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

From the New York Times' Dining Section...

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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.

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If It Sounds Bad, It's Got To Be Good: Recreating Franny's Raw Tuscan Kale Salad With Pecorino .


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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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.