NY Times Dining Section Roundup: 4.05.06

It's Passover for this week's New York Times Dining Section...

It's Passover, Lighten Up!: Turns out even a Rabbi would say legumes and baking powder are kosher for Passover. Let the baking begin! Recipes for Morrocan Shad with Fava Beans, Sesame Vanilla Passover Cookies, Orange-Almond Cake, and Double Chocolate Mocha Drop Cookies.

Pin it button big

The Chef: David Chang: Mark Bittman takes over "The Chef" column this week to profile David Chang, of the new 300sqft (including kitchen) Momofuku Noodle Bar (E. Village). With recipes for Braised Short Ribs, Super-Fast Pickled Pears, Sweet Shiitake Pickle, and Daikon Kimchi.

Pin it button big

In Two Minutes, It's All Done: Bittman takes on squid, frying up some Chicken With Arsenic? Is That O.K.?: This week, Marian Burros is scaring the hell out of us with the issue of arsenic added to commercial chickens. Yet another reason to eat organic.

Napa's Neighbor Makes Cabs, Too: Asimov and his pals review a slew Sonoma Country cabernets.

A Sonoma Red Beckons to Spring's Shad and Morels: Florence Fabricant pairs the Sonoma cabs with a very seasonal dish, Shad with Morels. YUM.

You might also like

Recommended by Apartment Therapy

Categories

Books & Media, Roundup

Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.

0 Comments