PrintThis Weekend in 'New York Times' Food News
‘C' Word Misuse: “Chef” has pretty much replaced “gourmet cook” to describe anyone who cooks well, a change that not only reflects an imprecision of language but gets to the heart of how we experience food.
Stuffed Prosciutto, Salmon and Eggplant: Rolls as pretty as sushi, but much easier to create.
The Homesick Restaurant: At a Pakistani dinner in London, a family finds food from home and their cousin cooking in the kitchen.
England’s Wild West: Hugh Fearnley-Whittingstall's mission is to change peoples’ relationship to food production. At his new restaurant, the River Cottage Canteen, in the market town of Axminster, even the wine is local.
A Taste of Puerto Rico in East Harlem: Once carried by wives to laborers in the fields, the meat-filled cakes called pasteles are made by women who cook them at home and sell them by the dozen. They're worth the hard work.
Cranberries Go Abroad: Facing a glut of cranberries forcing prices to record lows, farmers began selling their uniquely American crop overseas. To many foreign palates, the bright, bitter berry is exotic.
A Red for Winter: Peter Lehmann’s warming 2005 shiraz can subdue winter with its spice, chocolate and tobacco flavors.
Chicken for Everyone: Halal Live Meat and Poultry Market in Queens was opened to serve the Muslim community, but its clientele include a Nigerian exchange student heading home from biology class, a Salvadoran mango vendor, and Orthodox Jews who come accompanied by a shochet, a person trained to slaughter animals according to kosher ritual.
Grain Exchange: A home cook learns that farro and spelt are not interchangeable.
Warsaw's U Kucharzy: This casual restaurant is home to the city's most renowned steak tartare.
Travel: Red wine and ham in Florence; 36 hours in Phoenix; Piran, Slovenia has Italy's fresh seafood and pasta without the throngs of tourists; chicken and dumplings and country fried steak in Atlanta.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
2 Comments:
OMG I'd kill for a pastel right now. There is nothing better than pasteles.
kurteye at 4:53PM on 11/30/08
If you don't have Hugh's 'Meat' book, put it on your Christmas list. It's fantastic.
NotAmerican at 3:06AM on 12/01/08