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Wine & Dine from NYTimes.com Wednesday, October 24, 2001 -------------------------------- A Passport to Home 1. Main Course: In Cookbooks, a Passport Home, Wherever That May Be 2. Recipe of the Week: Combining Fire and Rice, and a Few Choice Flavors 3. Wine List: Trivial Pursuit That Goes to Your Head 4. NYC Restaurants: A Supercool Setting, but a Warm Welcome 5. Knowledge Sharing: Green Tomatoes, Beyond Fried /------------------advertisement--------------\ Tap into the power of The Times Explore The New York Times Archive of over 500,000 articles dating back to 1996. Retrieve articles published within the past week free of charge, and purchase older articles. Choose from four different pricing options: 25 articles for $19.95, 10 articles for $9.95, four articles for $5.50, or a single article for only $2.50. (Sorry, but photos, charts, and graphs are currently unavailable). http://ads.nytimes.com/RealMedia/ads/click_lx.ads/email.nytimes.com/winedine/text/6640/Position3/nl-housetext/archives.html/?_RM_REDIR_=http://search.nytimes.com/search/ \---------------------------------------------/ 1. Main Course: In Cookbooks, a Passport Home, Wherever That May Be =================================================== A number of new cookbooks, filled with recipes that seem at once familiar and new, give you all you need to satisfy a yearning to feed others. Amanda Hesser discusses some of the best, and includes selected recipes. http://www.nytimes.com/2001/10/24/dining/24BOOK.html?rd=hcmcp?p=041IN8041IMH44iiz012000mN97rN9Rx ----- On Menus Everywhere, a Big Slice of Patriotism The entire city has been swept away by a tide of patriotic sentiment, writes William Grimes, and those engaged with food are no exception. http://www.nytimes.com/2001/10/24/dining/24NOTE.html?rd=hcmcp?p=041IN0041IMH44iiz012000mN97rN9Rx 2. Recipe of the Week: Combining Fire and Rice, and a Few Choice Flavors =================================================== Pilaf is far easier to make than risotto, it is equally delicious, and it is capable of producing scores of spin- offs. Mark Bittman provides recipes for basic pilaf, plus a set of wonderful variations. http://www.nytimes.com/2001/10/24/dining/24MINI.html?rd=hcmcp?p=041IMz041IMH44iiz012000mN97rN9Rx ----- Gelee: So Chic, So French, So Slippery This recipe for crab salad with Apple gelee mixes Jell-O's very sophisticated Gallic sister with the tanginess of apples and the softness of crab. http://www.nytimes.com/2001/10/24/dining/242GREX.html?rd=hcmcp?p=041IN1041IMH44iiz012000mN97rN9Rx 3. Wine List: Trivial Pursuit That Goes to Your Head =================================================== The Shafer Line on Wine newsletter, from Shafer Vineyards in the Napa Valley, offers no harvest reports, no tales of the winery cat, not even a single obvious plug for Shafer wines. And that, says Frank J. Prial, is a good thing. http://www.nytimes.com/2001/10/24/dining/24WINE.html?rd=hcmcp?p=041IMx041IMH44iiz012000mN97rN9Rx ----- Wine picks: Leslie Sbrocco's Cellar Suggestions The adage "what's old is new again" certainly holds true for wine as grape varieties synonymous with Old World wines are thriving in the New World. Pinot noir, the grape responsible for red Burgundy, is causing a buzz in New Zealand; syrah, a star in France's Northern Rhone region, is rising to new heights in Chile; and barbera, a staple of Italy's Piedmont region, has found a home in California's Gold Country. 1999 Lynskeys Wairau Peaks, Pinot Noir Marlborough, New Zealand $33 -- Can the promise of pinot noir be realized in New Zealand? The quality has been unpredictable over the past few years, but this bottling shows the potential of the grape in cool-climate Marlborough. The ripe, black cherry fruit is reminiscent of an Oregon pinot, the velvety texture is almost Californian in nature, and it sports just enough earthiness to think of Burgundy. All these elements, however, blend seamlessly in this unique wine. 1999 Caliterra, "Arboleda" Syrah Colchagua Valley, Chile $20 -- Syrah from the Northern Rhone region of France is known for its rustic, intense nature while syrah from Chile is just beginning to develop its own personality. If you like Rhone wines, Caliterra's new label, Arboleda, is one to seek out. It's powerful and rather opulent with a telltale smoky, blackberry character, but also has zesty acidity, which wakes up the palate. 1999 Boeger Winery, Barbera El Dorado, California $15-- Barbera from Italy's Piedmont region is juicy, fresh and rather tart. In this version Boeger has managed to capture the quality of the grape variety while injecting a little California sunshine. Think plump raspberries and bing cherries with a dash of licorice. 4. NYC Restaurants: A Supercool Setting, but a Warm Welcome =================================================== Somewhere along the line, Man Ray decided that a restaurant does not have to sneer to be stylish. William Grimes reviews the restaurant, which he says takes its food seriously -- perhaps even too seriously. http://www.nytimes.com/2001/10/24/dining/24REST.html?rd=hcmcp?p=041IMv041IMH44iiz012000mN97rN9Rx ----- $25 and Under: A Traditional Cook-It-Yourself Korean Feast The New York Kom Tang Kalbi House recalls a time not long ago when Korean restaurants were cloistered in several blocks of Midtown. Eric Asimov prefers the way Kom Tang serves their tabletop grill, with braziers filled with natural wood charcoal. http://www.nytimes.com/2001/10/24/dining/24UNDE.html?rd=hcmcp?p=041IMu041IMH44iiz012000mN97rN9Rx ----- Bar of the Week: Glass Mirroring the Chelsea chic epitomized by the area's gallery scene, Glass combines sleek design with the one element missing from the nearby installations: alcohol. http://www.nytoday.com/search/bin/bar?st=bar&;bid=1002819141518 Find a Restaurant http://nytoday.com/RestaurantAdvanced.html Find a Bar http://nytoday.com/search/bin/bar?st=cat_nei&cat=NYToday%20Pick&nei=Manhattan&sort=ENAME 5. Knowledge Sharing: Green Tomatoes, Beyond Fried =================================================== Q. Have you any favorite recipes or ideas for using a plethora of not yet ripened fruit of the gods? Please enlighten me. -- ceilityme1 From recipes for green tomatoes to the perils behind making homemade wine, readers share their insights and answer fellow readers' questions. http://www.nytimes.com/2001/10/22/dining/23KNOW.html?rd=hcmcp?p=041IMt041IMH44iiz012000mN97rN9Rx I hope you've enjoyed this e-mail. 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?rd=hcmcp?p=041IMr041IMH44iiz012000mN97rN9Rx HOW TO ADVERTISE -------------------------------------------------------- For information on advertising in e-mail newsletters or other advertising opportunities with NYTimes.com, contact Alyson Racer (mailto: alyson@nytimes.com) or visit our online media kit at: http://www.nytimes.com/adinfo?rd=hcmcp?p=041IMq041IMH44iiz012000mN97rN9Rx For information about advertising in The New York Times newspaper, visit the newspaper's online media kit at: http://nytadvertising.nytimes.com Powered By Annuncio http://www.annuncio.com
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