NY Times Dining Section Roundup: 5.8.07

NY Times Dining Section Roundup: 5.8.07

Chris Phillips
May 9, 2007

From the New York Times' Dining Section...

A No-Frills Kitchen Still Cooks: Beautiful, expensive kitchen equipment is not necessary, Mark Bittman roars. "Stay out of the fancy places and find a good restaurant supply house" and you'll be able to equip a kitchen for $200-300. Do you agree with this back-to-basics approach?

A Sweet So Sour: Kool-Aid Dills: Have you ever tried a pickle flavored with Kool-Aid?

Book of Revelations: The Sunday Times Magazine marked the 25th anniversary of The Silver Palate Cookbook and shares a recipe for Chicken Marbella. Do we have some Silver Palate cookbook fans out there?


The Five-Second Rule Explored, or How Dirty Is That Bologna?: Harold McGee disproves the five second rule.

Hot, Hotter, Hottest: Fire From France: Some ideas on buying the best mustard, even if you can't pick it up in France. With a recipe for Extra-Sharp Leeks Vinaigrette.

New York Makes a Strong Showing at the James Beard Awards: The Times recaps Monday night's awards.

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