What a gorgeous photo of chicken soup atop this week's NY Times Dining Section. It got us warmed up and in the mood for a good read... and a fairly good read it was.
Soul for the Chicken Soup: An entertaining article covering the different versions of chicken soup one can find in NYC restaurants. Thankfully for those of us who want to cook, they offer a recipe: Blue Ribbon Bakery's Matzo Ball Soup.
A New York Story On the Half Shell: Florence Fabricant has lunch with Mark Kurlansky (aren't you jealous?) who just came out with a book about oysters. He reveals some fascinating facts about NYC's role in the oyster's history - at one point, oysters pulled from the East River were considered some of the best in the world.
Busy Nights? Classic Sauce: Bittman gets down and dirty with Pasta Puttanesca. Don't forget the video, where he exclaims "thank you, Ladies!" PLUS... A Little Bird Feeds Texas' Ruling Class: Kim Severson, thank goodness, just couldn't help herself this week and gives us a run-down on the role of Quail in Texas kitchens. Rioja, Serene Above the Trendy Fray: Asimov has a look at Rioja.