NY Times Dining Section Roundup: 3.29.06

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(Image credit: Apartment Therapy)

To Lure the French, Don’t Be Too Sweet: Parisians are beginning to embrace north African pastries, whose sweetness they had previously shunned. With recipes for Dziriate, Cornes de Gazelles, and Hazelnut Baklava.

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(Image credit: Apartment Therapy)

Much Ado About Mutton, but Not in These Parts: Mutton 101, if you’re not from France, Africa, the Caribbean, Middle East, India, parts of China, Australia or New Zealand, in which case you probably know a thing or two already.

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(Image credit: Apartment Therapy)

Raiding the Souk: The Latest in Tagines: Armed with 14 lbs of chicken, Florence Fabricant puts the traditional terra-cotta tagine up against some of the newer models from Le Creuset, All-Clad, and Emile Henry. With a recipe for Chicken Tagine with Peppers and Chickpeas.

PLUS…

Salmon, Richly Spiced: The Minimalist gets a little wishy-washy on the issues over farmed vs. wild salmon and encourages using farmed salmon for its higher fat content (unlikely that you’ll overcook it). With a recipe for Salmon with Yogurt-Curry Sauce.

Olive Oils for Drizzling: From Israel, Harrington Trace Oil, at $19/bottle, this stuff isn’t for frying garlic.

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