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

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

Faith Durand
Jan 3, 2008

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...

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...

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.

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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