From the New York Times' Dining Section...
Going After Bakers, Cuisinart Adds Muscle to the Mix: Watch your back, Kitchen Aid. Cuisinart launches a new heavy-duty stand mixer. Cuisinart's exciting new mixer has its own site and pretty tame blog. Has anyone tested this mixer out yet?
The front of the Dining section also announces that Sam Talbot, a favorite from Top Chef, will open Spitzer's, a restaurant in the Lower East Side of Manhattan, in June.
Questions Linger for Beard Foundation: James Beard Foundation will announce their award winners on Monday, but the organization is still struggling after being robbed by their previous president.
• The Matriarchs of Mexican Flavor: Mark Bittman visits the top Mexican food restaurants in Mexico City and comes back with recipes: Plantain and Black Bean Empanadas and Red Snapper Ceviche With Citrus.
• Laid-Back Risotto: The Minimalist discovers that we don't have to stir risotto quite as often as we've been told. He shares the recipe for his Mario Batali-inspired bright green Asparagus Risotto.
• A Soup With a Difference, Born of Adversity and Error: We love that Melissa Clark talks about her kitchen mistakes and let's us all learn from them. Here she tells us what happened when she added too much harissa. With a recipe for Fragrant Chicken Soup With Chickpeas and Vegetables.
• Eggplant Sushi and Dubai Duck Add Up in New Arabian Cuisine: Florence Fabricant investigates "new Arabian" cooking. With recipes for Fillet of Salmon in a Cinnamon Coating With Cardamom Sauce and Rice with Lentils.
So many recipes, so little time.
We can't decide what one recipe we need to try right away. The classic lentils and rice sound nice, the cinnamon in Melisa Clark's soup and the salmon fillet are tempting but seem out of season . . . then there's the asparagus risotto we've wanted to make since we saw Bittman and Batali whip it up on TV a few weeks ago. What do you think?