NY Times Dining Section Roundup: 7.26.06
The Taco Joint in Your Kitchen: Since your chances of getting a really good taco at a restaurant on the East Coast are so slim, why not make one at home. It isn’t difficult.
On the Stage, Not at the Stove: Bouley, the Missionary: David Bouley, cooking instructor. Anyone can play, for $175/session.
Creamy, Healthier Ice Cream? What’s the Catch?: Reduced Fat, Light, how about a protein cloned from the blood of an eel-like Arctic Ocean fish, the ocean pout: are these words you want associated with your ice cream?
• Looking for Love at Bargain Prices: Burgundies that won’t break the bank.
• Light and Simple, a Burgundian Terrine Makes Wines Feel Right at Home: Jambon Persillé, a Burgundian terrine in which cooked ham and parsley are bound with gelatin, to go with your Burgundy.