Yesterday's New York Times Magazine has three good articles. In Dining by Satellite, Mark Bittman writes "[b]etting on name-brand restaurants with absentee chefs is often a gamble that doesn't pay off." Michael Ruhlman looks at an agent for chefs in The Secret Ingredient. And my man Michael Pollan finally has something that's not Times Select with Mass Natural, about Wal-Mart going organic. Whoa!
Posted on June 5, 2006
what is megnut?
Megnut is a site about food written by Meg Hourihan. She lives in NYC. More...
recent features
The sweet (and bittersweet) taste of summer
Summer drinks should be like summer evenings: long, light and cool. Guest writer A.D. introduces some less common ones to enliven our senses during these wonderful long hot days.
Strawberry Fields Forever
Food traditions bind my family; I'm reminded of that every year when I drive to north-central Massachusetts to pick strawberries with my grandparents.
Comparing Frozen Fish to Fresh
My mother swears by frozen fish. I was unconvinced, and decided to put her statements to the test: could flash-frozen fish taste as good as fresh local fish from the Greenmarket or even fresh fish from a local supermarket?
around June 5, 2006...
I was also writing about:
If you live in Florida you may soon be able to dine with your dog
This recipe for lavender and lemon brined pork roast sounds delicious
Behind the laboratory door is a too short look at the laboratory of El Bulli
Mushrooms may soon be able to satisfy humans need for vitamin D
Knife rules Know your music when using knives
BW film photos of a meal at the French Laundry
Fresh, local and growing will thrive if it is economically sustainable
Its not OK to eat bluefish
The defining characteristics of a culinary genius
A history of farmers markets from the Los Angeles Times
