Today's New York Time Dining Section introduces a new column: A Good Appetite, about the thoughts and inspirations behind home cooking. Sweet!
A Morning Meal Begs to Stay Up Late: Elevating the egg for a dinner dish is a sage suggestion at the start of this new column.
This practical column is by Melissa Clark, who recently wrote about experimenting with lard to make pie crust. With recipes for: Garlicky Swiss Chard and Buttery Polenta With Parmesan and Olive Oil Fried Eggs.
If you're looking for more egg ideas, the Times featured cooking with eggs Japanese style last spring.
Berry Helped to Put Reality Show Chef on Top: Did the surinam cherry help Ilan win Top Chef? Little articles like this -- almost blog posts -- display the Dining Section's efforts under the new editor to lighten up with some pop fun.
• Mackerel: Good Eating, and a Looker: The Minimalist tackles the misunderstood mackerel with recipes for Mackerel Fillets Simmered in Soy Sauce. Have you noticed how the Minimalist's videos are becoming slicker and are now coded right into the page? Love it.
• An Indulgence for a Wine That Asks for Hearty Meat: Pairings suggests Amarones with Pasta With Wild Boar Sausage and Kale.
. . . and don't miss the cooking content from Sunday's issue.