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• The Minimalist: A Bit of Spice, a Hint of Smoke

  Pimentón, made from a red pepper similar to that used to make paprika, is among the best examples of how appealing the addition of smoke can be. Read More... Posted Sep 19 2008, 02:26 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Fish and Other Marine Life, Chili (Food), Grilling (Cooking), Pimenton

• $25 and Under: On the East Side, Cambodian Two Ways

  There are only two Cambodian restaurants in New York City: a relocated Cambodian Cuisine and a revived Kampuchea. Read More... Posted Sep 16 2008, 07:30 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Restaurants, Seafood, Spices, Fish and Other Marine Life, Chicken, Chili (Food), Chinese Food (Cuisine), Cambodia

• The Minimalist: A White, or Brown, Canvas

  There is a world of salad opportunities, especially when the base ingredient is rice, which offers a far wider variety of flavors and textures than any other grain. Read More... Posted Jul 29 2008, 06:52 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Spices, Vegetables, Rice, Salads, Chili (Food), Herbs

• $25 and Under: Hot and Complicated: Thai in the Village

  Heat-seeking chowhounds are drawn to Rhong-Tiam, but the restaurant also explores the complexities of Thai dishes that have nothing to do with heat. Read More... Posted Jun 24 2008, 07:50 PM by NYT > Dining & Wine Filed under: Food, Reviews, Restaurants, Pork, Ginger, Chili (Food)