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This week's New York Times' Dining Section is pretty heavy on the eating out, but there's a gem from Mark Bittman and some wines we'd like to try too. Check it out...

A Time and a Place for Cream and Butter: The Minimalist argues that cooler weather gives an excuse for restaurant-style cooking at home. Restaurant-style, in this case, meaning browned-butter scallops in a basil cream sauce.

Food Stuff: Florence Fabricant tells us about the delicacies of Southern Italy - barilotto, a ricotta salata made with water buffalo milk, and Fattoria Garofalo Burro di Bufala, buffalo milk butter. She also sings the praises of Niagara grapes and Freefoods, in Midtown.