NY Times Dining Section Roundup: 2.21.07
From the New York Times’ Dining Section…
A Grandchild of Italy Cracks the Spaghetti Code: Kim Severson heads to Italy in an attempt to discover the history of her family’s red sauce. She realizes Americans use too much oregano and finds Italians don’t put their meatballs in red sauce. In passing, she suggests that canned carrots might be the key to a favorite version of the family recipe. With recipes for Italian Meatballs and Zappa Family Spaghetti Sauce.
Patience Turns Milk Into a Foolproof Treat for Dessert: The Minimalist does dessert. His rice pudding is one of my faves so I can’t wait to try these new recipes: Maple Crema, Vanilla Pudding, and Indian Cornmeal Pudding.
• Fresh Five-Spice Powder, With a Twist of the Wrist: Williams-Sonoma finds a new way to keep five spice powder fresh.
• When Meals Played the Muse: A retrospective of Gordon Matta-Clark’s food inspired work opens tomorrow at the Whitney Museum here in New York.