NY Times Dining Section Roundup: 9.27.06

NY Times Dining Section Roundup: 9.27.06

Chris Phillips
Sep 27, 2006

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

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.

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 HuancaĆ­na, Turkey Kebabs With Urfa Pepper, and Chickpeas With Thai Chilies.

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.


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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