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The New York Times Dining & Wine in 60 seconds: Burgundy, spinach, Indian wine |
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Filed under: East Coast, Restaurants, Recipes, Newspapers, America, in sixty seconds, Artisan Foods, Food News 
Burgundy wines are mighty impressive these days, says the Times resident oenophile Eric Asimov.
Writer Lara Vapnyar's short stories are heavy with imagery of meatballs, garlic and smoked salmon.
All cooks have their recipe deal-breakers: no deep-frying, no stencils, no trussing of meats.
A recipe for spinach salad with pine nuts and raisins.
The Minimalist does artichokes with garlic, tomatoes and olives.
Indian wines are growing in popularity abroad.
Restaurants are bottling their own house sodas. Good idea!Read | Permalink | Email this | Comments
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