Variety Is the Spice of Sites

The beet gnocchi was just a prelude.

As if our editors don’t drill it into our heads enough already, I’ve been confronted twice over the past two days with the importance of variety—it’s the spice of our site at findingDulcinea, and, it seems, the way of the world.

Beyond the Headlines, Web Guides and Netcetera pieces are expected to include the most eclectic mix of sites possible, with sources large and small, authors casual and formal, and opinions pro and con. Appropriately, while searching for the best Web sites on sandwiches for a Netcetera Foodie article, I came across this nugget of information on the site of a trade magazine called Progressive Grocer:

“New research from foodservice consultancy Technomic found that though preferences for traditional sandwiches remain strong, consumers are looking for greater variety in sandwich ingredients available from limited- and full-service restaurants.”

To me, a writer immersed in the throes of research, it was achingly reminiscent of findingDulcinea’s concept: to present a solid base of information, decorated with insight, trends, emerging ideas, controversial studies and general eye-openers.

The tricky part is keeping the ingredients fresh and the ideas flowing. Supplementing broad basics with specifics seems to be the best way to establish an audience—one that returns, knowing something inventive and thought-provoking awaits. According to the blogger at Skelliwag, coming up with your own great idea could be as simple as finding twists on someone else’s.

Such as banh mi thit nuong, a Vietnamese version of a meatball sub, and perfect example of an innovative twist. (Look for it in findingDulcinea’s feature article on sandwiches later this summer.)

But it all comes back to beet gnocchi: that’s what I ate for dinner last night at a restaurant next to a subway station in Williamsburg, Brooklyn. It also featured a wood-burning pizza oven, had its own grape vines, served house-made buffalo mozzarella and somehow managed to create the most perfect dessert of poached pear with raisins and vanilla gelato in a red wine sauce. It was the ultimate in variety, and for a moment, it made me content.

Sarah Amandolare
Senior Writer

Comments

[Seduction Meals]

Hi Sarah, Beet Gnocchi? What a wonderful discovery--would love to try it. I agree, its all in the freshness of ingredients, variety of foods and of course taste. I put together this recipe using fresh lobster, your favorite ravioli-I used crab ravioli, and a simple, easy-to-preare saffron cream sauce. Fast, fresh, and delicious. http://www.seductionmeals.com/2008/04/lobster-ravioli-in-saffron-cre.html