An inspiring edition of the New York Times' Dining Section... lots of cooking!
• Empress of Domesticity Drops In: Harumi Kurihara, Japan's answer to Nigella or Martha, comes to the US and her fans congregate. (We got a kick out of reading about her being on Fuji Television, an experience we had a few weeks ago ourselves!)
• Beneath a Prickly Exterior, A Welcome Taste of Spring: Bittman is given a full page to sing the praises of spring artichokes, with three recipes, and his ever-entertaining video, which borders on R-rated.
• When in Doubt, Add an Egg, Japanese Style: The Chef column visits with David Chang again - with recipes for Bath-Cooked Eggs, Asparagus with Miso Butter, Conventional Poached Eggs, and Grits and Shrimp. PLUS... • Shh. It's Time for the Chablis to Speak: Was Asimov reading our own wine column last week? • With Such an Agreeable Wine, Why Not Mussels, Sea Scallops and Shrimp?: Florence Fabricant pairs a Seafood Risotto with Asimov's Chablis. • Man Who Knows His Cows Also Knows His Cheese: The new Balducci's head cheese monger is from Bangladesh, and comes with a rich appreciation of the cow. • 'Whole Grain' Labels Becoming a Little More Transparent: In her usual way, Marion Burros takes on the Whole Grain product craze.