The Minimalist on the NYTimes.comThese summer salads minimize work at the stove and capitalize on the season, when great fruit and vegetables are plentiful.
SUMMER may not be the best time to cook, but it’s certainly among the best times to eat. Toss watermelon and peaches with some ingredients you have lying around already, and you can produce a salad that’s delicious, unusual, fast and perfectly seasonal. ...
Full Story: ...
... 101 Simple Salads for the Season; by MARK BITTMAN
Dining on the NYTimes.comREGARDING our summer visits to Cape Cod, where I like to go with my family for a week or two every June, I have made several notes to myself over the years. They almost all pertain to the kitchen.
Part of me loves to navigate the culinary wilderness of rental homes: the stale McCormick spices, the speckled enamel stockpots in which countless visitors have boiled their corn. Another part of me wants to make sure I can pull the cork from a bottle of wine and turn pork chops with a pair of tongs and ...
Full Story: Note to Myself: Take the Kitchen; by JHUMPA LAHIRI
Culinary News on TheHill.comAmerican Indian museum serves up regional flavors.
Venison and frogs legs are certainly not items one would expect to dine on during a casual lunch out at a museum. So grabbing something to eat at the National Museum of the American Indian can provide an interesting alternative to the usual food court fare.
The Mitsitam Native Foods Café, located on the first floor of the museum, is designed to give visitors a culinary lesson in “indigenous cuisines of the Americas and to explore the history of Native foods,” according to the Smithsonian Institution. ...
Full Story: A taste of nations; by Suzanne Struglinski
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