RSS FEED IDEMS: NYT > Dining and Wine
- Critic’s Notebook: Fat, Glorious Fat, Moves to the Center of the Plate
A culinary counterrevolution may be in progress, as more restaurants in New York abandon small plates of light fare in favor of heaping platters of sinfully fatty meats.
Tue, 12 Jun 2007 21:44:07 EDT
- A Moroccan Oven That’s Open to All
In a fortress town, on the Atlantic coast about 30 miles south of Tangier, the tradition of cooking in communal ovens lives on.
Tue, 12 Jun 2007 21:15:32 EDT
- A Rat With a Whisk and a Dream
To create the precisely rendered restaurant in the new animated movie “Ratatouille,” the filmmakers took cooking classes and studied the work of top chefs.
Tue, 12 Jun 2007 18:46:10 EDT
- Wines of The Times: The Unspeakable Delights of Zweigelt
If Austria is know at all for wines, it is for whites. But the real excitement these days is in the discovery of its reds, most notably zweigelt and blaufränkisch.
Tue, 12 Jun 2007 22:50:58 EDT
- Restaurants: A Setting So Romantic They’re Now Married to It
The fare at Provence, the SoHo favorite, which changed ownership recently and reopened two months ago, is inconsistent and sometimes dull.
Tue, 12 Jun 2007 21:00:22 EDT
- The Minimalist: Once Upon a Pea
Peas and fresh crab meat cuddle up in a fast and tasty salad.
Tue, 12 Jun 2007 19:33:46 EDT
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