The cover image of a handful of black truffles spilling out of a green plastic strawberry basket in today's New York Times Dining Section didn't exactly whet my appetite. If you're like me, truffles have a strong allure, but not because of the way they look on a white backdrop. I want to see pigs rooting around in the dirt; I want to see them shaved and melting like chocolate over a bed of pasta; don't give it to me straight.

Cultivating A Mystique: The debate over whether farmed truffles are as good as the wild ones.

People Are Coming Back, but the Crawfish Are Scarce: Between hurricaine Katrina and the drought, damages to Louisiana's usually cheap, plentiful crawfish crop is causing high prices and scarce supply.

For Chicken, a Simple Sauté Out of Africa: Bittman sings the praises of non-couscous Northern African food, and makes a Chicken Sauté with Green Olives to prove his point. The video is worth watching for a mysterious guest taster.

Sweet Potato Curry and Mushroom Ragout? That's Comfort: Nigella is feeling like we are: At this time of year, trying to survive the last, frigid bursts of winter with food that "gives solace and provides fuel."

PLUS...

Stores React to Meat Reports: Marian Burros follows up on last week's report on meat processed with carbon monoxide with the news that many supermarket chains have announced they will not carry the meat, plus a movement in Congress to ban the use of carbon monoxide processing in meat.

The Paler Shade of Bordeaux: Asimov pours Bordeaux, the white kind.