New York Times Test Site

Pork Belly with pickled baby carrots, and pickled mustard seeds

To eat at this Asian, French fusion restaurant, you must have “nimble fingers.” Since getting a reservation at this restaurant is almost near impossible, patience is definitely key to eating here.  Due to it’s huge popularity and prix fixe meal, a complex prix fixe dinner course of 8 dishes requires 2 hours to be prepared. So, why the enormously long wait? Each dish exemplifies exceptional culinary skills, and an understanding of high standards of the customer. If I were you, I’d wait. A typical dish here might showcase an amuse-bouche consisting of an English muffin dipped in whipped pork fat, uncooked fluke in a wash of buttermilk, yuzu, and Sriracha sauce or a dish of pork belly and ribs with adorned and garnished with pickled carrots and pickled mustard seeds. For the full article:
http://www.nytimes.com/2008/05/07/dining/reviews/07rest.html

The salad bar not a great idea after all.

The Baruch College cafeteria offers a large array of foods to choose from including breakfast, salads, wraps, pizza, sushi and much more. However, despite the many positive remarks of the food, many students are not pleased and did not meet their expectations. A popular complaint is that the food is too pricey and not worth it’s value, while others have witnessed foreign, inedible objects in their food. In addition, what you see on the menu is not always available on stock. If you want some lettuce in your salad, you might just get some other replacement vegetable. Most of the time the student is left with student loans, an empty wallet, and a half filled not-so satisfied stomach. For more details:
http://ticker.baruchconnect.com/article/baruch-college-cafeteria-disappoints-students-with-menu/

The woman who revolutionized French cooking, Julia Child.

Julia Child, french cook extraordinaire, had her eyes set on changing the ways of French cooking and eventually revolutionized the way Americans cooked. A complex French recipe would not be so difficult to grasp after you learned from her. Expanding her horizons on taste, Julia wrote an 800 page manuscript called “Mastering the Art of French Cooking,” which demystified the way the French cooked. This book actually made it to the New York Times best-seller’s list back in August 2009.  For the full article:
http://topics.nytimes.com/top/reference/timestopics/people/c/julia_child/index.html?8qa

Dominique Ansel’s hybrid pastry craze, the cronut

With a daily supply of 300 cronuts, this sweet craze has taken NYC by storm. It’s a half doughnut, half croissant dream that has made New Yorkers line up in mobs to have an experience of this culinary mystery. Dominique Ansel’s new Soho attraction is only the latest variation of a classic treat as we look at the past 400 years in the history of the croissant.
For the full article, refer to this link:

 http://www.nytimes.com/interactive/2013/06/12/dining/from_croissant_to_cronut.html