NY Times Dining Section Roundup: Potato Chips, Strawberry Ice Cream, Making Butter

NY Times Dining Section Roundup: Potato Chips, Strawberry Ice Cream, Making Butter

Chris Phillips
Jul 6, 2007

From the New York Times' Dining Section...

The Best Chip? The First One Out of the Bag: Summer time is potato chip time. The Times says: "The humble, affordable potato chip engenders a special kind of loyalty among Americans." The tasting panel reports that Kettle Brand and Cape Cod are their two top potato chip choices.

The Debate Over Subsidizing Snacks: The Farm Bill is up for renewal and is capturing more attention that usual. "Increasingly, people are blaming the farm bill, and the longstanding agriculture policy it embodies, for some of the problems afflicting the country: the growth in obesity, the increase in food poisonings, and the disappearance of the family farm," reports Marian Burros

The Strawberry Problem, Solved at Last: Here's a strawberry ice cream recipe that avoid big frozen chunks of strawberries by going soft-serve style.

PLUS...

Don't Hold Back Flavoring the Mayo: The Minimalist gives some smart suggestions for doctoring up store-bought mayo at home. These are great tips, but we still hope you'll try making your own mayonnaise at home at least once.

Curd Mentality: The Times Magazine gives recipes for butter, buttermilk and Chilled English Pea-Mint Soup.

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