NY Times Dining Section Roundup: 06.13.07

From today’s New York Times’ Dining Section

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(Image credit: Apartment Therapy)

A Moroccan Oven That’s Open to All: Joan Nathan visits a town where the home cooking isn’t always done at home and shares recipes from Morocco including Chicken with Couscous, Tagine of Fish, and Moroccan Anise-Flavored Bread (Khubz).

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(Image credit: Apartment Therapy)

A Rat With a Whisk and a Dream: Pixar’s Ratatouille opens on June 29. Kim Severson says “the precisely rendered detail of a professional kitchen will appeal to the food-obsessed.”

Once Upon a Pea: The Minimalist reports that vendors are now selling spring peas, shelled and ready to roll into spring treats. He offers a recipe for Pea and Crab Salad.

PLUS…

Kibbe Raw (Good) and Cooked (Better): Melissa Clark finds that broiling lamb meatballs — kibbe — changes their flavor.

Time to Harvest Our Own Sweet Lettuce: The Times beat us too it! We’ve been working on some posts about the amazing local lettuce that’s available in New York City’s greenmarkets right now. The Time’s gives away the best lettuce secrets today.

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