NY Times Dining Section Roundup: Hanukkah Babka and New Blue Cheese

NY Times Dining Section Roundup: Hanukkah Babka and New Blue Cheese

Faith Durand
Dec 5, 2007

The New York Times' Dining Section is very rich this week...

Inviting an Old Favorite to the Hanukkah Table: Basic to elaborate babka for the Hanukkah table. Recipes include Chocolate-Apricot Babka and another with Chocolate Almond Paste Filling with Rum-Soaked Raisins. The Times also repurposes their archives for a whole special section of Hanukkah recipes.

">Liquor of Legend: Absinthe is available (legally) again in the US, and these new incarnations of the Green Fairy are much smoother and more delicate than you might think.

A Blue Blood New in Name Only: Harold McGee returns with a feature on young cheesemakers in England recreating the classic Stilton with raw milk. Meet "Stichelton" - a wholly new and delicious artisan cheese.

The Minimalist: An Old Smoothie Turns Up a New Idea: The Minimalist suggests using getting your winter fruit in through frozen fruit smoothies.

When It Looks at You, It's Done: Melissa Clark falls in love with bulgur pilaf in Istanbul, and recreates Bulgur Pilaf With Chestnuts and Spicy Tangerine Brown Butter.


• The first Iberico hams from Spain have passed inspection and will begin to be sold this month. Also, due to the dollar's weakening, you can expect prices for European wines to go up steeply this year.

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