NY Times Dining Section Roundup: 12.6.06
A great issue of New York Times’ Dining Section today. Bittman is back with more about that bread and the great Harold McGee is here, in what’s looking like a new Curious Cook column, with “new ideas about the alchemy of cooking.” Let’s go!
When Science Sniffs Around the Kitchen: Harold McGee takes us on a tour to the intersection of cooking and the science of smell. Come back soon, McGee! This article is already the #1 most emailed Style Section story.
No Kneading, but Some Fine-Tuning: Minimalists are usually too chill, too spare to look back. But in this rare look back, Minimalist Mark Bittman takes a second look at his no-knead bread recipe.
Bittman answers many of the questions raised here and shares some new suggestions (use rapid-rise yeast, add more salt, take the handles off your Le Creuset before you bake with them). He seems so cheery about the pick-up the recipe’s received: “translated into German, baked in Togo, discussed on more than 200 blogs and written about in other newspapers. It has changed the lives (their words, not mine) of veteran and novice bakers.” We still have an active discussion about the bread going here, here Please jump into the no-knead, shaggy dough fray.
A Market Grows on the Lower East Side: “The market has been in continual operation for the past 66 years. But it is thriving today as it never did . . . 26 vendors now occupy every square foot of selling space.” Must admit I’ve never been there, never even heard of it. I bet it will be crowded this weekend. Any reports on the Essex Street Market from our readers? Food for “immigrants and hipsters alike since 1940.” Sounds like a tagline to me.
• Honoring R.W. Apple in Words and Food: Frank Bruni rounds-up tributes to this man with “prodigious appetites, which could never be confined to one area of interest, one axis of influence.”