Today's New York Times' Dining Section... I thought blah, what did you think?
One Dessert, Many Flavors, Even Sweet: Melissa Clark takes the reigns of the weekly "The Chef" column, spending time with Iacopo Falai, of Falai on Clinton Street. With a recipe for Chocolate Hazelnut Cakes with Fennel Confit.
For Food Loves, a Renaissance: The annual James Beard Foundation gala is coming up - call it Davos for foodies.
Organizing for an Indelicate Fight: Marian Burros reports on the next stop of the anti-fois-gras movement; Whole Food is now officially roped in. PLUS... Cambodian Ginger Fry: The Minimalist shares a simple recipe for Fried Fish with Fried Ginger