Location: Home > food > Heirloom tomatoes, Belgian pale ales and sustainable farming for God: NYT Dining and Wine in 60 seconds
Heirloom tomatoes, Belgian pale ales and sustainable farming for God: NYT Dining and Wine in 60 secondsPosted Aug 22nd 2007 8:33PM by Marisa McClellanFiled under: Restaurants, Recipes, Newspapers, in sixty secondsMelissa Clark can't resist bringing home bags of tomatoes from the farmers market this time of year. She offers up a tomato recipe for every night of the week (plus one to grow on) including Multi-colored Tomato Tartlets, Baked Stuffed Tomatoes with Goat Cheese Fondue and Green Tomato and Lemon Marmalade. Eric Asimov searches for a beer that can cool you down without leaving you feeling weighted by the heaviness of hops and too much alcohol. The winner? A Belgian Pale Ale. An evangelical Christian and a Kosher meat packer work together to further humane and sustainable farming practices. Mark Bittman cooks the perfect steak and shares secrets of the dry rub. Frank Bruni reviews Rayuela. You can learn to cook in Paris without spending your whole vacation in front of the stove. You can feel safe eating all the deep-fried Oreos you want at the Indiana State Fair, as they are now cooked in trans-fat free oil.
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