This Week in 'New York Times' Food News

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How to Decorate Holiday Cookies: Melissa Clark demonstrates the easy way.

Brooklyn as Brand: "Small restaurants and large companies, like Williams-Sonoma, are lining up to hitch their wagons to Brooklyn's D.I.Y. chic."

Christmas Blood Sausage: Older Estonians are passing on their tradition: boiled blood sausage on Christmas Eve.

Two Stars: Kin Shop, Harold Dieterle's Thai-inspired restaurant, makes great roasted duck breast with red curry.

Gifts for the Classy Drinker: Perhaps a stainless-steel 16-ounce shaker, a bottle of mezcal, or a sparkly Sicilian wine.

Best Cookies: The favorites were rich chocolate and shortbread jammers.

Tacos in Manhattan: Tacombi @ Fonda Nolita and Cascabel Taqueria serve great tacos, tamales, and cucumber-and-cilantro margaritas.

Nate Appleman at Chipotle: The former Pulino's Bar & Pizzeria chef is exploring ingredients and techniques that will shape the 250 million meals Chipotle serves each year.

Food Stuff: Get your natural anise candy canes at Zoƫ's Chocolate; Chocolate Library on the Lower East Side stocks both the predictable and unusual stuff; vanilla and cocoa products from small farmers in Madagascar.

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