Tag: Roundup - NY Times Dining Section | Apartment Therapy

Join the Club: Goat is the New Lamb

After all of our cheerleading of goat last week, we had a little laugh when we woke up to The New York Times dining section's top article: "How I Learned to Love Goat Meat." We'd love to call ourse...

Meat/Un-Meat: Cook Heirloom Beans Tonight!

Whether you eat meat or not, heirloom beans are one thing we should all be able to agree on. Heirloom beans, thanks in part to the phenomenally popular beans of Rancho Gordo, have seen an enormous ren...

Times Top 5: Whoopie Pies and a Blood Orange Cake
From The New York Times Dining Section 03.18.09

There's a lot of sweet in today's Times roundup. First up are whoopie pies. We've written about them before and even wondered if they'd be the new cupcake. Well, they're apparently sweeping the countr...

David Lebovitz Turns Popovers into Sugared Puffs

The premise of the Recipe Redux column in The New York Times Magazine is that a chef tackles an old, dusty recipe from the newspaper's archives and creates something similar, but with more bells an...

Times Top 5: Michelle Obama Wants Healthy Food for All
From The New York Times Dining Section 03.11.09

It's easy for the Obamas to eat fresh vegetables at home; they have a White House chef catering to their every whim. But Michelle Obama is tackling healthy eating as part of her agenda, and she's push...

Times Top 5: Cheap Steak and Foolproof Fish
From the NY Times Dining Section 03.04.09

Cube steak, which can be one of several cuts of meat (or a combination) that's been rolled through a tenderizer, has a bad reputation. But some people are nostalgic for dishes from their childhoods, l...

Times Top 5: Brooklyn-Born Food and More Soup Recipes
From the NY Times Dining Section 02.25.09

We've known for some time that Brooklyn has a growing number of artisan food producers. Space is cheaper, for one thing, but there's also a passionate community that is welcoming locally made cheese, ...

Blogging The New York Times Magazine: Meat Pies (and a Little Snobbery)

A meat pie, with its rich gravy, tender chunks of beef, and buttery crust, sounds like heaven when it's cold out (and, for us, it still is). This week's New York Times Magazine has an article about tr...

Times Top 5: Polenta Pizza for Breakfast
From the NY Times Dining Section 02.18.09

This would make a beautiful presentation for a weekend brunch. Bittman writes the lead article in today's New York Times Dining section, arguing for savory whole grain dishes to start the day. Otherwi...

Times Top 5: Global Fast Food and Sweet Tea with Vodka
From the NY Times Dining Section 02.11.09

When New York's immigrants come home from a long day at work, they don't microwave a Lean Cuisine. They cook quick, Americanized versions of their native dishes. Writer Leslie Kaufman ate dinner wi...

Southeast Asian Noodle Soups in The New York Times

When we announced Soup Month, several of you commented that you'd like recipes and tips for Asian soups. Then we remembered an article from our Times Top 5 at the beginning of January about Southeast ...

Times Top 5: DIY Cheez-Its?
From the NY Times Dining Section 02.04.09

Bittman is pushing homemade crackers laced with butter, cheese, or cream. His specialty is Parmesan, inspired by his childhood love of Cheez-Its. We share that love, so we might be making these soon. ...

Times Top 5: Here Comes the Bacon Explosion
From the NY Times Dining Section 01.28.09

If you've ever doubted the power of pork, this should change your mind. One BBQ blogger's creation has become so popular on the web that, well, now The New York Times is writing about it. See that, pl...

Times Top 5: Cellphones as Cooking Tools
From the NY Times Dining Section 01.21.09

We're still grocery-list-on-scraps-of-paper people, but more and more cooks are using their cellphones to streamline their shopping, searching recipes in the grocery aisles and checking sustainable se...

Times Top 4: Noodle Puddings and Obama's Eating Habits
From the NY Times Dining Section 01.14.09

Today's New York Times is light on cooking and heavy on eating out, with a big focus on the scene in Washington, D.C. But there's an interesting look at how Obama's preferences will influence restaura...

Have You Ever Made Gnudi?

Gnudi is pronounced nude-y, and how appropriate that is. Because gnudi are little lumps of the filling that would normally be inside ravioli, only boiled gently without their clothes. ...

Times Top 5: How to Stock Your Pantry in 2009
From the NY Times Dining Section 01.07.09

Mark Bittman is good at getting down to brass tacks on what you really need in your kitchen (we still refer to his 2007 list of essential, inexpensive cookware and tools). In today's Times, he's parin...

Blogging The New York Times: Tangerine Sherbet

We know what you're thinking: It's the first day of Eating Light month, and this is the second dessert post of the afternoon (first mini sweets, now frozen ones). Well, we wanted to highlight a new fo...

Rattles and Renovations: Melissa Clark's New Kitchen

Last August we gave you a sneak peek of New York Times food writer Melissa Clark's kitchen. We showed you a few photos of her original kitchen, due for imminent renovation, to be completed (hopefully)...

Times Top 5: Butter Cookies and a Better Pot Roast
From the NY Times Dining Section 12.17.08

Butter is supremely important in the structure of perfect shortbread and sugar cookies, and in the Times Dining section, you can read all about how to tell when butter is soft enough (but not too soft...

Times Top 4: Lobsters on Sale!
From the NY Times Dining Section 12.10.08

The Dining section is a study in contradictions today, with thrifty being the theme but a lot of space devoted to eating out—hence a Top 4. And lobster? Really? Well, yes. Melissa Clark tells us why...

Times Top 5: White Russians and The Big Lebowski
From the NY Times Dining Section 12.03.08

It's the spirits edition of the Times dining section today, with a look at the popularity of the White Russian (thanks, Jeff Bridges), tastings of single malt scotch, and a boozy chocolate cake. Plus,...

Blogging The New York Times: How to Throw a Cheap(er) Holiday Dinner Party

We don't usually find much cooking inspiration in the Sunday Styles section of The New York Times, but yesterday the cover story had a dinner party for eight that ran $30 a person—booze and winter w...

Times Top 5: Fennel Salad and Luscious Squash
From the NY Times Dining Section 11.26.08

The Times already did their big Thanksgiving section last week, so what's left for today, the day before the day itself? Well, let's see. Luscious photos of squash. A strong suggestion (we can't tell ...

Blogging The New York Times: Kroger Grocery Stores and Murray's Bringing Good Cheese to the Midwest?

The top story in today's New York Times Dining area is one that we blogged back in March: national grocery store chain Kroger is partnering with New York's Murray's Cheese "to bring cheese to a wide a...

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Posts tagged “Roundup - NY Times Dining Section”