From this week's New York Times' Dining Section...
Pickles, Pies and Blue-Ribbon Biscotti: Julia Moskin looks at the new wave in fairground cooking competitions.
A Food Website, Spiced with Attitude: Our friends at CHOW launch their new website.
The Freshest Produce (and Duck Tongues?: The Chef column follows Zac Pelaccio to the Greenmarket, and the cult-of-offal as he explains his own fusion style. Think Alice Waters meets Anthony Bourdain. With the recipe for his Pork and Watermelon Salad.
Churning Out Ice Cream Until the Sunday After Next: The Times' test kitchen tries out the newest kind of home ice-cream makers; those with compressors, meaning you can make batch after batch without having to re-frezze a canister. Brilliant. With a recipe for Cherry Spumoni. PLUS... • A Zin Oasis in Mexico's Dusty Hills: Asmiov finds plenty of good Zinfandel to pour in Baja California. • The Mexican Unpizza: The Minimalist is drawn to the Mexican Version of the dish we often associate, incorrectly, solely with Italy. With the recipe for Tlayuda With Black Bean Purée.