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Wednesday, May 9, 2001
------------------------------------------------------------ Mania for Anything Aged and Moldy 1. Main Course: In New York, It's Cheese-Cart Gridlock 2. Recipe of the Week: Mexican-Flavored Chicken Thighs 3. Wine List: The Day California Shook the World 4. Multimedia: Cooking With the Times -- The Mayo Clinic 5. New York City Restaurants: A Glittery Circus With Many Rings 6. Reader Discussion: Menu Suggestions for a New Mom /----------------------Advertisement-----------------------\ 50% Off New York Times Home Delivery You'll find this appetizing: 50% off home delivery of The New York Times! Get the latest on restaurant reviews, exciting recipes and new food and wine developments. Savor it all! Enjoy The Times beside your meal, or afterwards as a form of literary dessert. Subscribe now. SAVE 50% ON HOME DELIVERY http://www.nytimes.com/ads/email/wine/winepos3.html \----------------------------------------------------------/ 1. Main Course: In New York, It's Cheese-Cart Gridlock ====================================================== The cheese-centric restaurant Artisanal is only the latest, and most over the top, example of New York's sudden mania for anything aged and moldy. http://www.nytimes.com/2001/05/09/living/09CHEE.html?0509wd ----- Critic's Notebook: Funky, Runny, Ripe? Waiter, Bring It On No cheese is too obscure for Times critic William Grimes (see his review of Le Cirque, below), who counts himself among a swelling population of cheese snobs. http://www.nytimes.com/2001/05/09/living/09NOTE.html?0509wd ----- Paan: To Refresh a Palate, or a Sultan's Kiss The experience of eating paan, a tantalizing mix of Indian flavors and textures, is as seductive as a stolen kiss, as relaxing as an after-dinner cigar. http://www.nytimes.com/2001/05/09/living/09PAAN.html?0509wd 2. Recipe of the Week: Mexican-Flavored Chicken Thighs ====================================================== Chicken thighs have a huge advantage over lean breasts. They are juicy and flavorful, and made even more so by Mark Bittman's Mexican-inspired treatment, a quick liquid rub for the thighs, which packs plenty of punch, even if you use just a little cayenne. http://www.nytimes.com/2001/05/09/living/09MINI.html?0509wd ----- Tagines: A Secret Kept Under a Terra Cotta Lid If you can get your hands on a tagine, the Moroccan pot with a hoop skirt of a lid, try one of these luscious dishes, including one for striped bass and another for chicken with olives and preserved lemons. http://www.nytimes.com/2001/05/09/living/09TAGI.html?0509wd 3. Wine List: The Day California Shook the World ================================================ Frank J. Prial remembers the 1976 wine tasting in Paris that American winemakers and cultural historians have come to characterize as the defining moment in the evolution of fine wine in this country. http://www.nytimes.com/2001/05/09/living/09WINE.html?0509wd ----- Tastings: Protean South African Blend Judging strictly by flavor and price, says Eric Asimov, South African pinotages are among the best red wine values out there. http://www.nytimes.com/2001/05/09/living/09TAST.html?0509wd ----- Wine picks: Leslie Sbrocco's Cellar Suggestions Washington State is becoming known for its red-hot reds -- from cabernets to merlots. Check these out: 1998 Gordon Brothers Cabernet Sauvignon $22 - Juicy, jammy fruit, spice, chocolate and a meaty component are well framed by firm tannins -- this is one for the cellar. Four stars http://www.winetoday.com/search97cgi/s97_cgi?Action=FilterSearch&SearchPage=re sult_end.html&collection=WineTodayReviewsEnd&Filter=result_end_filter.hts&Resu ltTemplate=result_end.hts&querytext=&wineid=20239&SUBMIT.x=28&SUBMIT.y=9 1998 Seven Hills Seven Hills Vineyard Cabernet Sauvignon $28 - Ripe and concentrated yet supple. Interesting for its spice components that back up rich, deep, dark, fruit flavors of black cherry, blackberry and black currant. Four stars http://www.winetoday.com/search97cgi/s97_cgi?Action=FilterSearch&SearchPage=re sult_end.html&collection=WineTodayReviewsEnd&Filter=result_end_filter.hts&Resu ltTemplate=result_end.hts&querytext=&wineid=19737&SUBMIT.x=28&SUBMIT.y=9 1999 Andrew Will Klipsun Merlot $40 - For those who like wild and daring flavors in their merlots. Four stars http://www.winetoday.com/search97cgi/s97_cgi?Action=FilterSearch&SearchPage=re sult_end.html&collection=WineTodayReviewsEnd&Filter=result_end_filter.hts&Resu ltTemplate=result_end.hts&querytext=&wineid=20095&SUBMIT.x=28&SUBMIT.y=9 4. Multimedia: Cooking With the Times -- The Mayo Clinic ======================================================== Learn classical French technique through recipes and video instruction. This month's class: The Mayo Clinic. Despite what you might think, homemade mayonnaise is a true sauce, a culinary treasure. http://www.nytimes.com/cooking?0509wd 5. NYC Restaurants: A Glittery Circus With Many Rings ===================================================== Behold Le Cirque 2000, a giddy swirl of wealth and privilege, of gilt without guilt, a glittering social pageant that cries out for a Balzac or a Wharton. As pure spectacle, there is nothing in New York like it. (Three stars.) http://www.nytimes.com/2001/05/09/living/09REST.html?0509wd Take a Video Tour of Le Cirque http://www.nytimes.com/library/dining/050901lecirque-video.ram?0509wd ----- To Go: Pizza's Turkish Twin The real specialties at Sultan II in the Flatiron District are the fresh-baked breads, savory pies and lahmacuns, or Turkish pizzas. http://www.nytimes.com/2001/05/09/living/09TOGO.html?0509wd Find a Restaurant http://nytoday.com/RestaurantAdvanced.html?0509wd ----- Bar of the Week: Filter 14 The spot formerly known as Mother may not be chic (or well ventilated), but it's not a bad spot for some low-key dancing. http://nytoday.com/search/bin/bar?st=bar&;bid=988980017153?0509wd Find a Bar http://www.nytoday.com/search/bin/bar?st=cat_nei&cat=NYToday%20Pick&nei=Manhat tan?0509wd 6. Readers' Opinions: Menu Suggestions for a New Mom ==================================================== From simple recipes for a new mother to what wines might be best for your health, readers share their insights and answer fellow readers' questions. Q. I have never been much of a cook, but things have been pretty pitiful since my baby arrived 5 months ago. I have very limited time for food preparation, and the stew-type standbys aren't as appetizing as it gets warmer. I am going for healthy, balanced meals that don't require too much hands-on prep time. -- sozobe Read the responses to this question and many others in: Food and Wine Tips From Readers http://www.nytimes.com/2001/05/08/living/08KNOW.html?0509wd I hope you've enjoyed this email. Bon appetit! Dan Saltzstein Producer, Dining New York Times Digital daniel@nytimes.com ------------------------------------------------------------ HOW TO CHANGE YOUR SUBSCRIPTION ------------------------------------------------------------ You received this message because you signed up for the New York Times Wine & Dine Newsletter. To cancel delivery, change delivery options, change your e-mail address or sign up for other newsletters, see http://www.nytimes.com/email HOW TO ADVERTISE ------------------------------------------------------------ For information on advertising in e-mail newsletters or other creative advertising opportunities with The New York Times on the Web, please contact Alyson Racer at alyson@nytimes.com or visit our online media kit at http://www.nytimes.com/adinfo
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