Wine & Dine from NYTimes.com
Wednesday, November 21, 2001
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1. Main Course: The Hunt for a Truly Grand Turkey
2. Recipe of the Week: The Usual Suspects? Look Again
3. Wine List: Nouveau Naps, and Beaujolais Gets Serious
4. NYC Restaurants: Vietnamese Cuisine That Plays Long Shots
5. Knowledge Sharing: A Campside Classic


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1. Main Course: The Hunt for a Truly Grand Turkey
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Does turkey have to dry and less than full of flavor? There
is a movement afoot to revive the breeds of turkey that once
made people anticipate the Thanksgiving bird with pleasure
because of its deep, rich flavor. Also: tips for making the
most of your bird.
http://nyt.com/2001/11/21/dining/21TURK.html?rd=hcmcp?p=041XZD041XWs44iiz012000mN97rN9Rx

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Eating Well: Another Reason to Eat Cranberries

Even before the recent discovery about their antioxidant
properties, cranberries had a lot going for them.
http://nyt.com/2001/11/21/dining/21WELL.html?rd=hcmcp?p=041XZA041XWs44iiz012000mN97rN9Rx


2. Recipe of the Week: The Usual Suspects? Look Again
=================================================

Getting stuck in the rut of yesteryear's Thanksgiving may
deprive you and everybody else of some culinary excitement.
To solve such a problem, Mark Bittman provides three recipes
to make your Thanksgiving meal just a touch exotic.
http://nyt.com/2001/11/21/dining/21MINI.html?rd=hcmcp?p=041XZ7041XWs44iiz012000mN97rN9Rx

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The Chef: Where Ginger Is Boss

Bill Yosses, pastry chef at Citarella the Restaurant in
Manhattan, remembers a time when gingerbread was his holy
grail.
http://nyt.com/2001/11/21/dining/21CHEF.html?rd=hcmcp?p=041XZt041XWs44iiz012000mN97rN9Rx


3. Wine List: Nouveau Naps, and Beaujolais Gets Serious
=================================================

This year, Beaujolais nouveau appeared on schedule, but the
usual orchestrated delirium was nowhere to be found. Frank
J. Prial examines the change in attitude.
http://nyt.com/2001/11/21/dining/21WINE.html?rd=hcmcp?p=041XY_041XWs44iiz012000mN97rN9Rx

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Tastings: A Little Extra Care Elevates a Simple Wine

When made with care, writes Eric Asimov, Cotes du Rhones can
be juicy, spicy red wines and great values to boot.
http://nyt.com/2001/11/21/dining/21TAST.html?rd=hcmcp?p=041XYy041XWs44iiz012000mN97rN9Rx

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Wine Picks: Leslie Sbrocco's Cellar Suggestions

Tomorrow is turkey day. If you haven't been to the store
yet, here are some wine ideas to speed up your Thanksgiving
Day shopping.

2000 Geyser Peak Winery, California, Gewurztraminer
$10 - A real crowd-pleaser. With its floral, juicy
character, this slightly sweet white captures the essence of
California gewurztraminer.

2000 Villa Mt. Eden, Coastal, Pinot Noir
$10 - A silky, strawberry-scented wine. Herbal notes add
interest while soft tannins and barely noticeable oak make
it terrific with turkey.

2000 Clos du Bois, Sonoma, Pinot Noir
$16 - Just plain pretty, this versatile pinot sports a touch
of toastiness, delicate earthy aromas and sweet cherry
flavors.

1998 Edmeades, Mendocino, Zinfandel
$ 16 - Zin can be a huge wine that overpowers food, but not
this one. It's a cool-climate red with zesty acidity, lots
of berry fruit and light tannins.


4. NYC Restaurants: Vietnamese Cuisine That Plays Long Shots
=================================================

Vietnamese may or may not have a word for chutzpah, says
William Grimes, but TanDa has plenty of it, regardless.
http://nyt.com/2001/11/21/dining/21REST.html?rd=hcmcp?p=041XYx041XWs44iiz012000mN97rN9Rx

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$25 and Under: At a No-Frills Pizza Spot, a Perfectionist's
Pie

Finding good pizza is easier than it used to be, though not
if you want just a slice. Luckily, one holdout in Midwood,
Brooklyn stands solidly against the tide.
http://nyt.com/2001/11/21/dining/21UNDE.html?rd=hcmcp?p=041XYv041XWs44iiz012000mN97rN9Rx

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Bar of the Week: Pangaea

The newest "it" destination in the pantheon of New York
nightlife, Pangaea provides the stylish set with a place to
indulge in their safari fantasies.
http://nyt.com/guests/nytoday/bin/bar?st=bar&bid=1006250073838

Find a Restaurant
http://nyt.com/guests/nytoday/bin/rst?st=cat_nei&cat=All%20Restaurants&nei=Manhattan&toppick=yes

Find a Bar
http://nyt.com/guests/nytoday/bin/bar?st=cat_nei&cat=All%20Listings&nei=Manhattan&toppick=yes


5. Knowledge Sharing: A Campside Classic
=================================================

Readers ask and answer other readers' questions on cooking
and food. This week, topics include favorite recipes for
cranberry sauce and that campside classic, 'smores.
http://nytimes.abuzz.com/category/cooking/home/prc/home/


I hope you've enjoyed this email. Bon appetit!

Dan Saltzstein
Producer, Dining
New York Times Digital
daniel@nytimes.com



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