NY Times Dining Section Roundup: Kimchi, Chickens, and Pork Jowl
From the New York Times’ Dining Section…
The Meat of the Matter in a Pasta Debate: What is the key ingredient in the classic Italian meat dish of pasta all’amatriciana? It appears to be mired in controversy, but the loudest voices say that guanciale – cured, unsmoked pig jowl – is essential.
But where to find it? This article explores the question, with a recipe for mouth-watering pasta all’amatriciana.
• Chefs’ New Goal: Looking Dinner in the Eye: Chefs are leading the way in helping consumers remember that the meat on their plate was once a living creature. Gimmick or sincere? And will this trickle down to home cooks?
• Whole-Grain But Not Heavy: The Minimalist makes pancakes.
• Solving a Riddle Wrapped in a Mystery Inside a Cookie: Did fortune cookies originate in Japan? A fascinating piece of food anthropology.