American Classics. After a wild ride last week, the New York Times' Dining Section is back with a focus on some all-American favorites: brownies, grilled cheese, and meatloaf. What recipe from this week's issue are you most likely to try?
Simple Pleasure, American Style: Julia Moskin questions the American "fetish" for overly chocolate-y desserts. She explores this history of brownies -- with nods to Cathy comic strips, Diane Von Furstenberg, and roasted garlic along the way. With recipes for: Supernatural Brownies, French Chocolate Brownies (from Dori Greenspan's excellent new baking cookbook), and New Classic Brownies.
The Chocolate Bar Makes a Difference: What to look for when buying chocolate for baking.
• Meatloaf Made Meatier: The Minimalist suggests a "company supper" version of meatloaf he calls country pate. He suggests buying pork and veal shoulder, cutting it into chunks, and then using the food processor to grind it. Has anyone ever tried something like this?
• Eggman: A video slideshow about the brunch classic Eggs Benedict.