NY Times Dining Section Roundup: Rose Cream Meringues and Short Ribs

NY Times Dining Section Roundup: Rose Cream Meringues and Short Ribs

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Faith Durand
Feb 13, 2008

Coaxing Exotic Flavor From Familiar Elements - Where was Mark Bittman when we were looking for savory coffee recipes to polish off Coffee Week? These succulent braised short ribs would have been perfect. They still are perfect, as a centerpiece of a romantic Valentine's dinner. You can do them a day in advance, leaving their exotic flavors of coffee and chilies to develop overnight, and letting you concentrate on dessert and salad tomorrow.

More from the Times below.

Dark May Be King, but Milk Chocolate Makes a Move: Dark chocolate is generally considered far superior to bland, children's choice milk chocolate, but even Chloé Doutre-Russell is hard-pressed to turn down some of the great new milk chocolates coming on the market, with lower sugar content and higher cacao. Check out our own interview with Scharffen Berger's chocolate master to read how they make their milk chocolate so incredibly good.

Also, we just have to say, that great photo of the chocolate chess pieces totally reminds us of the molded chess pieces and chessboard cake we made last month...

I Love You, but You Love Meat: How do omnivore-vegetarian couples get dinner on the table? Gluten-Free Girl herself is interviewed, and the Times takes a look at incompatible eating habits and love.

Three Cheers for the Also-Rans: Eric Asimov explores good, although not great, wines. He says: Wherever vintages matter in the wine-producing world, consumers are infatuated with the great ones while paying little attention to wines from good vintages, even when they are significantly less expensive. Good is good enough for us - what does he recommend?

From Paris, With Hustle: Melissa Clark remembers Paris fondly and gives us a recipe for Pomegranate-Rose Cream Meringues.

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