We had our clear favorites in the New York Times Dining section this week - read on to see what they were.
- Garlicky ginger plum sauce (with grilled pork chops) Um, yum? Melissa Clark does it again - replacing the sugary gloop of packet plum sauce with the real thing, made from overripe summer plums.
- Hatch chilies are back In season and available at Foragers Market in Brooklyn.
- Simple summer soups The Minimalist gets all minimal on us with summer vegetables, olive oil, water and nothing else. Summer soups are the easiest and the best, he argues, and gives recipes for Late Summer Minestrone, Zucchini Egg-Lemon Soup, and Fresh Tomato 'Borscht' to prove it.
- Marcella and Victor Hazan - their story A look at the Hazans, their famously prickly working relationships, and the way they transformed Italian food in popular American cooking. Great read.
- Eccentric wines made by a professor of ancient Greek philosophy. We found this short piece really fascinating.
We didn't mention local flour, apple griddle cakes, zucchini bread, or any of the great recipes from the Hazan piece. Take a look and tell us if there's anything else we've missed!
(Image: Andrew Scrivani for The New York Times)