The New York Times' Dining Section was all about homey comfort cooking and artisan foods this week...
Basic Pie: No Oven Required: Mark Bittman makes pizza... on the stove? He says that pizza fritta is ultracrisp and tastes of olive oil. Has anyone tried this?
• A Chance to Meet (Four-Footed) Cheesemakers: Work at the Gap and you might get to take field trips to meet goats. Saxelby Cheesemongers is organizing bus trips to local cheesemakers like Sprout Creek Farm outside of Poughkeepsie. • Preservation's Progress: More on artisan and heritage foods - in this case, turkeys. Frank Reese Jr. is committed to saving the genetic heritage of turkey breeds that have all but died out. Check out the great slide show on this story, too. • Vintage Madeira's Enduring Charms: Eric Asimov explores rare vintage Madeiras - they are getting harder and harder to find.
&bull The Meatloaf Conundrum: Melissa Clark offers a solution to dry meatloaf - Bacon-Topped Meatloaf Burgers.