NY Times Dining Section: Browned Butter and Buffalo Milk
This week’s New York Times’ Dining Section is pretty heavy on the eating out, but there’s a gem from Mark Bittman and some wines we’d like to try too. Check it out…
A Time and a Place for Cream and Butter: The Minimalist argues that cooler weather gives an excuse for restaurant-style cooking at home. Restaurant-style, in this case, meaning browned-butter scallops in a basil cream sauce.
Food Stuff: Florence Fabricant tells us about the delicacies of Southern Italy – barilotto, a ricotta salata made with water buffalo milk, and Fattoria Garofalo Burro di Bufala, buffalo milk butter. She also sings the praises of Niagara grapes and Freefoods, in Midtown.
• Wines of the Times: Red Wines Under $10: “Gulpable and satisfying.” Have you tried any of these, and do you agree?
• A Hiccup in Screw Tops’ Acceptance: Screw tops are, um, suffocating wine.
• Out in Front but Often Overlooked: Fascinating piece on the art practiced by front-of-house staff.
• Eggs Eli: In the Sunday Magazine, Amanda Hesser makes eggs with anchovies and Crisp Pork With Scrambled Eggs and Yellow Chives.