NY Times Dining Section Roundup: 2.8.06

NY Times Dining Section Roundup: 2.8.06

Nice Dining Section today - easy on eyes with a few sweet things for Valentine's Day, and a handlful of other inspirational bits.

Chocolate That Flashes Its Passport: Kim Severson gets serious about chocolate with a visit to a chocolate sommelier.

Reductio ad Perfectionem: What a Pigeon: Florence Fabricant profiles the chef David Kinch, whose culinary epiphany happened over pigeon. With recipes for Salmon With Hot Mustard Glaze and Braised Lettuce.

A Tender Celebration: The Minimalist suggests Steak Diane for Valentine's Day dinner, in honor of the goddess Diana, the hunter. Why Settle for Gold in Turin? The Real Prize Is a Darker Delight: With a nod to the Winter Olympics, an introduction to the bicerin, Turin's native "cold-weather cocktail of espresso and melted chocolate, sipped through a cool blanket of cream." Plus... From Hot to Cold: A Favorite Mistake: Kim Severson continues on her chocolate kick with a recipe for a cake from Coco500 in San Francisco. The recipe, it is thought, was born of a mistake involving a too-hot oven, and a refigerator. The result? A fudgey-centered cake just in time for Valentine's Day. A Sip, a Tango: Malbec Old and New: Asimov and his panel of tasters take on Malbec, and are not completely impressed. Fragrant and Flavorful, and Inspired by an American Street Snack: Florence Fabricant offer a recipe for Spic-Rubbed Lamb Skewers with Herb-Yogurt Sauce to go with the "one-dimensional" Malbecs. As Teflon Troubles Pile Up, DuPont Responds With Ads: And update from Marion Burros on the status of Teflon. Still seems like cast-iron is best if you're looking for non-stick. It just works better.
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