Ready for our top five favorite things from today's New York Times dining section? Let's start with the meat sculptures from Mark Bittman's piece - oh wait, they're really mushrooms...
Times Top Five: Meat Gives Way To Veggies
From the NY Times Dining Section 06.11.08
- Mark Bittman puts meat in its place Which is, not too much of it, tossed with plenty of vegetables. His list of tips on eating less meat and getting over our high-protein hangups is great. As is the illustration at the top of the page.
- Bad economy? Grow vegetables! Food is getting more expensive - ergo, grow more of your own. We like this trend.
- Falafel from canned chickpeas Sounds delicious.
- Kids who eat scorpions Down with hiding miniscule amounts of spinach in brownies! Matthew Forney gives tips on raising non-picky eaters. (Hint: move to Beijing.)
- Great inspiration for dressing up ciabatta Wood-fired bread sold in Union Square also inspires us to do some grilled breads with cheese this summer.
What was your favorite bit of the dining section this week?
(Top image: Tony Cenicola for The New York Times)
Comments (5)
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regarding the ciabatta article: if any of you NYers reading need a nice day trip in apple picking season (or anytime i suppose) you should rent a car and go up to bobolink dairy. my boyfriend and i went last year. the area is full of beautiful B&Bs and apple orchards. AND the breads from bobolink at the market can not compare to those sold right from their farm, just pulled out of the oven. seriously. they're amazing!
view TheVillageVegetable's profile
I really liked Mark Bittman's article. I think he's right that you can cut down on meat without being militant about it. I think he also makes a great point that we can all cut down on portion size.
view misswhisk's profile
I loved Bittman's article as well. I've started cooking almost exclusively vegetarian -- mostly because of this site -- and his advice is great. Just six months ago, I didn't think it was cooking unless some meat was involved. Now, I'd rather forgo the effort in most cases.
view rizzuhjj's profile
I love that Mark Bittman is addressing the need for Americans to cut back on meat consumption. I used to think it wasn't dinner without some animal protein on the plate; now I'm more likely to be inspired by vegetables when I cook, and my partner and I probably eat about 1/2 pound of meat a week. That's what most Americans eat every day, btw!
As for the felafel, well, I can't imagine anything tasting better than the original. I think it's worth the forethought to soak some chickpeas and go the traditional route.
And yay for gardens! Ours has expanded to a third of our backyard.
view sjbreeze's profile
I agree on the chickpeas -- the update sounds fine, but it's really not *that* much effort (beyond forethought) to use dry chickpeas over the blander, mushier canned kind.
view jsomethingk's profile