We're on the same wavelength with the Times today; we're talking about grilling, and they're talking about picnics. Mark Bittman returns to his famously popular lists of quick dishes and pulls out 101...
This week the Times dining section has a special issue - it's all about drinks! We were hard pressed to choose just five favorite things this week, but we managed. Here are our top picks, including so...
Ready for our top five favorite moments in this week's New York Times dining section? Ready, set, here we go... ...
Ready for our top five favorite things from today's New York Times dining section? Let's start with the meat sculptures from Mark Bittman's piece - oh wait, they're really mushrooms... ...
We all have recipe deal breakers. You know, those things that make us stop reading the recipe, put it down, and promptly pull out the next one. For a long time one of those deal breakers for us was, "...
We loved this week's Times Dining section. It just felt... spring. Here are our top five favorite things about this week's New York Times Dining Section, starting with an exotic version of spinach sal...
For any food lover living in New York, Zabar's is one of those institutions we naively believe has always been around and will always be around. Its crowded aisles and barking counterpeople seem like ...
Our favorite piece from The New York Times Dining section this week was Alex Witchel's Feed Me column. She rhapsodized over the pleasures of simple layer cake, frosted with chocolate icing, especially...
Our neighbors have pulled out the grill, but we're grill-less for now, and July seems a long time away. What do you do when you have no grill? Mark Bittman comes to the meat-lovers' rescue with tips ...
Memorial Day is a week from today; we can scarcely believe it! To celebrate the informal beginning of the summer season we are giving you a warm weather cocktail recipe every day this week. We'll lead...
Have you seen this yet? The New York Times Dining Section has a whole piece on knife skills, vegetable carving, and food art. These knife skills are way out of our league... ...
The New York Times' Dining Section this week felt like spring. Our favorite piece was this article and slideshow on city gardens: Urban Farmers’ Crops Go From Vacant Lot to Market. Urban community g...
After a heavy Eating Out section last week, the Times returns with a fabulous Dining In lineup of articles in today's Dining Section. We were arrested by the photo above of heirloom moon and stars wa...
With rising food costs, subsidized US corn glutting the market, and the dollar becoming further devalued, we've all been getting a crash course in Economics 101 these past few months. But the New York...
Chocolate pudding! Melissa Clark goes on an all-out quest to discover the chocolate pudding of her dreams in her piece You Call That Pudding, Grandma?. She comes back with not one but four decadent re...
There is so much great food in the Times Dining section today. Some of our favorites were from the piece with Susie Fishbein, a much-loved and respected kosher cook whose cookbooks are bestsellers and...
Lots, according this article in the New York Times Dining section today on microtargeting, or the use of very precise bits of data to target voters. Turns out that a skillful pollster can figure out a...
Are Greeks better cooks than the French? Michael Symon, chef of Lolita in Cleveland, says so, and attributes it to the Greek love of their particularly thick yogurt. Higher in fat, protein, (and flavo...
Quiet day for cooks in the New York Times' Dining Section but there are a few good recipes lurking in its mainly restaurant-driven content this week. Quickly and Easily, a Touch of Elegance - Mar...
The New York Times' Dining Section takes on the much-maligned microwave oven, and Mark Bittman wonders aloud if it ought to be renamed the "the whiz-bang steaming oven." Vegetables and steamed puddin...
One of the great things about Italy is they love making rules. And they obey very few. That bit from Robert Trachtenberg's essay in the New York Times Sunday Magazine made us laugh. He defiantly flie...
The lead story in the Dining section in the New York Times this week reflects the current state of gloom and doom in the financial media; are we headed for recession? Are food prices rising? Will we a...
Today's Dining section in the New York Times was a doozy! There was enough good content to pack out a magazine - let alone a weekly section. There's so much that we want to talk about it for the rest...
We just have to direct you to Florence Fabricant's picks in the New York Times dining section this week. She has some great finds. Our favorite was this mortar and pestle from Suvir Saran's American M...
Easter Is for Baking, Too: OK, here's the deal - to those of us from a Slavic background, you really don't need to tell us that Easter is for baking. We're used to a full-out festival of carbohydrates...
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