From the New York Times' Dining Section...
The Bartender Who Started it All: A feature on Jerry Thomas, bartender extraordinaire. He was born in 1830 and wrote the first American book on mixology. The piece reviews a new biography and gives recipes for classic cocktails like Sliver Fizz and St. Charles Punch.
Taste Takes a Holiday: Favorite Halloween treats from chefs and cooks, including a recipe for the arresting Caramelized Brown Butter Rice Krispies Treats.
The Minimalist: Mark Bittman offers up an English classic: roast beef-marrow bones from Fergus Henderson. Perfect cold-weather food.
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