PrintThis Week in 'New York Times' Food News
Put your Freezer to Use: The trusty freezer can help save money, reduce food waste and get meals on the table faster.
Burger of the Month Club: BOTM (pronounced “bottom”) meets one Monday of the month to sample a different bacon-cheddar burger.
Chicago Magic: Windy City seafood restaurant L2O is one of the country’s outstanding newcomers.
It's All About 2007: The Chablis vintage is pure, clear, and aromatic.
Beard Awards: The winners were announced Monday night. Jean Georges won the outstanding restaurant award and Drew Nieporent was named outstanding restaurateur.
Everyone Loves Guac: Guacamole and Middle Eastern avocado puree make for ideal dipping.
One Star: That's what Frank Bruni grants Fishtail by David Burke for exuberance that sometimes fails.
Vietnamese Street Food: An Choi on the Lower East Side evokes the culinary thrill of Vietnamese streetside dining, minus the motorbike fumes.
Breaking Point: When trimming asparagus, the standard advice is that you should bend the stalk until it snaps. But popular wisdom proves incorrect?
Shave Ice: The Asian dessert tastes a lot like frozen cotton candy.
JoeDoe: The East Village restaurant serves up Eastern European Jewish fare like latkes, haroseth and matzo brei. And plenty of pork.
A Good Cup of Coffee: Ballarò Caffè Prosciutteriay, an cozy East Village space with brick walls, does double duty as cafe and Italian food shop.
Festive Fruit Liqueurs: Vibrant, pure fruit freshness and aromas set Mathilde liqueurs apart.
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3 Comments:
My fiance was in Chicago last week for meetings and had dinner one night at L2O. He loved it -- the service was faultless, and the foie gras app and the arctic char were superb. He met Chef Gras, who kindly signed a menu for me. Next time we're in Chicago we'll be going there.
ride&cook at 11:56AM on 05/06/09
Just an FYI -- the Freezer link goes to an article about beer, which was quite interesting in its own right.
JGordon at 12:50PM on 05/06/09
Read the L2O recipe for Halibut Ceviche in the NYT this a.m. Looks good and simple enough, but directions are confusing. It says to cut the jalapeno in half, then tells us to use 1/3 for the infusion and dice "the rest." 1/3 of a half? Or 1/3 of the whole? Why cut in half then use 1/3?
memt77 at 5:16PM on 05/06/09