This Week in 'New York Times' Food News
Gyro Genesis Story: "The process starts with boxes of raw beef and lamb trimmings, and ends with what that looks like oversized Popsicles the shade of a Band-Aid."
Food on the Strip: "For many Las Vegas restaurateurs, flat is still the new up, and for some, 'being down 10 percent, that’s the new flat,' said Joseph Bastianich, Mario Batali’s partner in three restaurants at the Venetian Resort Hotel and Casino."
Olive Oil and Oats: The secret to this granola is the olive oil and healthy shake of salt. "The sweet-salty-bitter combo was addictive, like a Campari and soda with a bowl of salted almonds."
New Wines from Old World Spain: Ribeira Sacra, where grapes were grown in Roman times, is at a winemaking crossroads.
Tim Hortons Comes to NYC: The Canadian chain known for no-frills coffee and doughnuts opened locations this week in New York City that are "tiny or tucked into slots next to a Pizza Hut."
Frittata with a Side of Egg: The Minimalist calls this a "more-vegetable-less-egg frittata," since the proportions of eggs and vegetables are reversed, giving the veggies the spotlight.
Bulgur Pilaf With Chickpeas and Herbs: A satisfying high-protein grain and legume dish that all started with a pantry clean-out session.
One Star: That's what Frank Bruni gives Monkey Bar, the refurbished Midtown hot spot which harks back to its 1930s glamour.
Three Picnic Scenarios: How to assemble a picnic for four people for under $50, shopping at Grand Central Market in Midtown, Chelsea Market in Chelsea and the Essex Street Market on the Lower East Side.
Desnuda: The 18-seater sliver of a bar in the East Village attempts unorthodox combinations (like packaged potato chips on tilefish ceviche) that actually work.
Eat Records: When it opened in Greenpoint, Brooklyn, in 2003, it was "four-fifths used-records store and one-fifth coffee shop." Now it's a fully fledged cafe with a menu changing daily.
South Korean Burger: A bulgogi burger, where the ground beef is marinated for a day in Asian seasonings, is now on the menu at New York Hot Dog & Coffee in Greenwich Village.