It's Passover for this week's New York Times Dining Section...
• It's Passover, Lighten Up!: Turns out even a Rabbi would say legumes and baking powder are kosher for Passover. Let the baking begin! Recipes for Morrocan Shad with Fava Beans, Sesame Vanilla Passover Cookies, Orange-Almond Cake, and Double Chocolate Mocha Drop Cookies.
• The Chef: David Chang: Mark Bittman takes over "The Chef" column this week to profile David Chang, of the new 300sqft (including kitchen) Momofuku Noodle Bar (E. Village). With recipes for Braised Short Ribs, Super-Fast Pickled Pears, Sweet Shiitake Pickle, and Daikon Kimchi.
• In Two Minutes, It's All Done: Bittman takes on squid, frying up some Squid with Black Pepper, Vietnamese Style, and it ain't no fried calamari. If the recipe doesn't convince you, watch the video to see how easy it is.
• Chicken With Arsenic? Is That O.K.?: This week, Marian Burros is scaring the hell out of us with the issue of arsenic added to commercial chickens. Yet another reason to eat organic.
• Napa's Neighbor Makes Cabs, Too: Asimov and his pals review a slew Sonoma Country cabernets.