Word: custards
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Dates: during 2000-2009
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...making a little mischief. The newly renovated Picholine near Lincoln Center in Manhattan serves a dish called "bacon and eggs," in which the bacon is actually smoked tuna belly. And Brodsky once featured "green eggs and ham" in homage to Dr. Seuss, which was actually a truffled spring pea custard served with proscuitto chips and caviar. "I did it to have some fun and not take myself so seriously," he says. For diners too, lightening up about what to eat for dinner definitely hits the spot...
TOWN/COUNTRY GEOFFREY ZAKARIAN Taking his cue�from his two New York City restaurants, Town and Country, Zakarian uses 65 ingredients to make both fancy "town" and more everyday "country" recipes. For instance, the town selection offers a decadent Lobster Ginger Royale with ginger broth and coconut custard; the country version is an equally delicious but simpler lobster roll made with store-bought mayo...
...desserts, sweets or sweetened beverages daily. By the time they are 2, 60% of toddlers eat some kind of pastry every day. Although added sugar was removed from most jarred baby foods in the mid-1990s, baby-food companies continue to offer dessert lines with flavors such as vanilla custard pudding and peach cobbler, loaded with sugar and starch. Early exposure to intensely sweet foods has long-term consequences, says Amy Lanou, a senior nutrition scientist for the Physicians Committee for Responsible Medicine, a Washington-based nonprofit. "When we're really young, our taste buds are especially attuned to sweet...
...more humble locations such as, uh, the sidewalk. Danny Meyer (of Blue Smoke, the Modern and Tabla fame) last year unveiled a ?roadside? food stand in New York City's Madison Square Park. The Shake Shack serves up affordable fare like cheeseburgers, crinkle-cut fries, hot dogs, frozen custard, beer and even breakfast?you can eat your warm heirloom apple fritter and Shack-a-ccino (total: $5.31) on a folding plastic chair under the shade of a tree. In nearby Bryant Park stand four 'wichcraft kiosks, offering such gourmet handheld meals as stone-ground grits ($4) and marinated white...
...color scheme of the dining room is sci-fi white, from the rectangular tables to the window blinds. The wait staff is all business (as is most of the clientele). The food, accelerating in flavor and intensity through a meal, seems conjured in Adri�'s lab: breaded fois custard cream with apricot jam, baked skate with clam aioli, smoked beef with "ancient mustard" foam. In cooking as in science, not all lab experiments succeed: an unappealing appetizer of Iberian porkpie with truffled duck liver consisted mostly of morsels of fat. But considering the rich and varied fare dished...