From the New York Times' Dining Section...
A No-Frills Kitchen Still Cooks: Beautiful, expensive kitchen equipment is not necessary, Mark Bittman roars. "Stay out of the fancy places and find a good restaurant supply house" and you'll be able to equip a kitchen for $200-300. Do you agree with this back-to-basics approach?
A Sweet So Sour: Kool-Aid Dills: Have you ever tried a pickle flavored with Kool-Aid?
Book of Revelations: The Sunday Times Magazine marked the 25th anniversary of The Silver Palate Cookbook and shares a recipe for Chicken Marbella. Do we have some Silver Palate cookbook fans out there?
• The Five-Second Rule Explored, or How Dirty Is That Bologna?: Harold McGee disproves the five second rule.
• New York Makes a Strong Showing at the James Beard Awards: The Times recaps Monday night's awards.