If you are searching for chocolate chip cookie baking perfection, you must check out this great NYT Dining Section article. It turns out the secret relies not so much on the basic ingredients, but technique. More specifically: letting the dough sit in the fridge for up to 36 (36!!) hours. Oh, and a dash of fleur du sle on top apparently doesn’t hurt either.
[photo: NY Times Dining Section]
Do try at home: check out this list of some fantastic-looking herbaceous cocktail recipes from restaurants and bars around town. The “323†by Tony Abou-Ganim at Bar Milano especially intrigues. [from Shecky's]
Midtown lunch hilariously analyzes the news story about a dude who finds a knife baked in to his Subway sandwich. Not that chomping down on a serrated blade is funny, but, well, something about this particular story sort of is…
Ruhlman has a great story on egg yolk ravioli, inspired by a recent Iron Chef episode. Though I am not sure I quite have the counter space to make pasta, after seeing this, I am severely tempted! (Oh, wait, I also don’t have a pasta roller. Sigh.)
I never thought a cucumber could be so freakin’ adorable! [from The Food Section]
And in case you are wondering what to do with that green garlic you’ve been seeing at the local farmer’s market, the Amateur Gourmet has a fantastic idea.
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