a junior year in Napal brings culinary revelation.
Diner’s Journal: Frank Bruni pays a visit to Marlow & Sons in Williamsburg and cleans his plate.
Hyman Golden, Co-Founder of Snapple, Dies at 85: Remember him next time you sip one of Snapple’s 52 fruity flavors.
Ceremony, Philosophy, and Tea: For more than four decades, Hisashi Yamada has devoted his life to the discipline and teaching of the traditional Japanese tea ceremony.
The Story of Bacardi: “Bacardi and the Long Fight for Cuba: The Biography of a Cause” by Tom Gjelten is a lively history of rum, revolution, romance and globalization.
Shaken and Stirred to Cure: Albert Trummer of Agustín Juárez transports his customers back to their native Mexico with his chilies and tomatillos.
Queens Cuisine: A few Asian and Latin restaurants in Torrontés is Argentina’s most popular white grape.
Travel Section: The Asia/Pacific Issue. 36 hours in Phnom Penh; Asia is one of the world’s fastest growing tourist markets; on the Indonesian island of Lombok, there are few tourists and spicy food (Lombok means “chili”); there is plenty good to eat on Bangkok’s Chao Phraya River (and after dinner, the boatman can take you home); and a reader’s guide to Shanghai.
Breaking out of a Chinatown Rut: Hiding in the shadows of New York are culinary finds from Asian countries that have not sent huge numbers of immigrants to the city, like Bhutan, Malaysia, and Cambodia.
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2 Comments:
Does anyone know a brand name for Pimenton or where it can be purchased?
lucylucy at 9:48AM on 09/22/08
Pimneton is smoked paprika. Look for it in the Badia spice section of your market.
bbbenson at 10:22PM on 10/26/08