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NYT > Home Page: Weekend Kitchen

Posted by Aam February 2, 2013 0 comments

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Weekend Kitchen

Feb 2nd 2013, 21:45

Julienning Turnips

Melissa Clark shows how to julienne a turnip into matchstick slices without using a mandolin or food processor.

Get It Before It's Hot

Lao Dong Bei specializes in the cuisine of China's Dongbei region, which hasn't yet succumbed to the American palate. Don't wait for it to join the American-Chinese canon.

A Time Before Tabbouleh

It's hard to remember when Middle Eastern food barely existed outside the Middle East. That was before Claudia Roden.

A City Drenched in Sugar

New Orleans, where bakery loyalties run deep, has become a laboratory for desserts — especially when it comes to the popular king cake and its many variations.

Bacon, and How It Came to Be

With knives in hand, students face a carcass. In the Midwest, the class is less likely to be a one-time curiosity than on the East or West Coast.

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