From the New York Times' Dining Section...
A Celebration of Tex-Mex, Without the Apology: In Texas, Tex-Mex is a verifiable cuisine of its own, and needs no apology. Recipes for authentic Tex-Mex dishes like Lime Soup and Chiles Rellenos are included.
The Power in the Cask: Old Ways, New Beer: Old-fashioned, naturally carbonated cask-conditioned ales are making a comeback, and this article makes them sound irresistable.
If It Sounds Bad, It's Got To Be Good: Recreating Franny's Raw Tuscan Kale Salad With Pecorino .
PLUS... • From New York's Black Dirt A Glacial Secret Told by Onions: The story of the incredibly fertile Black Dirt just an hour away from New York, and the superior onions grown there.
• Italian Food Bazaar Comes to Manhattan: Italian entrepreneur Oscar Farinetti is bringing Eataly, his Turin-based food bazaar, market, and food court to Manhattan.
• A Partnership Steps Out of the Restaurant: Mark Bittman makes Monkfish with Mashed Potatoes, highlighting their silky, complementary textures.