[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. artisan-style bread with that crackly crust and big chewy crumb. 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. Smoked Duck Pizza. traditional Argentinian version of gnocchi. There are luscious-looking recipes for ricotta and sweet potato versions.