NY Times Dining Section Roundup: 7.26.06

NY Times Dining Section Roundup: 7.26.06

The Taco Joint in Your Kitchen: Since your chances of getting a really good taco at a restaurant on the East Coast are so slim, why not make one at home. It isn't difficult. On the Stage, Not at the Stove: Bouley, the Missionary: David Bouley, cooking instructor. Anyone can play, for $175/session. Creamy, Healthier Ice Cream? What's the Catch?: Reduced Fat, Light, how about a protein cloned from the blood of an eel-like Arctic Ocean fish, the ocean pout: are these words you want associated with your ice cream? PLUS... • The Day Mom’s Pasta Trick Outsmarted Itself: The Brining It Home column covering all things Greenmarket-related, reminisces about summer pasta salads, and provides a simple recipe. • Looking for Love at Bargain Prices: Burgundies that won't break the bank. • Light and Simple, a Burgundian Terrine Makes Wines Feel Right at Home: Jambon PersillĂ©, a Burgundian terrine in which cooked ham and parsley are bound with gelatin, to go with your Burgundy.
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