From the New York Times' Dining Section: mostly about restaurants today, and you know we don't do that...
The Risk-Free Pleasures of $10 Bottles: While the rest of the Dining staff is out to dinner, Asimov stays in and opens some $10 bottles.
With Budget Wines, a Touch of Elegance on the Plate: Florence Fabricant pairs a Lobster Spaghtetti with Fresh Tomatoes with Asimov's ten-dollar wines.
Easier Than Pie: Make It Cobbler: The minimalist forgoes a double-crust pie ("a calorie-bloated hassle") and offers a recipe for Blueberry Cobbler
Peasant Food Is Simple? You Aren't a Peasant: Celia Barbour continues her weekly visit to the Greenmarket with a recipe for Shell Beans With Mushroom and Parsley Pesto.
I liked Celia Barbour's column. She points out how making things from scratch with ingredients on hand or at least with typical larder items ("peasant food") has now become considered "fancy." I'd go a step further and say it's the mere act of taking time to conceive of meals not based on supermarket convenience that strikes envious uninspired cooks as sorcery.