Yesterday's New York Times' Dining Section... great writing, great recipes... a first in a while.
Holy Mackerel And Other Guild-Free Fish: Marion Burros gets the cover and gives us the latest on the sustainable seafood issue. With accompanying recipes and a cut-out fish guide.
For Soldiers' Appetites, Reinforcements: Sending home baked cookies (and Starbucks coffee and salsa verde and deer jerky) for the troops.
Why Not Relax Before Dinner, Too?: Two chefs offer advice on dishes to cooking ahead of time and assemble at room temperature, perfect for summer entertaining. With recipes for Pork Braciola and Tomato Gravy and Wine-Stewed Prunes and Mascarpone.
• Bierzo, a New Taste of Spain: Asimov and his panel try wines from the northwestern corner of Spain.
• Hins of Rosemary in the Wine Suggest Wedding It With a Classic Partner: Florence Fabricant pairs Bierzo with Grilled Lamb Kebabs with Rosemary. We had something similar with Tempranillo in Spain.