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NY Times Dining Section Roundup: 3.28.07

Beer and a lot of pancakes in the New York Times' Dining Section today . . .

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Pancakes of the World, Dressed for Dinner: "None of these pancakes take more than a half hour to prepare. How easy can a delicious supper get?" asks the Minimalist. With recipes for: Italian-Style Vegetable Pancakes, Spinach Pancakes, and Korean-Style Crisp Vegetable Pancake (Pa jun).

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1966: David Eyres Pancake: We've shared thoughts and recipes for "the big pancake", that classic 1960's-1970's dish here before. In the Sunday Magazine, Amanda Hesser looks into the origins of the recipe and a way to make the concept into a savory. We got a kick out of the photo/chart with reminders on how to best serve the big pancake. Limoncello, anyone?

Pickles and Cheese, Not Wine and Cheese, at the New Whole Foods: Here's Florence Fabricant's dispatch from the Bowery Whole Foods. Were you at the pre-opening last night? What did you think of Whole Foods 2.0? We'll post our pix in a bit.


PLUS...

The Hunger and the Hostility Vanish in One Bite: Alex Witchel shares a recipe for Sauted Chicken Livers With Mushrooms and Sage. She says they have an "Old World, homey taste, like something my far-from-French grandmother used to make."

You Can Disinfect a Kitchen Sponge in the Microwave:"Although effective as a sterilizer, microwaving kitchen sponges can pose a safety hazard."

For a Sweeter Passover, Old and New Sephardic Delights: Sephardic dessert recipes including Chocolate and Olive Oil Mousse and Orange-Almond Flan.

Overcoming a Frat Party Reputation: Eric Asimov goes drinking with the guys from BeerAdvocate.com. This reminds us of the TONY cover on Beer vs. Wine a few weeks back written by the editor of RateBeer.com.

Comments (1)

i've been making savory big pancake for ages, it's like a much better pizza - parmesan, olive oil subbing for butter & whatever topping -- olives, onions, tomatoes all fab.

posted by abby on 2007-03-28 16:00:40
view abby's profile
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