NY Times Dining Section Roundup: So Many Tomatoes, Paris Cooking Trip
From the New York Times’ Dining Section…
Of Church and Steak: Farming for the Soul: We’ve seen a growing intersection between faith and food too and are so glad the Times tried to take on “faith based farming.” Anyone have more examples of faith and farming bringing people together where you live?
For the Best Cuts, Here Are the Rubs: The Minimalist says rubs will improve less expensive cuts of beef. “A rub is a dry spice or spice and herb mixture used to coat the meat before grilling, adding not only strong flavor but a bit more crunch, especially if you toast, mix and grind the spices yourself,” he tells us.
• Learning to Cook, With Time Left to See Paris: Next time you’re in Paris, pop in to a cooking class.
• More or Less Pale but All Belgian: Belgian pale ales are thirst quenchers. Brasserie des Rocs Blonde is Eric Asimov’s top pick.
• Traffic Signals on the Road to Protecting the Fish: Wild Edibles fish market is using using signs and symbols to help shoppers understand the sustainability of their seafood.