NY Times Dining Section Roundup: 10.25.06

Move over Page 6, the often sleepy Times Dining Section turns tabloid today with a searing story from Marian Burros about the White House chef who was fired by First Lady Laura Bush.

Presidents’ Chef; Now, His Book: While this isn't kitchen material in the strictest sense, reading this with your morning coffee will give you some cocktail party gossip to share later. Apparently President Bush does not like to eat "'green food' or 'wet fish,' as in poached, steamed or boiled." Tough crowd.

At Home With the Leftovers, the Clock Ticking: Alex Witchel looks into what to do with leftovers and shares a recipe for Classic Kung Pao Chicken.

Puff the Magic Preservative: Lasting Crunch, but Less Scent: How science will help apples last longer this season.

PLUS...

• The Well-Dressed Salad Wears Only Homemade: Mark Bittman says homemade salad dressing sure beats the Wishbone stuff and we agree. The Minimalist goes so far as to say you can judge how good a cook is by their salad dressing. Not sure I'd pass that test . . . would you? He offers recipes for Ranch Dressing, Yogurt Blue Cheese Dressing, and Miso Carrot Sauce With Ginger.

• Chicken Salad With Walnuts and Grapes: The Sunday Magazine took a look at cooking with grapes -- "perfectly designed for cooking" -- and gave a chicken salad recipe.