PrintThis Weekend in 'New York Times' Food News
Prosecco Protection: Today, about 60 percent of all prosecco comes from producers outside the traditional prosecco-growing region of Conegliano-Valdobbiadene. Italian wineries want to defend their newly popular product’s name.
Serious Elixirs: In the San Francisco Bay Area, a growing scene of local distillers and bartenders mix perfection with showmanship and an eagerness to experiment with Northern California’s agricultural bounty.
Backwoods Vermont Has Great Restaurants: Who knew? In ski country, the birth—or renaissance—of a genuine regional cuisine.
Custom Chocolate: Behind the scenes of the making of a Green & Black organic chocolate bar, perfectly creamy and exactly to taste.
The Lady from Champagne: The story of the merry, savvy "Widow Clicquot” and the history of the bubbly drink that immortalized her.
The Le Cirque Story: Le Cirque: A Table in Heaven, Andrew Rossi’s fly-on-the-wall documentary, which will be shown on HBO on Monday, exposes the life of the family behind the high-society restaurant
Not by the Book: Eula Mae Doré, the esteemed Cajun cook, never trained professionally and never used a recipe.
Money for Tainted-Milk Victims: A group of Chinese dairy companies accused of selling tainted milk has agreed to compensate the victims.
The Scourge of Zabar’s: If she can return two-month-old salmon, she can return anything.
When a Bar Moves, Will Its Patrons Follow? The P&G bar on Manhattan's Upper West Side is losing its lease and moving six blocks. They hope loyalists will join them for the journey.
Travel: Coffee plantation and volcanoes in Java; 36 hours in Siem Reap, Cambodia; Salisbury, England has a great market; Chicken riggies in Rome, New York.
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2 Comments:
After reading the "return two-month-old salmon" article I was just mad. What an egoistic, thoughtless, rich snob. It is soooo great to have a house here and an apartment there and still be proud of treating hard working poor people like trash, and "returning" x month old spoiled and rotten items. I am sure this "lady" never had to work as a frightened and exhausted assistant of assistant at the return point. Always knowing a single mad customer may cost your job (and it DID cost one of my jobs, when a crazy customer started accusing me of having made xxx mistakes, I was fired, and only eventually found out afterwards that nothing of this was true).
Thank you very much greedy rich lady and all you relatives and alikes, who are "now learning her ways". It is very nice to know idiots like you land in the New York Times, while I land on the street. And the New York Times itself knows well why this article does not have any "comments" enabled.
Sorry Serious Eats, nothing against your blog or this New York Times links here...Just got really furious about the blindness of some people :(
litsakouzina at 7:45PM on 12/28/08
Agreed.
anniedra at 9:18AM on 12/29/08