From the New York Times' Dining Section...
Cooking Defines Sephardic Jews at Sukkot: The Times takes an in-depth look at the food of the Sukkot holiday, including an interesting reference to candied spaghetti squash. Has anyone ever heard of that before? With recipes for Spiced Meat Pies, Spinach Cheese Pies, and Veal Stew With Tomato, Allspice and Fried Potatoes.
Sharing in the Feast With Johnny Apple: Adam Nagourney remembers one of The Time's biggest names in food.
Pork Sauteed in Red Wine: Don't miss The Minimalist's video about his new pork recipe, a braise for autumn. Pork cooked in wine is a theme The Minimalist keeps bringing us back to. This braised pork from a Minimalist column in the spring was excellent, so I'm eager to try this new apple, wine and pork recipe.
PLUS...
• A Taste of the New Sicily, Without the Airfare: Try the Rice Croquettes With Ragł and Fondue.
• A Fresh Splash of Japan to Add Zip to Fish: Yuzu are in season.
Tags
Roundup - NY Times Dining SectionRelated Links
- Fried Meat Kreplach and Other Forgotten Recipes
From the NY Times Dining Section 03.26.08 - NY Times Dining Section Roundup: Edible Magazines, Eggplant La Tavernetta
- Lovin' Spoonfuls: Comfort Pudding
- NY Times Dining Section Roundup: 10.18.06
- In the New York Times: Saul Zabar Turns 80
