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NYT > Dining & Wine Web Feed NYT > Dining & Wine Presented By:
Recipes for Health: Mediterranean Vegetable Pies - Rustic vegetable pies are a great way to work vegetables into your diet. Refreshing by Definition - A guide to summer bartending, when the only frost is on the glass. The Pour: A Beer, Please, and a (Good) Menu - Great beer abounds today in New York. But while aficionados yearn to have beer taken as seriously as wine, too often beer is presented in a context that diminishes the respect it deserves. Mixing Drinks With Work and Staying Sober, Too - Although the hospitality industry has outgrown many of its hard-partying ways, nondrinkers and bar or restaurant work don’t always mix easily. It’s Not So Mysterious: The Secret Is in the Swizzle - A category of cocktails that are not shaken or stirred, but rather swizzled with a genuine swizzle stick, snapped off a tree native to the Caribbean. Restaurants: Back on the Road to Southeast Asia - Sloppiness has crept in at Spice Market, Jean-Georges Vongerichten’s Asian mega-restaurant in Manhattan’s meatpacking district. Feed Me: Finding the Soul Mate for Suppl - Suppl al telefono, stuffed rice balls that are breaded and fried, are a classic Roman snack and a good match for an aperitif. Hoping to Generate a Bit More Buzz - The Beekeepers Ball, held Monday night at the Water Taxi Beach in the South Street Seaport, drew advocates for local beekeeping along with their friends, many in costume. $25 and Under: Rice for Royalty, on a Peasant’s Budget - In New York, a good biryani is hard to find, but several eating places are trying to restore the glory of that South Asian rice dish. Food Stuff: Prepared Food With a Difference - Shops selling prepared food that I would be happy to serve are about as rare as the spotted owl. But I am adding Bklyn Larder to the short list. Food Stuff: A Couple of Gins With Attitude - Two new gins had me puzzled. They’re intriguing and distinctive, but with too much swagger to be used in martinis. How, then, to use them? Food Stuff: Weekend Wine Tours of Long Island - Exploring Long Island’s wineries is a nice weekend excursion. To help with the planning it is worth consulting “Long Island Wine Country.” Discounts Have Restaurants Eating Own Lunch - Heavy discounting at casual dining restaurants is leading to tensions between independent franchisees and the corporate officers who control the brands, menus, advertising and strategy. Off the Menu - Restaurant news from around the city. Dining Calendar - Dining events around the city. A Grim Morning After for Australian Wines - Once booming, Australian wine exports have dropped both in price and volume, leading to some soul searching about what went wrong. Well: How the Food Makers Captured Our Brains - A recipe for indulging: salt, sugar and fat, mixed many ways. But we can fight it. The Pulse of Summer: Blender Drinks Are Back - Around the country, some bars are dusting off the blender and even giving it a place of honor. Sodas of The Times: A Drink in Search of a Frosty Mug - Few sodas have the mystique of a cold mug of root beer. People love it or they hate it, but they don’t ignore it. Reflections in an Ice Cube: The Drinks of Memory - The right summer drink at the right moment feels like a lifeline and can stamp itself on the memory for years. Presented By:
A Good Appetite: A Garlic Festival Without a Single Clove - My family’s worship of garlic inspired a celebration — a vampire-repelling repast showcasing garlic in its many incarnations. | |||||
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