When we think of getting back into home cooking this fall, for some reason chickpeas come to mind. Their humble shape and savory tenderness feel homey and delicious; plus they are quick, easy, and rather meaty. The Minimalist reaches out with a great recipe for them in the Times this week, too - see this and the rest of our picks from the New York Times dining section below.
Times Top 5: Chickpeas, Sweet Corn, and Giant Ice Cubes
From the NY Times Dining Section 09.03.08
Along with primary coverage of new restaurants in New York for the fall, there was some good home cooking happening too.
- New tricks for old chickpea Can you say "Chickpeas with Ginger"?
- Three stunning corn recipes Melissa Clark gives us Spicy Fried Corn With Bacon and Chipotle, Corn, Tomato and Basil Chowder and Brown Butter Cornbread With Farmer Cheese and Thyme. Yum!!
- Massive ice molds from Japan Bigger ice cubes means slower melt and less dilution.
- Jim Lahey's new project We make an exception to our no-restaurant coverage for Lahey - the paterfamilias of the infamous no-knead bread. We'd eat pizza from this man's restaurant!
- Slow Food report A cautiously positive review of last week's festivities in San Francisco.
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Roundup - NY Times Dining SectionRelated Links
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From the NY Times Dining Section 03.04.09
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I really like cooking with chickpeas. Tonight I'm planning on making a bulghur recipe from The Complete Whole Grains Cookbook. Check my blog later to see how it turns out.
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