'New York Times' Dining Roundup
Al Dente Convert: Melissa Clark has made soft-cooked beans her bean preparation of choice.
The NYC Hot Spot: In case you didn't know, The Waverly Inn is the place to be. Graydon Carter, who owns the perpetually star-studded spot and is the editor of Vanity Fair, just bought the Monkey Bar.
Magic from a Tuscan Kitchen: Laura Sbrana, whose son Marco Canora is the chef at Hearth, Terroir, and Insieme in New York, runs a cooking school in a 200-year-old farmhouse near Pisa.
Three Stars to Matsugen: "Apart from being an excellent restaurant, it’s a brave one," Frank Bruni says of the unusually "authentic" new Japanese place. (Ed's guess was spot on.)
Fast Food Intervention in Los Angeles: Last month, the Los Angeles City Council banned new fast food restaurants from opening in some of the city’s poorest neighborhoods. This raises the question: should eating be a public health concern or a purely personal choice?
Perfect Bread to Grill: Chapati, an Indian flatbread, is easy to make. Throw some balls of dough on the grill, and they'll puff up and brown in a minute.
Quality Coffee Comes to New York: New York has long lacked a presence of respected coffee roasters. Finally, some top independent roasters come to town.
Albariño in Summertime: The signature white wine of the Rías Baixas region of Galicia in northwestern Spain is crisp, refreshing and thirst-quenching.
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4 Comments:
If you are grilling flatbread on the barbeque, be sure your grill is really, really clean. If not, your bread will taste of stale meat grease.
d_m_u_n at 12:33PM on 08/13/08
Stale Meat Grease was the name of a band I saw once in high school.
Adam Kuban at 12:38PM on 08/13/08
You say "stale meat grease", I say "seasoning".
worldcupfever at 3:32PM on 08/13/08
OK, who took a dump next to the pile of green beans?
kurteye at 6:01PM on 08/13/08