Dining Section Roundup: 12.7.05
Great Dining Section in today’s NY Times. Despite it being a “Dining Out” rather than a “Dining In” week on the Times’ editorial calendar, there were a number of exciting articles for cooks.
Ever So Humble, Cast Iron Outshines The Fancy Pans: Mark Bittman, the Minimalist, writes an ode to cast iron. We couldn’t agree more.
Real Food Doesn’t Hold Still: Andrew Scrivani, a food stylist and photographer, gives a moving argument for “practical cookbooks” over those that are eye-candy.
Cannery Row II, Starring the Sardines: A sweet little ray of hope for the state of our oceans – it seems the Sardines are slowly making a comeback in Monterey Bay and Judy Rodgers of Zuni Cafe is wrapping them in grape leaves and grilling them.
Temp Jobs at the Wine Shop: Let the Orientation Flow: If you ever wanted to know how Sherry-Lehmann manages to sell so much wine during the holiday season, so seamlessly, with so much friendliness and even a little humor, read on…
Food Stuff: Florence Fabricant’s weekend page of tidbits features a new caviar and delicasies boutique in Harlem called Emperor’s Roe, a chocolate company that mixes organic and fair trade chocolate with wines and spirits called Cocoa Vino, and a new brand of domestic Parma-style prosciutto called La Quercia.