This Weekend in 'New York Times' Food News

Posted by Hannah Howard, September 28, 2008 at 3:00 PM

Turkish Dumplings: Pasta topped sautéed ground lamb and yogurt is a simple way to replicate a classic but laborious Turkish dish.

Challah from '76: This retro recipe makes challah with ribbons of sweet, light dough, braided into a tight circle.

The Hunger Killer: Matambre, flank steak stuffed with vegetables, herbs, hard-cooked egg and seasonings, is a contraction of the Spanish words for “kill” and “hunger.”

Rabbis Form Kosher Food Task Force: A group of Orthodox rabbis is working on a set of ethical guidelines on the treatment of workers at factories that produce kosher food.

Q&A with Alice Waters: The guru talks about her edible schoolyard vision.

Red Pepper Risotto: A healthy recipe for a dish with bold colors and flavors.

The Food Does Matter: In Los Angeles, a city sometimes more concerned with "star wattage" than with what comes out of its kitchens, a young generation of chefs is putting the focus on the food.

Dan Barber Gets Better with Age: Jill Santopietro calls Dan Barber an artist. "Each dish wowed me," she says of her meal at Blue Hill at Stone Barns.

New Surcharge on Expensive Groceries: Eli Zabar, the owner of Eli's fine-food warehouse on Manhattan's Upper East Side, says that his new energy surcharge of 1.8 percent to every purchase is supposed to make a statement about his industry.

Good Eats on Staten Island's North Shore: Just off the ferry, you'll find a number of inviting restaurants.

Stand-Alone White: Other winemakers blend this obscure white grape into pinot blanc, but Domaine Catherine Auther makes pinot auxerrois alluring, flinty, smoky, and green-apple-y all on its own.

Travel: The designer Jean-Paul Gaultier's favorite Parisian haunts; 36 hours in Brighton, England.

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