From the New York Times' Dining Section...
In Search of Grocery Jems: Julia Moskin braves the city supermarkets in search of unsung products. Too bad she doesn't tells what stores she visited. I was surprised see recommendations for B&M Baked Beans, Progresso Lentil Soup, and Kozy Shack Rice Pudding. In a side bar, she suggests the best basics for your pantry.
Chains Take Inventory, Along With Some Chances: Kim Severson studies the changing nature of the supermarket business. She says that the modern supermarket began with the opening of a King Cullen in Queens 76 years ago. Artist Bruce McCall shares his vision for the supermarket of the future -- kiddie pool included.
Vegetable Love, Requited: Celia Barbour goes to market again. This time she gets "all deep and philosophical inside" over fall salads. She includes recipes for Dandelion, Bacon and Egg Salad; Apple, Cranberry and Goat Cheese Salad; and Chicken and Parsnip Salad With Roasted Shallot Dressing.
PLUS...
Ah, sweet validation! I've relied on Progresso lentil soup (with added cumin, even...plus a dose of hot sauce) for fast-and-lazy workday lunches for a long time now, but I always felt slightly guilty about it. No more!
I too feel sweetly validated! for years I've been telling everyone that those Nathan's pickles are the absolute BEST and I always get a vacant, vapid stare back at me
Now I can say, "well the Times says it's true so I must be right"
I love being right ;-)
Ann, where do you buy these Nathan's pickles? I don't think I've ever seen them in my local Key/Met Foods.
ha, that's the funny thing, I've only ever found them while visiting my folks upstate!
I always bring back a couple of jars of them
god, soooooo gooooood! but she pointed out they have another name, so I'm going to start looking for those now too!
The Times' pantry staple list is very sensible.
My fantasy pantry would be to have a minimum number of store-bought items. To that end I have been making chicken broth with the carcass of a rotisserie chicken (OK, store bought) and freezing the results in ice cube trays. I have been amazed at how often I reach for them and what quick, satisfying flavor they ad to simple things like sauteed vegetables.