NY Times Dining Section Roundup: Scallops, Cleavers, and the Skinny Bitch

The dining section that directly follows the holidays and pre-dates predictable Valentines fare is one of our favorites. Relaxed, full of tips and recipes, this New York Times’ Dining Section is a great one for us cooks. Here are the highlights…

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(Image credit: Apartment Therapy)

Swiss Army, Here’s Your Knife: The test kitchen checks out the Chinese cleaver, a very handy instrument. See the slideshow for their recommendations and conclusions.

Still Skinny, but Now They Can Cook: The authors of the original Skinny Bitch, a vegan-feminist manifesto, are back with a cookbook. The hot-selling original was full of political vim and animal-rights fervor, but offered little help on how to actually eat. Their new volume takes it to the next level.

More from NY Times Dining below…

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(Image credit: Apartment Therapy)

Let the Oven Do All the Work: Mark Bittman makes pernil, a classic Puerto Rican pork roast that immediately topped the list of things we MUST make this week.

The Invisible Ingredient in Every Kitchen: Heat. Harold McGee takes us on a very educational and thoughtful trip through the essential ingredient that we all could understand a little better.

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(Image credit: Apartment Therapy)

Hungry for a Market, but Where?: Will there ever be a permanent indoor market in New York City like the ones in San Francisco or Philadelphia? This piece outlines the current efforts and the recent New Amsterdam one-day Wintermarket event.

Making the Scallops Happy: A delicious scallop pan roast. We’re torn between pork and scallops at the moment – will have to try both…

What was your favorite part of this week’s Dining pieces?

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