This Week in 'New York Times' Food News

Posted by Hannah Howard, February 25, 2009 at 11:55 AM

How Much Water Does Pasta Really Need? The nation can save the equivalent of half a million gallons of oil a year by cooking pasta with less water and energy.

Tofu-Chili Tacos: Kogi Korean BBQ-To-Go, the taco vendor that has overtaken LA, blurs culinary boundaries with short ribs doused in sesame-chili salsa roja and blood sausage sautéed with kimchi wrapped in a soft taco shell.

Wines to Pair with Asian Food: Beer isn’t the only way to control the fire of spicy cuisine. Sparkling wines, German spätleses and fruity zinfandels are smart choices.

Coat-Check Anxiety: "After a perfectly reasonable person drops hundreds of dollars on dinner, is that one mangy buck going to break him?" [Hmm. Why does this story sound familiar? Oh, yeah.]

One Star: That's what Frank Bruni gives to the trend-savvy Buttermilk Channel. The reasonable prices, popovers, and pecan pie sundae win him over.

Brooklyn’s Culinary Movement: The borough has become an incubator for a culinary-minded generation. Butchers and chocolatiers get their hands dirty and turn making delicious things into a hip venture.

A Warm Midtown Bistro: Seasonal, an Austrian-German bistro, serves buttery spaetzle and kaiserschmarren, pancakes torn to bits and tossed with butter, apples, and a spritz of lemon.

Antlers in the Alley: At Freemans in the Lower East Side, the eating seems never to live up to the handsomely funky setting.

Chocolate Beauties: Truffles, bonbons, and chocolate-hazelnut spread are for sale at Bespoke. Diners at Gilt end their meal with fanciful chocolate candies .

Choice Atlantic: Between gas stations and warehouses in Brooklyn is Choice Atlantic, an attractive store that peddles prepared foods and packaged products.

Mustards With Accents: K. L. Keller mustards, in three flavors, are made simply from a base of mustard seeds and vinegar.

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