Print'New York Times' Dining Roundup
The Well-Stocked Cook: Clean out the clutter and keep quality ingredients close at hand.
Cuteness versus Deliciousness: In Britain, squirrel is selling as fast as gamekeepers and hunters can bring it in.
The Spicy Soups of Southeast Asia: Sweet, hot, and fragrant curry soups go by many names.
Drop in Private Parties Hurts Restaurants: With little to celebrate at the end of last year, many companies canceled, postponed, or toned down their annual parties.
Fish and Eggs for Breakfast: Start off the day with baked eggs and flounder fillets.
Kitchen Science: Shirley O. Corriher, a biochemist turned folksy food scientist, helps explain some cooking curiosities.
One Star: That's what Frank Bruni grants to Rouge Tomate, which "falters somewhat in its quest for gastrointestinal feng shui."
Five Leaves in Greenpoint: Unexpectedly refined Australian comfort food in a striking Brooklyn restaurant.
Parisian Twins Open Hell's Kitchen Bakery: Dousoeur de Paris Patisserie Salon is an elegant place for raisin-studded financiers, almond brioches, and miniature tarts on Tenth Avenue.
Crackers from Northern Ireland: "Nubbly oatcakes with an earthy sweetness and a rustic texture need only a gossamer slick of butter to make them shine."
Golden Star White Jasmine Sparkling Tea: Poured over ice or into a crystal flute, this mellow, floral tea can brighten up a cocktail.
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.
6 Comments:
Mark Bittman should marry me. And then cook for me. Or at least do my shopping.
spartana07 at 12:51PM on 01/07/09
bittman's the best i'll take on anyone who complains about this story.
z911empire at 1:08PM on 01/07/09
sweet jesus a bakery!
radiatedchimp at 1:11PM on 01/07/09
I am a Shirley Corriher follower. Ever since I first saw her on AB's show.
Her books are so informative and you learn actually theory. Since baking is a science and chemistry you learn how to improvise in a field where improvising only works with the science. I recommend her books Cookwise and Bakewise. Damn I would love to cook with her.
JerzeeTomato at 2:16PM on 01/07/09
I sure would love to live in Bittman's magical fantasy world where I have the time to make my own broth, boil my own beans, make my own salad dressing, and toast my own breadcrumbs. Not to mention annually dropping $50-60 on dried spices, to say nothing of buying fresh.
About halfway down he starts getting sensible with frozen peas and tomato paste, but by that point I was so very annoyed I wanted to go out and grab a six pack of peas in cans.
This argument that "well, it's so simple you should really just make it yourself!" is, I'm convinced, perpetuated by people who do not actually work an 8-10 hour job. Or if they do, that job entails making all those simple base ingredients. If I followed the advice of all these cookbook and recipe writers like I used to and MADE everything from scratch, it would take two hours to get our meals on the table during weeknights, and we'd wind up eating out more, not less.
And one final note: in taste test after taste test by America's Test Kitchen, imitation vanilla not only worked the same as regular vanilla in baked goods, it sometimes performed better. That said, in a "fresh" application (such as a creme brulee or a pudding or an ice cream) I will definitely reach for the real stuff, heck, I might even buy a vanilla bean. But I keep the imitation on hand for baked goods because there's just no point in wasting the good stuff in an application that's going to cook out all its most volatile elements.
onalark at 4:30PM on 01/07/09
Shirley is the best! Thanks for sharing that article!
foodiegirl at 12:38PM on 01/08/09