NY Times Dining Section Roundup: 9.27.06

Today’s New York Times’ Dining Section is full of persuasive voices calling for everything from stronger regulations for factory farms to stronger drinks.

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(Image credit: Apartment Therapy)

Cookware Store Settles Into Its New Home: Now that Florence Fabricant has announced the opening of Broadway Panhandler in its new spot, get ready for the lines to grow even longer. She describes the downtown favorite as a “a warren of industrial racks filled with more than 15,000 items, from giant paella pans to minuscule truffle cutters.” We’ve been discussing the opening here. If you haven’t tried a Le Creuset cast iron pot yet, the 2 quart round oven for $63.95 might be the deal for you.

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(Image credit: Apartment Therapy)

There’s More Than Heat to a Pepper’s Personality: A guide to tasting chilies with a focus on their flavors as well as their heat with recipes for: Papas a la Huancaína, Turkey Kebabs With Urfa Pepper, and Chickpeas With Thai Chilies.

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(Image credit: Apartment Therapy)

Strong Drink Is Not for Men Alone: Alex Witchel wonders why restaurants serve women weaker cocktails. I want to try her signature drink, a Maker’s Mark with soda, but I didn’t need another deviled egg recipe.

PLUS…

Tainted Spinach Brings Demands for New Rules: I was surprised to read that “More outbreaks of disease are now traced to produce than to meat, poultry, fish, eggs and milk combined.”

Old Favorite, New Tricks: The Minimalist encourages us to play around with new ideas for cornbread and gives a basic corn bread recipe to get started with. Does anyone have a particular brand of cornmeal to recommend?

A Guide to Farmed Caviar: Prices, links, and phone numbers for top vendors.

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