NY Times Dining Section Roundup: Krispy Treats and Marrow Bones

NY Times Dining Section Roundup: Krispy Treats and Marrow Bones

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Faith Durand
Oct 31, 2007

From the New York Times' Dining Section...

The Bartender Who Started it All: A feature on Jerry Thomas, bartender extraordinaire. He was born in 1830 and wrote the first American book on mixology. The piece reviews a new biography and gives recipes for classic cocktails like Sliver Fizz and St. Charles Punch.

Taste Takes a Holiday: Favorite Halloween treats from chefs and cooks, including a recipe for the arresting Caramelized Brown Butter Rice Krispies Treats.

The Minimalist: Mark Bittman offers up an English classic: roast beef-marrow bones from Fergus Henderson. Perfect cold-weather food.

PLUS...

Wines of the Times: Port's Not-So-Sweet Cousin: Eric Asimov reviews Douro reds from Portugal.

Serves 10, or 2 Teenage Boys: Even more ideal cold-weather food from Alex Witchel. Mistral's Chicken with Garlic feeds a happy crowd over and over again.

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