Today's Dining Section
It’s Wednesday! Time to see what goodies The New York Times has in store for me. I was pleased to see that my two favorites – Mark Bittman and Melissa Clark – both had articles today.
Mark Bittman’s Parmesan Cream Crackers look deliciously simple and only require 5 ingredients. Impress your guests with homemade crackers!
The Mustardy Braised Rabbit with Carrots by Melissa Clark is certainly not a weeknight meal. But there is nothing I like more than braising meat on snowy Saturday night at our house in the Berkshires. While I have never cooked rabbit, I became very comfortable with game after preparing wild boar in my cooking class in Florence. And, our trip last year to Stockholm opened my taste buds up to a whole new world of game — elk, reindeer, and venison.
I always enjoy Melissa Clark’s recipes, but this one caught my eye in particular because it is an adaptation of a Daniel Boulud recipe. Eating at Daniel remains one of my top ten dining experiences. I am eager to see if I can bring a little bit of the elegant dining experience I had at Daniel into my home.