This Weekend in 'New York Times' Food News

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DIY Butchering: Now you can stop idolizing your neighborhood butcher and start learning the craft yourself. Slideshow here.

Boîte: The Point of View (P.O.V.) roof terrace and lounge at Washington's W Hotel gives you a front row view of the monuments.

Time for Brunch: New cookbooks from Bubby's Pie Co. and Veselka.

Travertine: A look at the new NoLIta restaurant and a recipe for grilled quail with mushroom caponata, polenta, and fig jam.

Co-op Drama: An essay about flunking out of Brooklyn's infamous Park Slope Food Coop.

Oatmeal's Carbon Dioxide Emission: In order to combat global warming, Sweden is drawing attention to the environmental impact of food production by requiring new labels on food. Slideshow here.

Froot Loops Still Not Good For You: The food industry backed Smart Choices labeling campaign (which gave a thumbs-up to sugar-heavy foods like Froot Loops) is being suspended while the FDA considers nutrition labeling.

The Cheat: Sam Sifton does filled potato skins and fried green beans, for dinner.

Picnic in North Korea: This week's 'Lives' column deals with clam bulgogi, kimchi, and cold bottles of beer.

Recipes For Health: Five recipes that use sesame tahini, which contains copper and manganese, as well as calcium, iron, vitamin B1, and dietary fiber.

Letters: All the letters in the Magazine are responses to last week's food issue. Jonathan Safran Foer's 'Against Meat' generated the most mail.

Travel - The Latin American Issue: Roasted goat in red wine sauce in Rio de Janeiro, cooking schools in Mexico, good dining in Santiago, Chile, 36 Hours in Montevideo, Uruguay, traditional Mineiro cuisine in Minas Gerais, Brazil, chiles rellenos stuffed with squash blossoms in Mazatlán, Mexico, family-run restaurants in Lima, Peru, and local juice and French pastries in Colombia.

Regional Dining: A dozen types of Italian sausage at D&D Market in Hartford and gourds, pumpkins, and winter squashes grace tables in Westchester.

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