Maria Newman
Connections
Around the web
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What We’re Reading
By THE NEW YORK TIMES Damian Dovarganes/Associated Press Cook’s Country : Red, baby, Cavendish — what’s the difference between all those bananas you see at the supermarket? (Subscription required.) — Jeff Gordinier The Toronto Star : Get ready for Vulcan from The New York Times Read more »
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What We’re Reading
By THE NEW YORK TIMES Time Out New York : Caesar salad, banana cream pie, Frank Sinatra on the jukebox: a look at new restaurants that specialize in bringing back the old. — Jeff Gordinier The Associated Press : Why not eat more insects? In a 200-page re from The New York Times Read more »
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What We’re Reading
Epicurious : Just in time for Cinco de Mayo, here’s Diana Kennedy on the many varieties of Mexican cheeses and what to substitute if you can’t find them. — Melissa Clark Smithsonian : Po’ boys, crawfish bread and alligator pies: is the food more importan from The New York Times Read more »
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What We’re Reading
Liquor.com : A guide to the best old-school tiki bars in the United States, including New York’s own Jade Island (Staten Island) and King Yum (Queens). — Robert Simonson NPR : Rich, pure ice cream that is made for you on the spot, courtesy of liquid nitr from The New York Times Read more »
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What We’re Reading
The New York Times : Yeah, you heard right. They’re serving pizza again at Totonno’s. Now get yourself out to Coney Island, people. — Jeff Gordinier Smithsonian : Don’t fret the invasion of the cicadas. Fry them up! Here are some tips for how to collect from The New York Times Read more »
