2. More persimmons! Harold McGee gives a quick tutorial on the two types of persimmons (Faith put Hachiyas to good use in this beautiful tart), plus how the pH of a persimmon pudding makes it a dark, chocolate brown color.
3. Maybe the easiest sorbet, ever. Bittman pulses frozen fruit, yogurt, sugar, and water in the food processor and, behold, fruit sorbet. No ice cream maker needed.
4. People are cooking more at home. Not exactly a news flash. But it was nice to see this article amid all the restaurant coverage (even if the lead article was about eating out for less than $100...) This article pointed out some interesting differences in what people do when the convenience of restaurants is stripped away. Some are pulling out old cookbooks and getting back into the kitchen, others are taking baby steps and relying on frozen foods. Did you know canning jars are selling out in some places? And registration is up at cooking schools in New York.
What did you think of the Dining section in today's Times?
(Image: Andrew Scrivani for The New York Times)