NY Times Dining Section Roundup: 8.16.06

From this week’s New York Times’ Dining Section

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(Image credit: Apartment Therapy)

Pickles, Pies and Blue-Ribbon Biscotti: Julia Moskin looks at the new wave in fairground cooking competitions.

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(Image credit: Apartment Therapy)

A Food Website, Spiced with Attitude: Our friends at CHOW launch their new website.

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(Image credit: Apartment Therapy)

The Freshest Produce (and Duck Tongues?: The Chef column follows Zac Pelaccio to the Greenmarket, and the cult-of-offal as he explains his own fusion style. Think Alice Waters meets Anthony Bourdain. With the recipe for his Pork and Watermelon Salad.

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(Image credit: Apartment Therapy)

Churning Out Ice Cream Until the Sunday After Next: The Times’ test kitchen tries out the newest kind of home ice-cream makers; those with compressors, meaning you can make batch after batch without having to re-frezze a canister. Brilliant. With a recipe for Cherry Spumoni.

PLUS…

A Zin Oasis in Mexico’s Dusty Hills: Asmiov finds plenty of good Zinfandel to pour in Baja California.

The Mexican Unpizza: The Minimalist is drawn to the Mexican Version of the dish we often associate, incorrectly, solely with Italy. With the recipe for Tlayuda With Black Bean Purée.

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