NY Times Dining Section Roundup: Tex-Mex, Monkfish and Potatoes

NY Times Dining Section Roundup: Tex-Mex, Monkfish and Potatoes

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Faith Durand
Oct 24, 2007
From the New York Times' Dining Section... A Celebration of Tex-Mex, Without the Apology: In Texas, Tex-Mex is a verifiable cuisine of its own, and needs no apology. Recipes for authentic Tex-Mex dishes like Lime Soup and Chiles Rellenos are included. The Power in the Cask: Old Ways, New Beer: Old-fashioned, naturally carbonated cask-conditioned ales are making a comeback, and this article makes them sound irresistable. If It Sounds Bad, It's Got To Be Good: Recreating Franny's Raw Tuscan Kale Salad With Pecorino . PLUS... • From New York's Black Dirt A Glacial Secret Told by Onions: The story of the incredibly fertile Black Dirt just an hour away from New York, and the superior onions grown there. • Italian Food Bazaar Comes to Manhattan: Italian entrepreneur Oscar Farinetti is bringing Eataly, his Turin-based food bazaar, market, and food court to Manhattan. • A Partnership Steps Out of the Restaurant: Mark Bittman makes Monkfish with Mashed Potatoes, highlighting their silky, complementary textures.
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