NYT > Dining & Wine
Sun Apr 24 04:37:37 EDT 2011
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A Good Appetite: Adding Elegance to Rice Pudding - Solid yet creamy, caramel rice flan can sliced and served in wedges, topped with its own ambrosial sauce.



Behind the Rising Cost of Food - Famine, war and the world’s other problems are served up on a plate — yours. Dinner is more expensive.



The Pour: Royal Wedding Wine May Be Bubbly and English - The once-absurd notion of fine English wine is becoming a more common one, with some wondering whether sparkling wine will replace Champagne at the royal wedding.



On Religion: A Passover Toast to a Rabbi Known for Social Activism, and for Kosher Coca-Cola - Rabbi Tuvia Geffen, born in 1870, was known for his passionate advocacy on social issues, and for kosher-for-Passover Coca-Cola.



Bites: Restaurant Review: Gigi, in Miami - Many restaurants are born with a chef and a concept. Gigi in Miami’s Wynwood district started with a concept in need of a chef.



Eat: Duck, Duck, Anchovy - A hearty rag� flavored with a taste of the salty sea.



Lamb the Conquistadors Would Recognize - The only producers of certified-organic lamb in New Mexico still graze sheep on wild land.



Locavore Lobby Snacks Don’t Wait for the Curtain - Some New York theaters have discovered that lobby concession stands can extend the life of their spaces beyond showtime and become places where patrons can sit before or after shows.



The Pour: The $410 Corkscrew - The Code-38 is a re-engineered waiter’s friend made of top-flight materials. What does that get you?



A Good Appetite: Chicks With Something to Peep About - Go beyond the standard sugary chicks this Easter with homemade marshmallows that are airy, light and flavorful.



Restaurant Review: And for You, Mr. Dal�? - At his new Spanish-modernist restaurant on the Upper West Side, the Madrid chef Jes�s N��ez deconstructs ideas, melts them and renders food surreal.



When Digging for Ramps Goes Too Deep - The lucrative market for ramps during their short spring season has drawn a horde of new foragers, who cart them out of the forest in unprecedented, and possibly damaging, quantities.



Distillers Take a New Approach to Canadian Whiskies - Producers of Canadian whisky — rendered without an “e,” as with the Scottish version — are trying to regain ground lost to rye, bourbon and Tennessee whiskey.



Henry VIII Didn’t Write This Royal Wedding Menu - Handicapping the royal wedding menu, which will not be a sit-down meal.



Where to Find a Very British Breakfast - The components of an early morning feast in honor of the royal wedding are available on this side of the pond.



Dining Briefs | Recently Opened: Van Horn Sandwich Shop - Southern classics, cleaned up and scaled down for New York, can be found at a new restaurant in Cobble Hill.



Off the Menu - Pichet Ong will be cooking at the new Times Square Qi; the Lamazous are opening a bistro near their cheese shop; and other restaurant news.



Dining Calendar - Benefits to help Japan, Easter egg demonstrations and a chocolate walking tour are among the events this week.



T Magazine: Now Serving | The Cr�me Citron Rapide - Daniel Rose, creator of Spring restaurant in Paris's First Arrondissement, shares one of his favorite desserts.



Eat: Celebrity Roast - Switch up your holiday routine and serve a lamb leg that’s worthy of the occasion.



App Smart: To Get Easter and Passover Celebrations Right, Use an App - Several apps for Android and Apple devices can help with menus and egg dyeing.



Is Sugar Toxic? - That it makes us fat is something we take for granted. That it might also be making us sick is harder to accept.



Food Stuff: Vinegar From France’s Far East - Vin Jaune is made from an unusual white wine of the Jura region with a dry, sherrylike allure.



Diner's Journal: Falai Goes Retail; Swedish Fish Spawn - Bottega Falai is set to open on Thursday next to Caffe Falai on Lafayette Street; Sockerbit on Christopher Street offers 140 varieties of chewy candy.



Recipes for the Passover Table - Matzo ball soup, haroseth, cake and other recipes from The Times to help you cook for the holiday.



Diner's Journal: Off the Menu: Gravy - A Flatiron restaurant has a menu with Southern flavors.



Diner's Journal: Weekend Fare - Food-related events around New York City.



Diner's Journal: What We're Reading - A collection of links by the reporters and editors of the Dining section.



Recipe: Caramel Rice Flan - A recipe for Caramel Rice Flan.



Recipes for Health: Ribollita - In Tuscany, leftover bean soup is “reboiled” with bread to make a wonderful comfort food.



Recipes for Health: ‘Bouillabaisse’ of Fresh Peas With Poached Eggs - In the Provence region of France, it’s a tradition to make a “poor man’s bouillabaisse” with vegetables instead of seafood.



Recipe: English Scones - A recipe for English Scones.



Recipe: Spoonbread With Roasted Green Chilies - A recipe for Spoonbread With Roasted Green Chilies.



Recipe: Dried Fruit Pastelitos - A recipe for Dried Fruit Pastelitos.



Recipe: Roasted Lamb Ribs - A recipe for Roasted Lamb Ribs.



Recipe: Green Tea-Ginger Marshmallow Shortbread - A recipe for Green Tea-Ginger Marshmallow Shortbread.



Recipes for Health: Apple-Spice Breakfast Soup - This soup, a favorite on a chilly day, can be served at lunch or dinner — with some extra yogurt, it makes a fine breakfast.



Recipe: Saffron Honey Marshmallows - A recipe for Saffron Honey Marshmallows.



T Magazine: Ty Cuisine - Ty Bellingham, an Australian transplant and the chef at Kittichai, faces the challenge of sourcing hard-to-find fresh ingredients that were readily available in Thai-food-obsessed Sydney.



T Magazine: First We Eat | Hitting the Hay - From farm to fork: hay has become an ingredient on menus around the country, as well as Europe.



T Magazine: The Selby | Hugue Dufour of M. Wells - Dufour, a French-trained chef, churns out ambitious dishes like foie gras tamales and bone marrow topped with escargot.