NY Times Dining Section Roundup: 7.26.06

Pin it button big

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.

Pin it button big

On the Stage, Not at the Stove: Bouley, the Missionary: David Bouley, cooking instructor. Anyone can play, for $175/session.

Pin it button big

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 Persillé, a Burgundian terrine in which cooked ham and parsley are bound with gelatin, to go with your Burgundy.

You Might Also Like

Around the Web

Categories

Books & Media, Roundup

Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.

8 Comments