NY Times Dining Section: Fresh Pesto and Glazed Carrots

From the New York Times' Dining Section...

The Urban Farmer’s Autumn Ritual: Melissa Clark preserves as much of her urban herb garden as possible - making enough basil pesto to last until spring, with a recipe for Soft Scrambled Eggs With Pesto and Fresh Ricotta.

Versatile Carrots, Respectfully Braised: The Minimalist makes Glazed Carrots with Orange and Ginger.

Having the Fizz Without the Guilt: Multiple options, from delivery service to undercounter appliances, for getting fizzy water at home. They thoroughly review some of the options we talked about here.

PLUS...

• Picky Eaters? They Get it From You: Macaroni and cheese, pb&j, M&Ms. If your child is a picky eater, says Kim Severson, new research says that it's probably because you were too.

• King Corn opens this week at Cinema Village. It's a look at the complex role of corn and corn subsidies in America's food landscape, told through two young protagonists who raise an acre of corn and follow it through the whole process of production.

Comments (3)

i have a question - i hate cooked carrots. love raw carrots. hate em cooked. what's a way to cook them where you don't taste sweet carrot grossness?

posted by elizabeth in AL on October 11th 2007 at 7:05am
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elizabeth,
Try stir-frying your carrots instead. I slice them up thin on the bias and toss them in with some garlic, onions and maybe other veggies. They don't get cooked for very long, so the texture stays crispy.

posted by Michelle of Montreal on October 11th 2007 at 8:39am
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oooh i'll try that. thanks!!

posted by elizabeth in AL on October 11th 2007 at 9:19am
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