This Weekend in 'New York Times' Food News

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Yakisoba: Start with noodles and vegetables, then improvise.

Hello There: Being welcomed by the Shuar, an Amazonian tribe, "involves the consumption of chicha, a mildly alcoholic drink that they make from boiled yucca root and human saliva."

Twice-Baked Potatoes: Spuds become fancy when topped with with salmon roe or rillettes.

Farmer for the Afternoon: The Crop Mob is a monthly event in which landless farmers toil on a sustainable farm for an afternoon.

London Coffee: London's coffee scene is getting global attention.

DIY Beer: Breweries give craft beer connoisseurs the opportunity to get their hands dirty.

Ice Wine: Snowstorms make perfect conditions for ice wine, which is so challenging and expensive to make that it goes by the nickname "liquid gold."

Greek Baked Beans: Bake these beans slowly in a sweet and sour broth full of honey and dill.

Chew Slowly: Taking your time over dinner may help you lose weight.

Long Island Vino: Diliberto Winery hosts "Sundays With Grandma" and "Pizza and Puccini." They also make tasty wines.

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