From the New York Times' Dining Section... lots this week about tea and coffee. Is cozy weather upon us?
Tea's Got a Brand New Bag: It's not uncool anymore to sip tea brewed from a bag. Florence Fabricant gives us some tips.
From a Long Tradition, Small Sips Quickly Brewed: The Kung-Fu method of tea-brewing, straight from Chinatown.
For Perfectly Cooked Chicken, Use Both Sides of the Grill: The Minimalist tell us how to grill chicken perfectly, once and for all, with recipes for Grilled Chicken With Mediterranean Flavors, Grilled Chicken, Japanese Style, and Grilled Chicken With Chipotle Sauce.
Adrià May Be Relaxing, but His Obsessions Are Still Abuzz: Famed Spanish Chef, Ferran Adrià, of El Bulli on the Costa Brava just may inspire you to get really funky in your kitchen. Or not. PLUS... • Gratification, But Not the Instant Kind: Asimov takes a week off of official wine-tasting duties and has a close look at the California wine industry. • Things You Don’t Know, Can’t Know and Don’t Want to Know: Marian Burros offers a pint-sized exceprt from Marion Nestle's magnificent book, What To Eat. Warning: you may be shocked.