Times Top 4: Is Goat the New Lamb?From the NY Times Dining Section 10.15.08

Times Top 4: Is Goat the New Lamb?From the NY Times Dining Section 10.15.08

We're going with a Top 4 this week, since the Times is a bit thin on the home cooking front. However, there's an interesting read about Bill Niman, the founder of Niman Ranch (did you know he's no longer with the company?) and Melissa Clark delivers some recipes we're bookmarking immediately. Get our picks, below...

1. Bill Niman is betting goats are the next big thing. The founder of Niman Ranch, the first meat to be identified by proper noun on menus, left the company and started a new venture with grass-fed goats. Very interesting look at why he jumped ship.

2. Stuffed peppers, multiple ways. Clark gives us quick and easy stuffed poblanos, cheesy stuffed roasted peppers, and cherry pepper poppers with prosciutto and provolone. We have a crisper-ful of peppers right now, so this couldn't be more timely.

3. A new hotspot for zinfandel. California's Paso Robles region is competing with Napa Valley and other well-known areas for good zinfandel. There are a few recommendations for $20 or less.

4. A couscous dessert similar to rice pudding. But better. Mark Bittman sweetens couscous with almond milk and rosewater.

What are you reading and loving in the Times this week?

Last week's Top 5: No-Knead Bread is Back!

(Images: Chad Case and Evan Sung for The New York Times)

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