NYT Dining Section Roundup: Korean Fried Chicken, Unlaid Eggs, and a New Column



Buying tips, techniques, and recipes, no matter how you like them.

The New York Times introduces a new column today: A Good Appetite by Melissa Clark. Its first installment is A Morning Meal Begs to Stay Up Late, exploring polenta's potential as a dinner item (it of course being the first cousin of grits): "It’s a perfect first recipe for this column devoted to foods I’m hankering to eat and proud to feed to anyone willing to pull up a chair ... or a couch. These are foods that are easy to cook and that speak to everyone, either stirring a memory or creating one."

Other highlights:

Marian Burros discovers the unexpected delight of unlaid eggs, which are eggs in varying stages of development that haven't been laid and are harvested from hens sent to slaughter. "[Dan] Barber tried lightly scrambling the eggs with fresh herbs from the greenhouse garden and served them in eggshells. This is what the unlaid egg should taste like: a deep, concentrated flavor, a hint of sweetness, but not overly rich. “You don’t get that in a full egg,” Mr. Barber noted."
Koreans Share Their Secret for Chicken With a Crunch by Julia Moskin: "Korean-style fried chicken is radically different, reflecting an Asian frying technique that renders out the fat in the skin, transforming it into a thin, crackly and almost transparent crust. (Chinese cooks call this “paper fried chicken.”)"