Beer and a lot of pancakes in the New York Times' Dining Section today . . .
Pancakes of the World, Dressed for Dinner: "None of these pancakes take more than a half hour to prepare. How easy can a delicious supper get?" asks the Minimalist. With recipes for: Italian-Style Vegetable Pancakes, Spinach Pancakes, and Korean-Style Crisp Vegetable Pancake (Pa jun).
1966: David Eyre's Pancake: We've shared thoughts and recipes for "the big pancake", that classic 1960's-1970's dish here before. In the Sunday Magazine, Amanda Hesser looks into the origins of the recipe and a way to make the concept into a savory. We got a kick out of the photo/chart with reminders on how to best serve the big pancake. Limoncello, anyone?
Pickles and Cheese, Not Wine and Cheese, at the New Whole Foods: Here's Florence Fabricant's dispatch from the Bowery Whole Foods. Were you at the pre-opening last night? What did you think of Whole Foods 2.0? We'll post our pix in a bit.
• The Hunger and the Hostility Vanish in One Bite: Alex Witchel shares a recipe for Sautéed Chicken Livers With Mushrooms and Sage. She says they have an "Old World, homey taste, like something my far-from-French grandmother used to make."
• You Can Disinfect a Kitchen Sponge in the Microwave:"Although effective as a sterilizer, microwaving kitchen sponges can pose a safety hazard."
• For a Sweeter Passover, Old and New Sephardic Delights: Sephardic dessert recipes including Chocolate and Olive Oil Mousse and Orange-Almond Flan.
• Overcoming a Frat Party Reputation: Eric Asimov goes drinking with the guys from BeerAdvocate.com. This reminds us of the TONY cover on Beer vs. Wine a few weeks back written by the editor of RateBeer.com.