NY Times Dining Section Roundup: Kimchi, Chickens, and Pork Jowl

NY Times Dining Section Roundup: Kimchi, Chickens, and Pork Jowl

Faith Durand
Jan 16, 2008

From the New York Times' Dining Section...

The Meat of the Matter in a Pasta Debate: What is the key ingredient in the classic Italian meat dish of pasta all'amatriciana? It appears to be mired in controversy, but the loudest voices say that guanciale - cured, unsmoked pig jowl - is essential.

But where to find it? This article explores the question, with a recipe for mouth-watering pasta all'amatriciana.

PLUS - Jamie Oliver slaughters a chicken on TV, Chinese fortune cookies that are actually Japanese, Minimalist pancakes and collectible kimchi...

Chefs' New Goal: Looking Dinner in the Eye: Chefs are leading the way in helping consumers remember that the meat on their plate was once a living creature. Gimmick or sincere? And will this trickle down to home cooks?

Whole-Grain But Not Heavy: The Minimalist makes pancakes.

Solving a Riddle Wrapped in a Mystery Inside a Cookie: Did fortune cookies originate in Japan? A fascinating piece of food anthropology.

With Kimchi, a Little Alchemy: The kimchi was collecting in the fridge as the author cultivates her condimaniac habit. Time to do something with it - Seared Pork Chops with Kimchi ensue.

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