NY Times Dining Section: Browned Butter and Buffalo Milk

NY Times Dining Section: Browned Butter and Buffalo Milk

Faith Durand
Sep 27, 2007

This week's New York Times' Dining Section is pretty heavy on the eating out, but there's a gem from Mark Bittman and some wines we'd like to try too. Check it out...

A Time and a Place for Cream and Butter: The Minimalist argues that cooler weather gives an excuse for restaurant-style cooking at home. Restaurant-style, in this case, meaning browned-butter scallops in a basil cream sauce.

Food Stuff: Florence Fabricant tells us about the delicacies of Southern Italy - barilotto, a ricotta salata made with water buffalo milk, and Fattoria Garofalo Burro di Bufala, buffalo milk butter. She also sings the praises of Niagara grapes and Freefoods, in Midtown.

Wines of the Times: Red Wines Under $10: "Gulpable and satisfying." Have you tried any of these, and do you agree?

A Hiccup in Screw Tops' Acceptance: Screw tops are, um, suffocating wine.

Out in Front but Often Overlooked: Fascinating piece on the art practiced by front-of-house staff.

Eggs Eli: In the Sunday Magazine, Amanda Hesser makes eggs with anchovies and Crisp Pork With Scrambled Eggs and Yellow Chives.

This Week's Recipes
Lasagna Vincisgrassi
Spaetzle With Corn, Peas, Braised Rabbit and Tarragon
Scallops With Cream and Basil
Cornbread Cake

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