Entranced by all the delicious offerings this month, we decry the naysayers 
who paint a cold and gray picture of January blues. Here are a few 
reminders that 2011 is off to a banging start--from dishes that helped us 
keep our resolutions to a meeting of comfort-food worlds: Short Stack In 
the war against kitchen clutter, consider these sleek stackable dishes 
http://tastingtable.com/entry_detail/national/2534/Modern_and_multipurpose_cookware_declutters_your_kitchen.htm 
your most valuable weapons. Expand your oven real estate by piling them up, 
then move them directly to the table to double as serving dishes. Mr. Good 
Bar Not only do new Two Degrees snack bars 
http://tastingtable.com/entry_detail/national/2548/Two_Degrees_fights_hunger_on_two_levels.htm 
sate our afternoon hunger, but they help fight global hunger as well. For 
every nutrient-rich bar you enjoy (we like the cherry-almond version), the 
company donates food to those in need. Egging On Eggnog season may have 
come and gone, but no matter: You can enjoy a flip 
http://tastingtable.com/entry_detail/national/2577/Silky_smooth_whole-egg_cocktails_return.htm 
any time of year. Bartenders around the country have embraced this 
historic, egg-rich drink, which, with its silky body, is perfect for 
winter. Fungal Growth Leave the foraging to the experts. With these kits 
http://tastingtable.com/TheDinnerTable/entry_detail/national/2617/Drink_coffee_eat_mushrooms.htm 
, home cooks can grow their own oyster mushrooms from a surprising source: 
coffee grounds. Just Ducky Here's to tasty diplomatic relations: The French 
classic, duck confit, has recently shown up on menus partnered with a 
handful of American comfort foods 
http://tastingtable.com/entry_detail/national/2574/A_homey_French_staple_cozies_up_to_American_classics.htm 
. Our favorite match of late comes from chef Ashley Christensen, who makes 
a duck-confit milk gravy to go with biscuits and fried eggs at her Raleigh 
restaurant, Poole's Diner http://www.poolesdowntowndiner.com/ .
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TastingTable
 
 
Fri. 28 Jan '11
Dining | NATIONAL
 
TT Leftovers: January Edition
2011 is off to a delicious start
 
Tasting Table
Stackable dishes | Two Degrees Bars | Duck Confit & Waffles at Rotisserie & Wine
 
Entranced by all the delicious offerings this month, we decry the naysayers who paint a cold and gray picture of January blues. Here are a few reminders that 2011 is off to a banging start--from dishes that helped us keep our resolutions to a meeting of comfort-food worlds:

Short Stack In the war against kitchen clutter, consider these sleek stackable dishes your most valuable weapons. Expand your oven real estate by piling them up, then move them directly to the table to double as serving dishes.

Mr. Good Bar Not only do new Two Degrees snack bars sate our afternoon hunger, but they help fight global hunger as well. For every nutrient-rich bar you enjoy (we like the cherry-almond version), the company donates food to those in need.

Egging On Eggnog season may have come and gone, but no matter: You can enjoy a flip any time of year. Bartenders around the country have embraced this historic, egg-rich drink, which, with its silky body, is perfect for winter.

Fungal Growth Leave the foraging to the experts. With these kits, home cooks can grow their own oyster mushrooms from a surprising source: coffee grounds.

Just Ducky Here's to tasty diplomatic relations: The French classic, duck confit, has recently shown up on menus partnered with a handful of American comfort foods. Our favorite match of late comes from chef Ashley Christensen, who makes a duck-confit milk gravy to go with biscuits and fried eggs at her Raleigh restaurant, Poole's Diner.
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