NY Times Dining Section Roundup: 5.17.06
The dying art of curing meats, celery for dessert… it’s getting interesting over at the New York Times’ Dining Section…
Dry-Cured Sausages: Kissed by Air, Never by Fire: Making Salami the old-school way is a dying tradition; get one while you still can. Here’s where.
A Prince of Pork: In Seattle, Recreating the Perfect Ham: R.W. Apple travels to Seattle to meet Armandino Batali, an artisinal maker of Culatello, sweeter and more delicate than prosciutto.
Celery and Salad Take Turns as Dessert: The Chef column is still hanging with Iacopo Falai. This week he offers recipes for Celery Pudding Cakes with Strawberry-Rhubarb Compote and Strawberry Rhubarb Salad. Mmmmm.
• Smoky, Spicy and True of Heart: Eric Asimov pours a few nice bottles of Crozes-Hermitage.
• Crisp Grilled Birds That Borrow Their Flavorings From Provence: Florence Fabricant pairs the Crozes-Hermitage with some Grilled Quail With Olives and Polenta, appropriately flavored by a red wine marinade.