The cover image of a handful of black truffles spilling out of a green plastic strawberry basket in today's New York Times Dining Section didn't exactly whet my appetite. If you're like me, truffles have a strong allure, but not because of the way they look on a white backdrop. I want to see pigs rooting around in the dirt; I want to see them shaved and melting like chocolate over a bed of pasta; don't give it to me straight.
Cultivating A Mystique: The debate over whether farmed truffles are as good as the wild ones.
People Are Coming Back, but the Crawfish Are Scarce: Between hurricaine Katrina and the drought, damages to Louisiana's usually cheap, plentiful crawfish crop is causing high prices and scarce supply.
For Chicken, a Simple Sauté Out of Africa: Bittman sings the praises of non-couscous Northern African food, and makes a Chicken Sauté with Green Olives to prove his point. The video is worth watching for a mysterious guest taster.
I thought this week's Dining In/ Dining Out was great for the "cookability" of it all. There's at least three recipes in there that I'd actually make. I did a post about it on my blog today.
Was glad to see that Guido recommened the sweet potato recipe and said he made something similar last year. I'll give it a try soon.
Chris - I felt the same thing, very cookable Food section this week
I found a link online to last year's sweet potato/red lentil dal
click my name, or
http://www.veganrepresent.com/forums/showthread.php?t=5490
it's a great lunch with brown rice
we serve it with Bittman's HTCE coconut leg of lamb for dinner parties