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Wednesday, May 23, 2001 ------------------------------------------------------------ Light Beverages for Hot Weather 1. Main Course: For Summer Drinks, Cool Is Better Than Numb 2. Recipe of the Week: Salmon With Smashed Cucumber-Date Salad 3. Wine List: Rieslings as Light as Spring 4. Multimedia: A Visit to Manhattan's Aquavit 5. New York City Restaurants: A Rivalry Fought Out in Dueling Lobster Rolls 6. Reader Opinions: Creative Hamburger Cookery /----------------------Advertisement-----------------------\ 50% Off New York Times Home Delivery You'll find this appetizing: 50% off home delivery of The New York Times! Get the latest on restaurant reviews, exciting recipes and new food and wine developments. Savor it all! Enjoy The Times beside your meal, or afterwards as a form of literary dessert. Subscribe now. SAVE 50% ON HOME DELIVERY http://www.nytimes.com/ads/email/wine/winepos3.html \----------------------------------------------------------/ 1. Main Course: For Summer Drinks, Cool Is Better Than Numb =========================================================== A summer drink should slake your palate, cool you off and give you a whiff of alcohol without knocking you off your feet. Here are some of the best to be found in New York -- with recipes. http://www.nytimes.com/2001/05/23/living/23DRIN.html?0523wd ----- The Minimalist Entertains: Everyone Out of the Kitchen! Mark Bittman -- a k a the Minimalist -- offers up a sophisticated and satisfying cookout that, with a little forethought and some help, becomes a modern grilled feast for 12 in about two hours. http://www.nytimes.com/2001/05/23/living/23MINI.html?0523wd 2. Recipe of the Week: Salmon With Smashed Cucumber-Date Salad ======================================================== Geoffrey Zakarian, the chef at Manhattan's Town, talks about how he cooks fish and provides a recipe perfect for the onset of summer and the grill. http://www.nytimes.com/2001/05/23/living/23CHEF.html?0523wd 3. Wine List: Rieslings as Light as Spring ========================================== No wines taste more of spring than riesling kabinetts from the Mosel-Saar-Ruwer region of Germany, writes The Times's Eric Asimov. http://www.nytimes.com/2001/05/23/living/23TAST.html?0523wd ----- Wine Talk: In Burgundy, a Name Is No Explanation "Bordeaux," the wine writer Gerald Asher once noted, "is a hierarchy; Burgundy is a democracy." Frank J. Prial explores the difference. http://www.nytimes.com/2001/05/23/living/23WINE.html?0523wd ----- Wine Picks: Leslie Sbrocco's Cellar Suggestions If you're looking for affordable Italian red wine, don't automatically grab for a Chianti, try a bottle of Barbera. Well-known examples come from Northern Italy and the region of Barbera d'Alba, but California is also home to impressive new bottlings. See our WineGuide for more information: http://winetoday.com/wineguide/encyclopedia/wg_encyclopedia_entry_174.html 1999 L'uvaggio Di Giacomo Il Gufo Barbera $15 - This small Napa Valley producer makes one of the hottest Barbera bottlings around. Juicy and supple, it's a wine to enjoy immediately. 4 stars http://www.winetoday.com/search97cgi/s97_cgi?Action=FilterSearch&SearchPage=result_end.html&collection=WineTodayReviewsEnd&Filter=result_end_filter.hts&ResultTemplate=result_end.hts&querytext=&wineid=18841&SUBMIT.x=28&SUBMIT.y=9 1998 Easton, Shenandoah Valley, Barbera $18 - A big league California Barbera with serious fruit flavors. Ripe and full-bodied, this is an Italian-style red meant for a side of beef hot off the grill. 4 stars http://www.winetoday.com/search97cgi/s97_cgi?Action=FilterSearch&SearchPage=result_end.html&collection=WineTodayReviewsEnd&Filter=result_end_filter.hts&ResultTemplate=result_end.hts&querytext=&wineid=17004&SUBMIT.x=28&SUBMIT.y=9 1998 Vajra, Barbera d'Alba $15 - The real deal from Italy. Vibrant cherry flavors pair with soft tannins in a wine that captures the essence of good Barbera. 4 stars http://www.winetoday.com/search97cgi/s97_cgi?Action=FilterSearch&SearchPage=result_end.html&collection=WineTodayReviewsEnd&Filter=result_end_filter.hts&ResultTemplate=result_end.hts&querytext=&wineid=14834&SUBMIT.x=28&SUBMIT.y=9 4. Multimedia: A Visit to Manhattan's Aquavit ============================================= In awarding Aquavit three stars, William Grimes comments that Marcus Samuelsson, the restaurant's restlessly inventive executive chef, is not the formula type. Go into Samuelsson's kitchen in this week's restaurant video tour. http://www.nytimes.com/2001/05/23/living/23REST.html?0523wd 5. NYC Restaurants: A Rivalry Fought Out in Dueling Lobster Rolls =========================================================== Two acclaimed seafood spots in downtown Manhattan go head to head as Eric Asimov asks, Who makes the best lobster rolls? http://www.nytimes.com/2001/05/23/living/23TOGO.html?0523wd ----- $25 and Under: Where Oompah Meets Hip in Manhattan's East Village Zum Schneider sets no new culinary standards, but it has accomplished the unlikely feat of making a German place cool. http://www.nytimes.com/2001/05/23/living/23UNDE.html?0523wd Find a Restaurant http://nytoday.com/RestaurantAdvanced.html?0523wd 6. Readers' Opinions: Creative Hamburger Cookery ================================================ From jazzing up plain hamburgers to storing Dom Perignon, readers share their insights and answer fellow readers' questions. Q. Being somewhat "culinary disabled," I usually serve ground beef in one of three ways: plain old broiled hamburger, basic meatloaf with tomato sauce, and rice meatballs, also made with plain old tomato sauce. I need to get out of this rut. Anybody know of any exciting, creative ways to prepare hamburger? -- Phoenix32890 A. I'll bet you that you never heard about this recipe . . . Read the responses to this question and many others in: Food and Wine Tips From Readers http://www.nytimes.com/2001/05/22/living/22KNOW.html?0523wd 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 & Dine Newsletter. To cancel delivery, change delivery options, change your e-mail address or sign up for other newsletters, see http://www.nytimes.com/email HOW TO ADVERTISE ------------------------------------------------------------ For information on advertising in e-mail newsletters or other creative advertising opportunities with The New York Times on the Web, please contact Alyson Racer at alyson@nytimes.com or visit our online media kit at http://www.nytimes.com/adinfo
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