PrintThis Week in 'New York Times' Food News
A Sweaty, Smoky Sport: Grilling over a wood fire is more instinctive than cooking with a gas grill, more nuanced than cooking with charcoal, and more athletic than both.
Sriracha: The purée of fresh red jalapeños, garlic powder, sugar, salt and vinegar is an American sauce, a polyglot with roots in different places and peoples.
Ginger Ale Without the Can: Homemade ginger ale is appearing on drink menus across the country.
Great American Wine: There are plenty of decent value American picks, but by spending a few more dollars the quality increases exponentially.
Le Fooding: The French organization celebrates a casual and egalitarian attitude toward eating. And it's coming to New York.
Bibimbap: A Honduran-born chef has mastered the traditional Korean casserole of vegetables, meat, or egg atop crisp shards of fried rice.
Grissini and Duck Fat-Soaked Muffins: Sorella, a restaurant and wine bar on the Lower East Side, features a menu of dishes meant for sharing.
Three Stars: That's what Frank Bruni grants Keith McNally's Minetta Tavern for taking on "the most prized temples of sirloin."
Nduja: Nduja, a sausage from Calabria in Italy, is made from pork and pork fat and has red-pepper spicing and a spreadable texture.
Turkish Touch: Hançi in Hell's Kitchen serves up flavorful kofte and fried calf liver. You can bring your own wine or beer.
A New Market for South Street: Former fish dealers’ stalls in the Fulton Market building on South Street will become a two-day-a-week market selling foods from the region.
Brooklyn Lobster Haul: Red Hook Lobster Pound sells delectable fresh lobster for competitive prices.
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7 Comments:
I loved the article on sriracha sauce. John T Edge is such a great writer, and what a deserving subject!
cakespy at 11:54AM on 05/20/09
What is the picture on the bottom right referring to? It looks like peanut butter on a cracker.
pastry262 at 12:24PM on 05/20/09
a note on the ginger ale thing. we make some really great ginger ale just by slicing ginger and adding that to the pot when we make simple syrup then putting a shot of that in some seltzer. super easy and refreshing. a lot easier than that whole ginger juice thing they mention in the article. you can even use the cooked ginger for candied ginger type treats.
also... try using lavender in the simple syrup making process.. that is a super refreshing summer soda
djtcf1 at 12:56PM on 05/20/09
(@pastry, the picture is of Nduja. I wanted to know what the picture was, so i tried clicking all the NYTimes article links. Apparently, its a spreadable sausage. yum!)
engmcmuffin at 1:07PM on 05/20/09
I love my Sriracha!!! Great article.
dozertx at 1:18PM on 05/20/09
Oooo! Spreadable sausage! Thanks engmcmuffin, that sounds even better than peanut butter!
pastry262 at 1:51PM on 05/20/09
A spreadable mixture of pork, pork fat and red pepper? Sounds awesome to me!
peachfish at 3:58PM on 05/20/09