This Week in 'New York Times' Food News

Posted by Erin Zimmer, July 22, 2009 at 11:45 AM

101 Salads: Mark Bittman is at it again with his lists, this time on salads.The recipes are categorized by: mostly vegan, vegetarian, seafood, meats, noodles, and grains.

The Small Fruits: "Few Americans know the taste of fresh black currants: deep and musky with a slightly funky aroma, and a mouth-puckering sourness that needs to be tempered by sugar."

Bronx Flavor: Justin Fornal, or his stage name "Baron Ambrosia," is the star of Bronx Flavor, a show about local restaurants on BronxNet public-access television.

Summer Swilling: "Like a good beach read, the wine should be engaging enough to retain interest but not heavy, entertaining at the cost of no more than idle thought, background music with an escapist overture."

Multi-Colored Peaches: What exactly is a green peach? An unripe peach that's hard, a little greenish, and as delicious as its yellow-golden other self. Both are great in this recipe with roasted chicken thighs with basil and ginger.

The Real-Deal Tortillas: Mexican cooks will tell you that the best ones are made with masa—a dough made only of soaked and ground corn. Since it's not easily available, many chefs settle on a dried, powdered version called harina, but in Queens, Tortillería Nixtamal is making its own masa.

Two Stars: That's what Frank Bruni gave Locanda Verde, Andrew Carmellini's new rustic Italian gem in Tribeca.

Bread-Less Venezuelan Sandwich: Instead of bread, the patacón uses green plantains sliced lengthwise (that's been fried, pressed flat, and fried again) to stuff shredded beef, roast pork, chorizo, chicken or cheese.

A New Vermouth on the Block: Over the last few months, cocktail experts have been opening bottles of Dolin, a new vermouth in some areas that's been used for centuries in France.

RIP Una Pizza Napoletana: Owner and pizzaiolo Anthony Mangieri closed his East Village pizzeria, which will reopen as a branch of the Williamsburg pizzeria Motorino in the fall.

Cashew Pilaf: This Greek-inspired recipe has softness and crunch, sweetness and saltiness.

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