Food Wednesday

[lsanderson]

THE POUR
In Spain, Sherry Producers Learn to Think Small
By ERIC ASIMOV
Small, like-minded sherry shippers are bottling tiny quantities of extraordinary sherries that can challenge preconceptions.
Slide Show

Nashville’s Rising Stars: The Kitchen Is Their Studio
By KIM SEVERSON
Take the Brooklyn food sensibility and transplant it to Music City, where a down-on-its-luck side of town is being brought to life one great plate of food at a time.
Slide Show

At Linen Suppliers, the Suds Have Stories to Tell
By FLORENCE FABRICANT
Missing your wedding gown or a diamond earring? At laundries for restaurants, employees find all sorts of things.
Slide Show

Perfumes to Sip as Well as Sniff
By ALICE FEIRING
Natural essences — flowers, spices, grasses, barks and resins —are being used to powerful effect in cocktails.

Looks Like a Taco, Tastes Like a Chip
By WILLIAM GRIMES
The Doritos Locos Taco at Taco Bell brings up questions: Would the Dorito shell violate the spirit of the chip or, conversely, overwhelm the taco itself? William Grimes finds out.

A GOOD APPETITE
Soft-Shell Crabs in Balance
By MELISSA CLARK
For easy weeknight meals, dry the cleaned crabs thoroughly so they don’t steam, then sauté them in plenty of butter or oil.
Video: Cooking Soft-Shell Crabs at Home
Diner's Journal: Herb Butter

CITY KITCHEN
Putting the Whole Beet to Work, Including the Tops
By DAVID TANIS
Golden beets and their flavorful greens, paired with yogurt, mint and dill, make for a rich summer salad with an Eastern Mediterranean slant.
Diner's Journal: Beet Salad for Summer

Singapore Zing
By SAM SIFTON
The North American lobster gets the South Seas treatment.
Recipe: Chili Lobster With Texas Toast

Comments

[don-fitch.livejournal.com]

Thanks for the beet salad cite -- I planted two longish rows of beets ("Chioggia" and "Bull's Blood") and am getting tired of them just steamed (hot or cold) & drizzled with olive oil and vinegar. The suggestion of using yoghurt, dill, & mint for a near-eastern effect sounds interesting. And I'm pleased to see the commendation of using beet greens -- the greens are the major reason I grow them... as Good For You as spinach, and _much_ better-tasting. (I might note that as the plants get older and are more substantial than being just tender thinnings there comes a point when it might be a good idea to cut the stems off, chop into shorter segments, and steam/cook about twice as long as the leaf portion.)

You're Welcome!

[lsanderson.livejournal.com]

I thought the beet salad looked really good too.