The dying art of curing meats, celery for dessert... it's getting interesting over at the New York Times' Dining Section...
Dry-Cured Sausages: Kissed by Air, Never by Fire: Making Salami the old-school way is a dying tradition; get one while you still can. Here's where.
A Prince of Pork: In Seattle, Recreating the Perfect Ham: R.W. Apple travels to Seattle to meet Armandino Batali, an artisinal maker of Culatello, sweeter and more delicate than prosciutto.
Fat or Skinny Asparagus? Both Have Merits: Bittman gives the low-down on thick vs. skinny asparagus. Recipes for Asparagus Salad with Soy-Mustard Dressing, Stir-Fried Asparagus With Pork, and Asparagus Vichyssoise.
Celery and Salad Take Turns as Dessert: The Chef column is still hanging with Iacopo Falai. This week he offers recipes for Celery Pudding Cakes with Strawberry-Rhubarb Compote and Strawberry Rhubarb Salad. Mmmmm. PLUS... • Smoky, Spicy and True of Heart: Eric Asimov pours a few nice bottles of Crozes-Hermitage. • Crisp Grilled Birds That Borrow Their Flavorings From Provence: Florence Fabricant pairs the Crozes-Hermitage with some Grilled Quail With Olives and Polenta, appropriately flavored by a red wine marinade.