NY Times Dining Section Roundup: 2.7.07
Today’s New York Time Dining Section introduces a new column: A Good Appetite, about the thoughts and inspirations behind home cooking. Sweet!
A Morning Meal Begs to Stay Up Late: Elevating the egg for a dinner dish is a sage suggestion at the start of this new column.
This practical column is by Melissa Clark, who recently wrote about experimenting with lard to make pie crust. With recipes for: Garlicky Swiss Chard and Buttery Polenta With Parmesan and Olive Oil Fried Eggs.
If you’re looking for more egg ideas, the Times featured cooking with eggs Japanese style last spring.
• An Indulgence for a Wine That Asks for Hearty Meat: Pairings suggests Amarones with Pasta With Wild Boar Sausage and Kale.
. . . and don’t miss the cooking content from Sunday’s issue.