NY Times Dining Section: Home-Cured Olives and Plenty of Sauce

NY Times Dining Section: Home-Cured Olives and Plenty of Sauce

Faith Durand
Oct 18, 2007

From the New York Times' Dining Section...

Olives, Flavored by Time, Seasoned With Memories: Home-cured olives, with a primer on taking olives from the tree to the table, with tasty things such as olives steeped in olive oil and sprinkled with fennel seed, lemon zest and black peppercorns. A perfect project for Harvest Month.

A Purloined Fall Dessert Evolves Into a Favorite: Melissa Clark cobbles recipes together for a perfect Honey-Glazed Pear Upside-Down Cake.

Serving Pasta? Forget What You Learned: The Minimalist argues for less pasta, more sauce, and gives recipes for his favorites, like Pasta With Chickpeas, Chorizo and Bread Crumbs.

PLUS more food news, gossip, and debate...

Local Carrots with a Side of Red Tape: The struggle to get local carrots into local New York classrooms. Seems obvious, but it is actually quite difficult.

Industry Money Fans Debate on Fish: A children's health coalition came out with recommendations for fish-eating that contradict government warnings about mercury levels. Turns out, the group was partially funded by the National Fisheries Institute. Debate ensues.

An Early Departure for Beard Board Head: Dorothy Cann Hamilton steps down so her projects can be eligible for Beard awards.

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