PrintThis Week in 'New York Times' Food News
[NYT]
Let the Crowds Descend: Frank Bruni lists a few steakhouse and sushi recommendations, and tosses about forty favorite restaurants in there, too.
SHO Real: In a brief review, incoming critic Pete Wells says that the new SHO Shaun Hergatt "feel[s] as if it could be almost anywhere in the world, which is to say, nowhere in particular."
Old MacDonald: Vacationing on family farms—just call it a “haycation”—supports local farmers.
Bathe the Berries: How to make hyper-perishable summer berries last longer? "Thermotherapy, it’s been called. A very hot fruit bath."
Sonoran Hot Dogs: These dogs are "candy cane-wrapped in bacon, griddled until dog and bacon fuse, garnished with a kitchen sink of taco truck condiments and stuffed into split-top rolls."
Smokin': Where to get the best smoked fish in Upper Michigan.
Sorry, Julia: Can a Boeuf Bourguignon be made in five steps?
On Cocktails: Ice balls, muddled ice, and the "hard shake."
Peanut Butter, All Grown Up: Mark Bittman on peanut butter's possibilities.
Temporary Vegetarian: Custard-like corn pudding.
Flo Fab On: Tiny cheeses boutons de culotte, the Whole Foods wine store, and "Fresh Fanatic," a new grocery store near the Navy Yard.
Open, Sesame: Why shuck clams when you can grill them?
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