With the opening of an exhibition about the tools used for eating at the Cooper-Hewitt National Design Museum,
Julia Moskin asks are we really
afraid of flatware? (Of course not. We’re just saving it for a special occasion!)
The message to eat local, organic and avoid processed foods is at the core of a Berkeley nutrition professor's book What to Eat, which tells you how to shop for groceries and select the most nutritious foods.
An oyster zealot shares his passion along with the history and flavors of the oyster in the Northwest.
Foraging for wild plants in the woods is what really gets some chefs heated up in spring, though the seasonal ramps, ferns and bitter greens are not always the easiest sell to diners.
The minimalist, Mark Bittman, does a video preparation of grilled lamb with miso-chili sauce at the NY Times website.
Frank Bruni dines at August and gives it two stars.
[Image NYT]
Cakes so amazing they'd be hard to cut into
Fruit juice: An invitation to diabetes?
Morbid thoughts? Have a cookie
