Could a chef make dishes that are as good, or better, using only the trace amount of trans fats allowed under the city’s new rules? With the passage of the trans fat ban in New York City, chefs are reformulating recipes to be compliant with the new regulations. I wonder if we'll see the development of a black market for trans fat baked goods in the future?
Posted on December 11, 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 December 11, 2006...
I was also writing about:
I'm happy to announce that I'm participating in the Menu for Hope
Lovely hand-drawn sushi instructions from Flickr user MontanaRaven
Today only 13 slaughterhouses process the majority of the beef consumed by 300 million Americans
Today's gift suggestion is a Llama Felt Snowman Ornament
The term molecular gastronomy does not describe our cooking
A Bamboo Cutting Board is an inexpensive present for your favorite cook or entertainer
This year has brought an especially good crop of New York oyster varieties
Chicken Fried Bacon is all you need to know
Looking for a gift for a big beer drinker
The White House Menu for the 2006 Holiday Receptions
