Saturday, July 04, 2009


The Dining & Wine section of the New York Times continues to impress me with the quality, range and depth of articles they put out. Such topics include not only food and drink, but also urban/home gardening, composting and other issues related to the growing "good food" movement.

Consider the following:

And they have some nice photography, as well:

home-made bread & sausage

hand-stuffed sausages & potatoes roasted in goose fat

braised leg of lamb


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