There is so much cooking in today's Times dining section! Let's take a look at some of our favorite pieces. First up - an extremely helpful piece on what all those words and claims on a carton of eggs really mean. But Melissa Clark's tomato tarte Tatin isn't far behind...
Last Week's Times Top Five: Marcella Hazan and Late Summer Plum Sauce
(Image: Andrew Scrivani for The New York Times)
- The boastful eggWhat does organic really mean when it comes to eggs? Or hormone-free? (Not that much it turns out.) Or antibiotic-free? Or free range, or cage-free, or... any of those other labels that get slapped willy-nilly on egg cartons these days. This piece untangles it all.
- Caramelized tomato tarte TatinMelissa Clark recreates a savory pastry from the Gramercy Tavern in a larger size and gorgeous mosaic for dramatic serving (and eating) this fall.
- Moose - it's what's for dinnerMoose is much more than a political punchline in Alaska. It's not just target hunting; it's real food for many Alaskans. We appreciated this thoughtful look at the real role that moose plays in the Alaskan home kitchen.
- Eating better on a dietWe also appreciated this much healthier approach to dieting: adding in good things instead of taking out everything.
- Hainanese Chicken With RiceMark Bittman poaches a chicken and uses both the meat and stock in this classic comfort food.