PrintFast 'Times'
The New York Times has some good reading in the dining section today:
- Bottoms up! A quick history of Jerry Thomas, innovating showman bartender of the 1800s.
- Chefs on their favorite H'ween candy: What they're giving out, what they hoped for as kids, what fantasy treat they'd make.
- New Orleans chef John Besh profiled: A great backgrounder if you only know him from Next Iron Chef. Seems like a good guy.
- The Pour explores Portuguese Douro reds: What port would taste like if not fortified and left sweet.
- Make Roasted Marrow Bones à la Fergus Henderson: Mark "Minimalist" Bittman tells you how.
- Wegman's sets farmed shrimp standards: It will be the first supermarket chain to adopt environmental and health standards.
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2 Comments:
Especially enjoyed the Chef's candy article--thanks!
JEP at 2:40PM on 10/31/07
Good selection of articles, Adam. The chef-candy one was fun. :)
There's one more that I glommed onto yesterday Serves 10 (or 2 Teenage Boys). Some good thoughts there on the average teenage boy's need to eat everything in the house almost constantly. Sigh.
Karen Resta at 7:01AM on 11/01/07