From this week's New York Times' Dining Section...
Pickles, Pies and Blue-Ribbon Biscotti: Julia Moskin looks at the new wave in fairground cooking competitions.
A Food Website, Spiced with Attitude: Our friends at CHOW launch their new website.
The Freshest Produce (and Duck Tongues?: The Chef column follows Zac Pelaccio to the Greenmarket, and the cult-of-offal as he explains his own fusion style. Think Alice Waters meets Anthony Bourdain. With the recipe for his Pork and Watermelon Salad.
Churning Out Ice Cream Until the Sunday After Next: The Times' test kitchen tries out the newest kind of home ice-cream makers; those with compressors, meaning you can make batch after batch without having to re-frezze a canister. Brilliant. With a recipe for Cherry Spumoni.
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