Quiche Lorraine from Thomas Keller's cookbook. Photo: esposj, Flickr.
- The craft beer hype has brought stout beer into the mainstream -- but the public's perception of it as purely "stout" is inaccurate.
- Playwright humorist Paul Rudnick disproves parents everywhere in his new book, "I Shudder," by living 51 years subsisting mainly on candy -- and sveltely, at that. "What I love about Halloween is its childhood honesty," he says. "It's about what children want rather than what parents want them to want."
- A touching story on the "softening" of chef Thomas Keller preceding his last meal with his once-estranged father.
- Tater tots and Tecates have started to replace caviar and Chardonnay as foodie first dates take a more casual, adventurous note.
- Prompted by a resourceful reader in Beijing, a New York Times writer matches Italian wine with Chinese fare In a pairing fit to make Marco Polo proud.
- After ruinous delays for restaurateurs, the liquor license process has been streamlined by the new New York State Liquor Authority chairman, David Rosen.
- Restaurants: Flushing, Queens' Imperial Palace is "at the zenith of Cantonese cooking in New York City;" Green Apple BBQ in East Harlem proffers a Mexican influence on Southern cuisine; Brooklyn's Rocky Sullivan's in Red Hook tackles steamed lobster, successfully.
- Openings and closings; plus Dining Calendar -- highlights include Day of the Dead workshops, a pumpkin dinner and a meal in memory of Sheila Lukins of the Silver Palate.
10 More Dirty Restaurant Tricks
5 Things You Didn't Know About Turducken
10 Catchiest Food Jingles We Love to Hate
