NY Times Dining Section Roundup: 1.25.06
Do the folks at the Dining Section of the NY Times think we’re dealing with the dead of winter by eating out? They must, because there is little of interest to a cook in today’s edition.
Traditional Flavors of the Lunar New Year: Dana Bowen welcomes the Year of the Dog with traditional recipes for Vietnamese Caramelized Pork (Thit Kho To) and Korean Rice Cake Soup with Dumplings (Duk Mandu Gook).
Making Ravioli, With the Inside Out: The Minimalist is pushed to page six, why? His article this week is for those who find making stuffed pastas by hand a pain – he suggests serving them nude. This deserves better billing than page six.
From Scottish Waters, Hand Cut by a Peer: Profile of an artisinal Scottish smokehouse that raises its own salmon – “like a neighborhood bakery growing the peaches for its pies” – we love it.