NY Times Dining Section Roundup: Artisan Foods and Home Cooking

The New York Times' Dining Section was all about homey comfort cooking and artisan foods this week...

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Basic Pie: No Oven Required: Mark Bittman makes pizza... on the stove? He says that pizza fritta is ultracrisp and tastes of olive oil. Has anyone tried this?

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A Chance to Meet (Four-Footed) Cheesemakers: Work at the Gap and you might get to take field trips to meet goats. Saxelby Cheesemongers is organizing bus trips to local cheesemakers like Sprout Creek Farm outside of Poughkeepsie.

Preservation's Progress: More on artisan and heritage foods - in this case, turkeys. Frank Reese Jr. is committed to saving the genetic heritage of turkey breeds that have all but died out. Check out the great slide show on this story, too.

Vintage Madeira's Enduring Charms: Eric Asimov explores rare vintage Madeiras - they are getting harder and harder to find.

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&bull The Meatloaf Conundrum: Melissa Clark offers a solution to dry meatloaf - Bacon-Topped Meatloaf Burgers.

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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.