NY Times Dining Section Roundup: Kimchi, Chickens, and Pork Jowl

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(Image credit: Apartment Therapy)

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.

PLUS – Jamie Oliver slaughters a chicken on TV, Chinese fortune cookies that are actually Japanese, Minimalist pancakes and collectible kimchi…


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(Image credit: Apartment Therapy)

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?

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Whole-Grain But Not Heavy: The Minimalist makes pancakes.

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(Image credit: Apartment Therapy)

Solving a Riddle Wrapped in a Mystery Inside a Cookie: Did fortune cookies originate in Japan? A fascinating piece of food anthropology.

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(Image credit: Apartment Therapy)

With Kimchi, a Little Alchemy: The kimchi was collecting in the fridge as the author cultivates her condimaniac habit. Time to do something with it – Seared Pork Chops with Kimchi ensue.

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