NY Times Dining Section Roundup: Truffles and Cordial

NY Times Dining Section Roundup: Truffles and Cordial

Faith Durand
Dec 12, 2007

From the New York Times' Dining Section...

Making food gifts? Looking for ideas? This Kumquat-Clementine Cordial from Melissa Clark would do very nicely. She explains that this only needs a week to steep and macerate - not months like most cordials and infusions call for. Mark Bittman also looks at holiday treats, with a simple formula for truffles and ganache.

More below...

More stories from the NY Times Dining Section...

So Little Time, So Many Charities to Feed: There are thousands of ways to give to help those in need - so where do you start? This article suggests starting with the hungry and works through the still many programs to choose from. They mention Menu for Hope and its work on behalf of the Lesotho lunch program.

Tasteful Giving: For giving to family and friends, here's a slideshow of suggestions. From stemless martini glasses to country ham to Egg Pants there are many creative and interesting suggestions. They also suggest 11 relatively unknown cookbooks, each proof that cookbooks are not being entirely dumbed down.

Wines of the Times: Eric Asimove speaks for an under-appreciated wine with a frilly name: RosÉ Champagne.

Chocolate in Beta Testing: Wired Magazine founder Louis Rossetto is making artisan dark chocolate in San Francisco and he's about to release his beta chocolate bar at his Tcho factory. Also in new-food news: the yumberry is on its way from China to the United States.

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