Yesterday's New York Times' Dining Section... great writing, great recipes... a first in a while.
Holy Mackerel And Other Guild-Free Fish: Marion Burros gets the cover and gives us the latest on the sustainable seafood issue. With accompanying recipes and a cut-out fish guide.
For Soldiers' Appetites, Reinforcements: Sending home baked cookies (and Starbucks coffee and salsa verde and deer jerky) for the troops.
Making Texas Cows Proud: R.W. Apple, Jr. heads to Brenham, TX where Blue Bell ice cream is made. If this doesn't get you in the mood for summer, I don't know what will.
Why Not Relax Before Dinner, Too?: Two chefs offer advice on dishes to cooking ahead of time and assemble at room temperature, perfect for summer entertaining. With recipes for Pork Braciola and Tomato Gravy and Wine-Stewed Prunes and Mascarpone. PLUS... • Sticky Rice Takes a Turn as Dessert: The Minimalist serves up some Sticky Rice With Mango. • Bierzo, a New Taste of Spain: Asimov and his panel try wines from the northwestern corner of Spain. • Hins of Rosemary in the Wine Suggest Wedding It With a Classic Partner: Florence Fabricant pairs Bierzo with Grilled Lamb Kebabs with Rosemary. We had something similar with Tempranillo in Spain.