From the New York Times' Dining Section...
Bringing Moos and Oinks Into the Food Debate: While vegetarians and meat eaters still have their differences, animal activism is becoming a mainstream concern as this time line shows.
Taking Wing: Mark Bittman shares a recipe for grilled chicken wings with provencal flavors.
At Last, Sweet Blackberries Stay the Course: Sales of blackberries are up. Are you buying these new varieties of blackberries -- sweet enough to eat without added sugar? What are you cooking with them? Here's a blackberry buying guide.
PLUS...
• Stopping at the Starters: This summer, Alex Witchel is ready to skip dinner and just eat appetizers. She shares a recipe for Prune Restaurant's Shrimp Toast.
• That Was Television, This Is Reality: Remember Harold, the Top Chef winner? His restaurant opened and here's the Time's review: "... while show business gave Mr. Dieterle his big break, his handling of it — including his reluctance to hold court in his restaurant, as other chefs do in theirs — makes clear that he doesn't want to be a showman."
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Comments (2)
I never buy blackberries. My parents have an abundance of blackberry vines growing wild in their backyard and also in the greenbelt that runs on the side of their property. Blackberry picking is part of the summer fun.
The blackberry story amused me--I grew up in Oregon and thought that blackberries were a weed that most people fought to keep from taking over the garden. We always went to empty lots and picked as many as we could ever want for jam, crumbles, etc. I don't miss the brambles, though. Those things are ferocious.