PrintThis Weekend in 'New York Times' Food News
Stellar Schnitzel: The secret is to trap air in the crust when you cook the meat by moving and shaking the pan.
Tinkering with Strawberries: Almond-tinged custard served warm, over good strawberries, is as good an option for summer’s bounty as shortcake.
The Foodoir: Memoirs with recipes have captured the money-making imagination of the publishing industry, whisking together two of the book categories that remain successful.
Mado in Chicago: At Mado, nearly all the ingredients come from Illinois, Indiana, Michigan or Wisconsin, and the food is cooked with farmhouse simplicity.
Food Bloggers of 1940: In the Depression, the Federal Writers’ Project ate its way across America, from Georgia possum to Northwest geoducks.
The Mighty Spud: Tracking the potato’s worldwide journey from ancient Chile to modern ubiquity.
Travel: Stone crab claws and kobe meatballs in South Beach; 36 hours at The Grand Canyon; Houston's Washington Avenue is newly trendy and home to white pizza with crab meat; homemade beer and good burgers in Boulder City.
Cookbooks: This season, selling Americans on canning and pickling, curing their own bacon, and baking a grunt was a good way to boost sales.
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3 Comments:
You missed one...Amanda Hesser did an Op-Ed, wondering why Michelle Obama doesn't like to cook:
http://aneffingfoodie.typepad.com/an_effing_foodie/2009/05/amanda-hesser-pointing-accusatory-rolling-pin-at-michelle-obama.html
effingfoodie at 7:52PM on 05/31/09
And your Foodoir links to a wine article in the Business section.
Big B at 8:14PM on 05/31/09
i guess amanda hesser wants "foodies" to replace vegans as the group most known for sanctimonious preaching. at least that's what i took away from that op-ed.
sloppy at 4:37PM on 06/01/09