NY Times Dining Section Roundup: 12.13.06

NY Times Dining Section Roundup: 12.13.06

Chris Phillips
Dec 13, 2006
From today's New York Times' Dining Section... The Old-Fashioned Secret of Holiday Treats: The Times explains how cane syrup, brown sugar and molasses are made and how they contribute to the flavor of holiday treats. "When baking with these darker sweeteners, you reclaim the satisfyingly complex flavors of the past," says the article. With recipes for: Louisiana Gingerbread, Cane Syrup Popcorn Balls, and Cane Syrup Cake. Sugar, Transformed: Like Martha, the Minimalist encourages us to make our own nut brittle. I've never done it because I'm afraid of burning sugar to my new stove top. Have you? • From Hungary, for Hanukkah, From Long Ago: Joan Nathan shares Hanukkah memories and recipes including: Cheese Danish Pastries, Hungarian Stuffed-Under-the-Skin Chicken, and Hungarian Eggs With Tomatoes, Peppers and Onions. • Serious Cookbook, Manic Pig: How a Canadian restaurant's self-published cookbook became "a publishing phenomenon." With a recipe for Venison Tartare. • From the Sunday Times Magazine: Julie Powell, early well-known food blogger, looks into her recipe file and reflects on why she's hung on to some recipes for so long. With recipes for: Coffee-Roasted Fillet of Beef and yet another take on Macaroni and Cheese.
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