PrintThis Weekend in 'New York Times' Food News
Chicago's Brewing Renaissance: These days, great local beer is popping up all over town.
Rice and Beans: Nuyorican rice and beans are "an authentic taste of a New York that real-estate developers and change can never diminish."
Travel: Quirky pizza toppings and champagne in Paris; 36 hours in Cork, Ireland; Thrace in the northeast of Greece, is home to sheep's milk ice cream and hand-picked Darjeeling.
Crab Boil: Back Forty on Avenue B hosts Maryland-style all-you-can-eat crab boils on Tuesday nights.
Deviled Eggs: Spicy eggs tinted red with tomato paste make the dish more devilish.
Infusing Oil: It's easy to buy olive oil and fresh herbs and make your own flavored cooking oil.
Outerlands in San Francisco: The cozy restaurant makes great Dutch pancakes and chicken soup with lemon, parsley and wild rice.
Veggie Pies: Mediterranean vegetable pies are impressive, healthy ways to make use of a farmers' market bounty.
Cheese Galore: The Village Cheese Shop in Mattituck serves fondue and keeps records of its customers' favorite cheeses.
A Farm in Queens: The Queens County Farm Museum raises livestock and is a link with Colonial New York.
The Varnish: This bar in downtown Los Angeles is great for actually speaking with friends.
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1 Comment:
I watched Mark Bittman's video on infusing oils on Friday, and I was shocked that he said doing it with garlic was a great idea. Even in the article, he calls garlic oil "super."
It may be super, but never make this at home. Making home-infused garlic oil can easily give you botulism.
Infusing oil with other herbs is as easy and delicious as he says, but not garlic. Bittman lost a lot of credibility with me over this one. I would have left a comment at the New York Times about it, but their site doesn't accept comments on that page.
But now we all know: don't make garlic-infused oil at home.
mdeatherage at 5:49PM on 06/28/09