NY Times Dining Section Roundup: Tomato Paella, Brown Butter Corn

NY Times Dining Section Roundup: Tomato Paella, Brown Butter Corn

Chris Phillips
Sep 5, 2007

This week's New York Times' Dining Section focuses on previews of new restaurants, but there's still plenty of headlines for cooks. Let's look ...

A Grand Paella Gives Way to a Simple One: Skip the shrimp, you won't miss the sausage, says the Minimalist. This week he gives us a recipe for Paella With Tomatoes. The recipe says the saffron is optional, but it seems like it would make a tremendous difference in this dish. Penzeys share some information about grades of saffron.

Ancient Flavors in a New Home: As Jewish families prepare for Rosh Hashana, The Times reviews Aromas of Aleppo: The Legendary Cuisine of Syrian Jews by Poopa Dweck. We've posted about aleppo before. This article suggests a salad of diced tomatoes dressed with with lemon, olive oil, aleppo and allspice. The reviews includes a recipe for Sweet Cherry-Stewed Meatballs.

Corn Steps Off the Cob, Into Elegance: Here's a way to get rich, caramelized sweet corn without a grill. Cut the corn off the cob and cook it in browned butter, suggests Melissa Clark. The corn can be used as a sauce for Roasted Fish Fillets With Brown Butter Corn Sauce. Clark mentions lemon thyme in her recipe. This is an amazing herb we've been enjoying from the farmer's market all summer. Any other lemon thyme fans here? How are you using it?

Take Our Survey After The Jump ...

The Essence of Nearly Anything, Drop by Limpid Drop: Lamb loin with an elixir of pretzels?!

Markets That Expand Restaurants' Identities: We blogged restaurants that double as markets last week. Now The Times suggests even more of them.

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