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Wine & Dine from NYTimes.com Wednesday, November 21, 2001 ------------------------------------------ 1. Main Course: The Hunt for a Truly Grand Turkey 2. Recipe of the Week: The Usual Suspects? Look Again 3. Wine List: Nouveau Naps, and Beaujolais Gets Serious 4. NYC Restaurants: Vietnamese Cuisine That Plays Long Shots 5. Knowledge Sharing: A Campside Classic /-------------------Advertisement-----------------\ Own a Classic Piece of New York Baseball History for Just $9.95. Get a glimpse into an unforgettable era in baseball history as Glory Days of Baseball brings to life the mythical period New York baseball from 1947-1957 through original New York Times articles and photos available for the first time in digital form. http://ads.nyt.com/lx.ads/email.nytimes.com/winedine/text/19765/Position3/nl-housetext/glorydays.html/?_RM_REDIR_=http://www.nytimes.com/editorspicks/index.html \-------------------------------------------------/ 1. Main Course: The Hunt for a Truly Grand Turkey ================================================= Does turkey have to dry and less than full of flavor? There is a movement afoot to revive the breeds of turkey that once made people anticipate the Thanksgiving bird with pleasure because of its deep, rich flavor. Also: tips for making the most of your bird. http://nyt.com/2001/11/21/dining/21TURK.html?rd=hcmcp?p=041XZD041XWs44iiz012000mN97rN9Rx ----- Eating Well: Another Reason to Eat Cranberries Even before the recent discovery about their antioxidant properties, cranberries had a lot going for them. http://nyt.com/2001/11/21/dining/21WELL.html?rd=hcmcp?p=041XZA041XWs44iiz012000mN97rN9Rx 2. Recipe of the Week: The Usual Suspects? Look Again ================================================= Getting stuck in the rut of yesteryear's Thanksgiving may deprive you and everybody else of some culinary excitement. To solve such a problem, Mark Bittman provides three recipes to make your Thanksgiving meal just a touch exotic. http://nyt.com/2001/11/21/dining/21MINI.html?rd=hcmcp?p=041XZ7041XWs44iiz012000mN97rN9Rx ----- The Chef: Where Ginger Is Boss Bill Yosses, pastry chef at Citarella the Restaurant in Manhattan, remembers a time when gingerbread was his holy grail. http://nyt.com/2001/11/21/dining/21CHEF.html?rd=hcmcp?p=041XZt041XWs44iiz012000mN97rN9Rx 3. Wine List: Nouveau Naps, and Beaujolais Gets Serious ================================================= This year, Beaujolais nouveau appeared on schedule, but the usual orchestrated delirium was nowhere to be found. Frank J. Prial examines the change in attitude. http://nyt.com/2001/11/21/dining/21WINE.html?rd=hcmcp?p=041XY_041XWs44iiz012000mN97rN9Rx ----- Tastings: A Little Extra Care Elevates a Simple Wine When made with care, writes Eric Asimov, Cotes du Rhones can be juicy, spicy red wines and great values to boot. http://nyt.com/2001/11/21/dining/21TAST.html?rd=hcmcp?p=041XYy041XWs44iiz012000mN97rN9Rx ----- Wine Picks: Leslie Sbrocco's Cellar Suggestions Tomorrow is turkey day. If you haven't been to the store yet, here are some wine ideas to speed up your Thanksgiving Day shopping. 2000 Geyser Peak Winery, California, Gewurztraminer $10 - A real crowd-pleaser. With its floral, juicy character, this slightly sweet white captures the essence of California gewurztraminer. 2000 Villa Mt. Eden, Coastal, Pinot Noir $10 - A silky, strawberry-scented wine. Herbal notes add interest while soft tannins and barely noticeable oak make it terrific with turkey. 2000 Clos du Bois, Sonoma, Pinot Noir $16 - Just plain pretty, this versatile pinot sports a touch of toastiness, delicate earthy aromas and sweet cherry flavors. 1998 Edmeades, Mendocino, Zinfandel $ 16 - Zin can be a huge wine that overpowers food, but not this one. It's a cool-climate red with zesty acidity, lots of berry fruit and light tannins. 4. NYC Restaurants: Vietnamese Cuisine That Plays Long Shots ================================================= Vietnamese may or may not have a word for chutzpah, says William Grimes, but TanDa has plenty of it, regardless. http://nyt.com/2001/11/21/dining/21REST.html?rd=hcmcp?p=041XYx041XWs44iiz012000mN97rN9Rx ----- $25 and Under: At a No-Frills Pizza Spot, a Perfectionist's Pie Finding good pizza is easier than it used to be, though not if you want just a slice. Luckily, one holdout in Midwood, Brooklyn stands solidly against the tide. http://nyt.com/2001/11/21/dining/21UNDE.html?rd=hcmcp?p=041XYv041XWs44iiz012000mN97rN9Rx ----- Bar of the Week: Pangaea The newest "it" destination in the pantheon of New York nightlife, Pangaea provides the stylish set with a place to indulge in their safari fantasies. http://nyt.com/guests/nytoday/bin/bar?st=bar&;bid=1006250073838 Find a Restaurant http://nyt.com/guests/nytoday/bin/rst?st=cat_nei&cat=All%20Restaurants&nei=Manhattan&toppick=yes Find a Bar http://nyt.com/guests/nytoday/bin/bar?st=cat_nei&cat=All%20Listings&nei=Manhattan&toppick=yes 5. Knowledge Sharing: A Campside Classic ================================================= Readers ask and answer other readers' questions on cooking and food. This week, topics include favorite recipes for cranberry sauce and that campside classic, 'smores. http://nytimes.abuzz.com/category/cooking/home/prc/home/ I hope you've enjoyed this email. Bon appetit! Dan Saltzstein Producer, Dining New York Times Digital daniel@nytimes.com HOW TO CHANGE YOUR SUBSCRIPTION ------------------------------------------------------ You received this message because you signed up for the New York Times Wine and Dine newsletter. To cancel delivery, change delivery options, change your e-mail address or sign up for other newsletters, see: http://nyt.com/email?rd=hcmcp?p=041XXj041XWs44iiz012000mN97rN9Rx HOW TO ADVERTISE -------------------------------------------------------- For information on advertising in e-mail newsletters or other advertising opportunities with NYTimes.com, contact Alyson Racer at alyson@nytimes.com, or visit our online media kit at: http://nyt.com/adinfo?rd=hcmcp?p=041XXh041XWs44iiz012000mN97rN9Rx For information about advertising in The New York Times newspaper, visit the newspaper's online media kit at: http://nytadvertising.nytimes.com Powered By Annuncio http://www.annuncio.com
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