I've encountered so many terrific food and travel pieces in the New York Times lately I just had to share.
From the Sunday travel section, my beloved Mark Bittman reviews affordable Indian restaurants in London.
From yesterday's Dining section:
A French Chef's take on the hot dog
Sips of Home, Bites of Memory: In a war-torn land, a correspondent finds solace in food
Would you try offal in a hot dog form? My grandmother always said hot dogs were made of "lips and a**holes" anyway. . . .
And what do you think of Rubin's ruminations on being a war correspondent in Kabul and the importance of comfort food to feeling safe?
Last but not least, here's A Map of Your Taste Buds Shaped Like Italy, a three-star review of a NYC Italian restaurant. Note how little he writes about ambiance and how much he writes about the food. So many of your reviews look so much the same in terms of structure. What would it look like for each of you to focus on a particular thing and allow that to drive your reviews?
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