NY Times Dining Section Roundup: Veal, Anchovies, and Cheese TV
This week’s New York Times Dining section nudges us to reconsider a few ingredients with bad reputations: veal and anchovies…
Veal to Love, Without the Guilt: Some veal is being raised more humanely. Home cooks and chefs are serving veal again. With a recipe for Slow-Roasted Shoulder of Veal With Spring Vegetables.
Little Fish, Big Taste: The Minimalist loves anchovies and he wants us to try them in this simple sauce.
Two New Markets, With Food to Stay: Dining Under $25 checks out the eats served at the Bowery Whole Foods and the Fairway in Red Hook. A lobster roll seems like a great treat at the end of a Fairway shop.
• Ceylon Curry of Oysters: Amanda Hesser explores the city’s take on Indian cooking in 1939. With recipes for Ceylon Curry of Oysters and Steamed Wild Striped Bass With Coconut Rice and Apple-Banana Chutney.
What recipe are you most likely to make this week? We already tried the Minimalist’s anchovy sauce. We don’t think we picked up were the right anchovies. The flavor was good, but a little too much salt and a weird mouth feel. We’re going to try it again with the L’Escala anchovies “olive oil-preserved fillets in jars, wood fire-roasted, hand-filleted, hand-packed” that Steve from Fairway Markets suggests.