Nice and light over at the New York Times' Dining Section today...
At 190 M.P.H., Who Needs a Spare Tire?: Kim Severson does the best job possible on a topic that I might not put on the cover of the food section: what Nascar drivers eat, and how being on a good nutritional program can lend a winning edge.
Blossom to Table: Honey Grows Up: Honey is the new artisinal food, with subtle flavors to be paired, like wine, with foods.
A Champagne True to Its Roots: Asimov visits one of Bollinger's vineyards where they are growing pinot noir on prephlloxera vines, and creating a magnificent champagne. A very photo of the very joyful Bollinger Presdient, Ghislain de Montgolfie, pulled me in. The article carries the same light bubbley air. PLUS... • Arugula: The Face-Off: The Minimalist plays with arugula, "the assertive green" and whips up some Bean and Salt Cod Salad With Arugula and Capers. • Spices by the Handful, Not by the Pinch: The Chef column visits again with Ana Sortun, who uses seasonings generously. With recipes for Spoon Lamb and Spicy Carrot Purée.