[NEWS: If things here have been a little quiet over the last couple days it's because we've been holding our collective breath, waiting for someone new to put in their appearance.
And now... She's finally here! Go to ATNY for the announcement ... ]
Here's a taste of newspaper food sections from across the country. It must be getting colder outside, because this week it was all about the carbs.
In the Pacific Northwest, The Oregonian offers accessible instructions for baking artisan-style bread with that crackly crust and big chewy crumb.
Don't let the green man scare you off - intense and fortified flavors are the subject of a great piece in The St. Louis Post-Dispatch, with helpful tips on caramelization, reduction and infusion, along with recipes that include Bananas Foster and a port wine sauce.
Pizza seems to be a common theme this week, especially in Columbus, Ohio, where The Dispatch has Spagio's recipe for Smoked Duck Pizza.
And in Houston, Texas, they're cooking up ñoquis, a traditional Argentinian version of gnocchi. There are luscious-looking recipes for ricotta and sweet potato versions.