Tag archives for Take - Page 4
Recipes for Health: Tomatoes Take Center Stage
Summer brings a bounty of tomatoes. Here are five ways to put them to delicious ; NYT > Dining & Wine Advertisement - Shop Local
Diner’s Journal: Take Part in Recipe Lab: The Art of Frying
Try your hand at making a recipe for fried chicken, then take part in this month’s Recipe Lab video chat with Norman King, a lifelong Southerner and a food editor…
A Good Appetite: A Sophisticated Take on Tomato Soup and Grilled Cheese
Tomato soup with grilled cheese is unbeatable, but grown-up additions like fennel and chile powder take the dish to a higher level. NYT > Dining & Wine Advertisement - Shop…
Diner’s Journal Blog: Take Part in Our Recipe Lab Video Chat
You’re invited to a live cooking conversation with Julia Moskin of The New York Times and the cookbook author Nigella Lawson. NYT > Dining & Wine Advertisement - Shop Local
Local Chamber Music Concert Set to Take Flight Again in Chappaqua
During the course of a year, lovers of assorted musical genres don’t have to travel outside of Westchester to hear some of the most accomplished musicians in a field. The…
Diner’s Journal Blog: Where It Pays to Take Well-Behaved Children
A waitress rewards a family for their well-behaved children. Shouldn't we expect them to behave well? NYT > Dining & Wine Advertisement - Shop Local
Brrr! Warming Recipes to Take the Chill Off
This just is not the time for gazpacho and sushi, is it? With below freezing temperatures, we want warming recipes for stews, chilies, soups and braises! Here are a few…
Wine: Rothschilds Take a Gamble on Spain’s Rioja
A branch of the family is expanding out of Bordeaux to tackle a classic European terroir. NYT > Dining & Wine
Seasonal Chef: A delicious take on Smoked Trout
It’s hard for me to pick a favorite Farmers Market these days. I love each one that I go to for my demos and shopping. They are all as unique…
The Lowly Anchovy: Customers Finally Take the Bait
In New York, anchovies have triumphed as street food, as health food and as umami-dense stripes on the flag of fine dining. NYT > Dining & Wine