NYT > Dining & Wine
Sun May 9 22:42:54 EDT 2010
Home: http://www.nytimes.com/pages/dining/index.html?partner=rss
Feed: http://www.nytimes.com/services/xml/rss/nyt/DiningandWine.xml

The Minimalist: Asparagus Pesto Combines the Best of 2 Greens - Using the peel adds lots of flavor to this spin on the popular sauce.



A Good Appetite: How to Roast Radishes - It’s a popular dish in New York restaurants, with a sweet, succulent and mellow flavor.



As Oil Threat Creeps Closer, a Rush on Seafood - With oil from a gushing well looming offshore, people in the Gulf region are buying and eating as much seafood as they can as fast as they can.



Recipe Redux: Asparagus Alla Fontina, 1977 - A dish that lives somewhere between quiche and frittata, with sautéed asparagus spears.



Restaurant Review: The Bowery Through Keith McNally’s Lens - Beauty hides beneath the surface of Nate Appleman’s meaty cooking at the latest restaurant from Keith McNally.



Suiting a Home Diet Meal Plan to My Tastes - A test of four companies that deliver meals to my door.



$25 and Under: In Prospect Heights, Vanderbilt and Kaz an Nou - They may be neighbors in Prospect Heights, Brooklyn, but these two restaurants are worlds apart.



Raiders of the Night Kitchen - Baking brownies before the break of dawn brings back sweet memories of childhood.



Recipe: Crostini With Seared Radish and Anchovies - A tangy and pungent dish that feels more like a meal than a warm salad.



Recipe: Asparagus Pesto - All the best of the vegetable in a beloved culinary form.



Recipes: Asparagus Alla Fontina - A recipe for asparagus alla fontina.



Recipe: Sushi Rice - A recipe for Sushi Rice.



Recipes: Shrimp-and-Crab Campechana - A recipe for shrimp-and-crab campechana.