PrintThis Week in 'New York Times' Food News
Autumn Baking: Baking with late summer produce like eggplant, figs, and tomatoes.
School Lunch: M.S. 137 in Queens manages to serve a fresh-cooked lunch to thousands of students each day.
West Virginia: John T. Edge on the pepperoni roll, "a yeast-risen stub of white bread, seams bursting with coins of Hormel pepperoni, bottom tinged russet by the meat's aromatic grease."
Standard: Pete Wells gives the Standard Grill one star. "It is not the place I would send friends who want to study the latest contortions of the yoga masters of haute cuisine. But it is exactly where I would direct anybody who needs to recharge by plugging straight into the abundant, renewable energy source that is downtown Manhattan."
On Riesling: Asimov and co. taste twenty bottles of the sweet white wine.
The Temporary Vegetarian: "An orzotto is like a risotto except that orzo, the rice-shaped pasta, is used instead of rice."
Joseph Leonard: The carefully aged, beautifully designed West Village bar and restaurant has some promising dishes but ample space for improvement.
Two Barks: Bark Hot Dogs, according to Kim Severson, "takes a fearless leap into the ever-closing gap between artisan chic and fast food."
The Minimalist: Southwestern sweet potato salad.
Now It's News: The Times reports on the Vendys.
Happy Birthday: The 25th anniversary edition of "Windows on the World Complete Wine Course" will be published this week.
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4 Comments:
Ohmygoodness - I never thought I'd see the day when pepperoni rolls were made to be common knowledge. I grew up in WV and ate these all through my childhood, and now that I live out-of-state, no one has any idea what I'm talking about! Long live the pepperoni roll! NYT's description is spot on. You can set a roll down on a paper towel, and when you pick it up, the towel's turned bright orange from the pepperoni grease.
catybarb at 11:20AM on 09/30/09
@catybarb - if you are interested, I will cheerfully share my pepperoni roll recipe. I'm here in the Mountain State and just getting ready to make a batch for my son's birthday party. Thanks, Serious Eats. I would have missed this article if not for your link.
Melinda at 12:11PM on 09/30/09
Yes, please!!!! I actually spent my morning looking up dough recipes to replicate them here, in Georgia! ck8905 at att dot com....please and thank you very much!
catybarb at 1:44PM on 09/30/09
it's so exciting to see pepperoni rolls in the times! i went to school in w.va. and i still miss pepperoni roll day in the cafeteria. if my work had pepperoni roll day, i would be a much happier person.
kerning at 8:50PM on 09/30/09