Renzo Piano - The New York Times Building | New York, U.S.A, 2000/2007 - The tower was designed by Renzo Piano Building Workshop and FXFOWLE Architects, with Gensler providing interior design. The lighting design for the building's nighttime identity was designed by the Office for Visual Interaction Inc.
This recipe, from New York Times columnist Melissa Clark’s new cookbook, Dinner: Changing the Game (Clarkson Potter), elevates the chicken-and-potatoes standby with spicy harissa (a North African condiment that you can find in many supermarkets these days) and a drizzle of cool yogurt. “One of my all-time favorites, this sheet-pan supper has it all,” says Clark. [...]
Boiling kills active bacteria, but a number of survivalist species of bacteria are able to form inactive seedlike spores that can survive boiling temperatures. After food is cooked & its temperature drops below 130°, these spores germinate & begin to grow, multiply, & produce toxins. Some of these toxins are heat-stable -- even boiling will not destroy them. Excellent article by Harold McGee in New York Times. #food_safety