Paper Palate

I don’t know what sort of crazy direction the NY Times editors have been giving their restaurant reviewers, but apparently it had something to do with heading out to my neighborhood and staying there. Frank Bruni seems even a bit surprised that he’s finding himself in Brooklyn: “Dining there is worth crossing neighborhood lines, even […]

Anyone that knows me knows I’m a cured meat fanatic. I easily could live on thinly sliced meats of any variety along with creamy butter and a good loaf of bread. And I don’t mean sausage or the salami you find at every corner deli in NYC. Granted, I can surely make […]

Oddly enough, right before last week’s NY Times Dining section hit the stands, my friends and I had a very similar thought to Matt and Ted Lee’s : to cook a big piece of meat for a crowd. I wholeheartedly agree that big cuts of meat are a wonderful thing to serve to […]

I am very torn about $25 and Under column from the New York Times last Wednesday, much like anyone else would be when their favorite local spot is called out by a major news outlet, especially the Times.
There is a propriety that diners feel in regard to the restaurants in their own neighborhood, especially […]

At the end of March, the New York Times Dining Section consisted of articles on several things I don’t know much about: tagines (which I am tempted to explore further due to my recent foyer into North African cooking, but don’t want to spend the money on buying terra-cotta tagine baking dishes, which was the […]

The tiffinwalla system of Mubmai (and many other cities in India) has fascinated me ever since a couple friends of mine worked there for a few weeks. They didn’t get a daily tiffin (a light lunch, Indian style) like rest of the office since they had no one at home to cook for them, […]

Mark Bittman’s “Minimalist” column is always the very first thing I read in Wednesday’s edition of the New York Times. Partly because it is short and I can get through it quickly at work but also because I applaud his take on cooking and food. He likes to use simple but strong flavors, he tends […]