As you might expect, the pre-Valentine's edition of the New York Times' Dining & Wine section is rife with sweets
and other indulgent things:- Exploring single-origin chocolates.
- A profile of chef David Kinch.
- Mark Bittman makes Steak Diane.
- Eric Asimov tastes Argentinian malbec.
- The bicerin: Turin's chocolate espresso.
- Florence Fabricant makes lamb skewers to go with her malbec.
- Chocolate cake with a secret center.

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