Daniel Boulud, the notorious perfectionist, driven chef and wildly successful restaurateur, has been accused of racism by some of his former staff members, who claim that he favors white Europeans (he himself is a French immigrant) over other groups. Boulud, rather than settling the issue with a payoff that could look like an admission of guild, has chosen to fight back, suing the "group leading the protest for... defamation, nuisance and harassment, and of causing damage to his business." Boulud says that "racism is a vicious charge. It is too easy to accuse someone of that, and it is very hard to defend yourself."

Fishermen are worried about the state of the seas. Lately, in Maine, their chowders have been made with only lobster and few other fish. The fact that the typically fish-rich stews are so lacking diversity means that the supplies are not as good, or as stable, as they could be, which may lead to problems with even the lobster in the future.

Black skinned, black boned chickens are not that appetizing to look at, but are hugely popular with Asian cooks that enjoy their "deep, gamy flavor." Unlike regular chickens, Silkies are usually cooked in soup, sauce or a broth, not roasted.

UglyRipes get approval from Florida growers

Frank Bruni dines at Porchetta and gives it one star.

Mark Bittman, the minimalist, makes scrambled eggs with shrimp.

Braising is a technique of cooking meats and vegetables in liquid, over low heat, for a very long time. This type of cooking tends to result in exceptionally tender food and a rich flavor, as every spice that is added to the broth infuses into the meat and the meat's flavors will infuse into the vegetables. The technique, although it may differ slightly from culture to culture, is used in just about every cuisine in the world, meaning that the applications are virtually limitless, and Daniel Boulud's new cookbook, Braise: A Journey Through International Cuisine, aims to introduce readers to more than a few ideas, new and old. You'll find flavors from Thailand to France to Mexico, and many recipes are accompanied with outstanding photos to give you a hint as to what you're in for - although you're not going to get the full experience until you lift the lid of your own dutch oven and smell the aromas yourself.

The book has about 100 recipes using seafood, vegetables and meats, including Sea Scallops with Salsify, Shiitake Mushrooms and White Miso, Chicken Basquaise with Artichokes and Pork Shoulder with Guinness, Dried Cherries, and Sweet Potatoes.

In Sunday's New York Times Magazine, there was an interesting article by Mark Bittman about the franchising of great chefs. The article covers how world renowned chefs, including Alain Ducasse, Joël Robuchon and Daniel Boulud, are expanding into restaurateurism, trading on their name and the cooking that is represented by that name.

It is not that there is anything wrong with the branding that the chefs are doing because it is financially a good move for them and, in some cases, good for diners who have world-class cuisine more readily accessible. For the chefs, opportunities like these are outstanding.