NY Times Dining Section Roundup: 1.10.07

NY Times Dining Section Roundup: 1.10.07

Chris Phillips
Jan 10, 2007

From the New York Times' Dining Section...

Hot Stuff: Finally! An authoritative, in-depth and common sense report about silicone kitchen tools. Remember: Silicone pans must be greased. The article gives the silicone potholders a strong recommendation -- have you tried them? Print this list of recommended silicone items for your next trip to your local kitchen store.

The History of Crunchy, Revisited: The Minimalist invites us to "take a trip back in time, to when all granola was made at home."


The Claim: Hot Leftovers Should Cool at Room Temperature: Looks like editors are making a subtle change to the Dining section site. They are now placing more food coverage from the Times on the main page of the Dining section, even if the piece didn't run in the Wednesday food section in print. This is a smart change, perhaps the work of the section's new-ish editor, Pete Wells. This piece about the science of storing leftovers ran in Science Times and without this cross-posting, Dining fans could have missed it.

• Fancy Fish Recipes: Turbot Poached in St.-Émilion by Gordon Ramsay and Oven-Roasted Branzino With Hazelnut Picada from Judy Rodger's Zuni Cafe Cookbook.

Recipe Redux: 1959: Stuffed Pork Chops: Yet another article about pork from the Sunday Magazine. There's an irritating tone of superiority in this column about updating recipes, but the Brined-and-Braised Pork Belly With Caraway recipe sounds excellent.

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