Location: Home > food > Tex-Mex and Turin: New York Times Dining & Wine section in 60 seconds
Tex-Mex and Turin: New York Times Dining & Wine section in 60 secondsPosted Oct 24th 2007 3:04PM by Sarah J. GimFiled under: East Coast, Newspapers, America, in sixty secondsThe feature article is about Tex-Mex cuisine, with recipes for: Lime Soup (Sopa De Lima) and Chiles Rellenos. Other recipes this week are for Veal and Eggplant Gratinate from a cookbook by Judith Jones, Onion Pie and Creamy Pine Island Onion Soup from a story about the fertile onion fields of Orange County, and a video demo of Monkfish on Mashed Potatoes from Mark Bittman.On the dining scene, Frank Bruni tries out Korean restaurant Moim and Turin's Eataly will open in mid-town Manhattan.In drinks, Eric Asimov tries unpasteurized, unfiltered beer, called "cask conditioned."
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