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This Week in 'New York Times' Food News

Posted by Hannah Howard, April 22, 2009 at 11:30 AM

Dinner Twitter: A woman in Northern Ireland has attracted a following on Twitter by sharing recipes and compressing them to fit within a tweet’s 140-character limit.

Finessing Flatbread: Flatbread often involves no leavening, no waiting, and barely any mixing.

Mexico's Other Spirit: Most tequila is made by big companies with big marketing budgets. Fine mezcals with a sliver of the market, are still made by Oaxacan villagers in virtual backyard operations.

For the Love of Artichokes: Garlicky Italian-style artichokes are filled with a stuffing of bread crumbs and herbs and drizzled with olive oil.

Getting Small: Randall Grahm of Bonny Doon, a major California vineyard, has sold off some of his moneymaking labels and embraced farming without irrigation, in the Old World style.

Home at Last: Paul Liebrandt, wants the world to know that he is not leaving New York. Ever.

Fake Identity: Danyelle Freeman, the restaurant critic for The New York Daily News, is calling in lawyers to reclaim her name on Twitter.

Txikito and La Fonda del Sol: Frank Bruni gives the tapas restaurants one and two stars, respectively.

Daffodils on your Plate: Fiocchi are frilly beggar’s purses of delicate fresh pasta that envelop a filling of fresh pear and four cheeses.

Inakaya: At the large and theatrical Japanese restaurant on the ground floor of The New York Times building, your experience is less determined by the menu than by the soundtrack.

Apple Syrup: Red Jacket Orchards has some new products, including a deep amber syrup made by reducing apple juice.

Wine and Fondue: At La Cave des Fondus, wine is served in baby bottles.

Brooklyn Fare: Supermarket brands and higher-end imported and organic goods, fresh produce, fish, meats and cheeses are coming to a 6,000-square-foot space in Boerum Hill.

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