Times Top 5: Polenta Pizza for BreakfastFrom the NY Times Dining Section 02.18.09

(Image credit: Apartment Therapy)

This would make a beautiful presentation for a weekend brunch. Bittman writes the lead article in today’s New York Times Dining section, arguing for savory whole grain dishes to start the day. Otherwise, the section is a bit thin on the home cooking front, but we’ve got a cheesy cauliflower dish and some cocktails, below…

1. Savory grain dishes for breakfast. All of this stuff sounds good, although we’re not exactly sure how risotto with pancetta and parmesan is better for you than a normal bacon/egg breakfast. Most of the recipes, though, allow for healthier grains and make room for lots of vegetables.

2. And on the flip side, breakfast for dessert. This story is primarily about restaurants disguising humble breakfast food (doughnuts, cereal, pancakes) as haute desserts, but there are very interesting recipes. Cereal-Milk Panna Cotta with Caramelized Corn Flake Crunch, anyone?

3. “…like macaroni and cheese but with vegetables instead of pasta.” That’s how Melissa Clark describes her roasted cauliflower and peas covered in chutney cheese sauce.

4. Ever had a Market Crash cocktail? These drinks look and taste like cocktails but have the alcohol content of a glass of wine. Not too strong for a weeknight.

5. Red wines from a less-celebrated area of Burgundy. Unless we’ve missed it in past weeks, there’s a new wine feature on the website. The bottles tasted are listed on the side; when you click on one, you see the price (one is starred as the best value), a description, and a photo of the label- very smart.

(Image: Francesco Tonelli for The New York Times)