Pigs in a blanket are popular and always have been. Here's where to find some good ones in NYC.
An amuse-bouche is a way of welcoming a client into a restaurant and giving the chef a chance to experiment with new combinations, but more home chefs are using the concept at dinner parties.
Grass fed beef tastes good and is "sustainable, more nutritious" and with a better "beefy flavor" than corn fed. Depending on the producer, the flavor can be bold or mild, so keep that in mind when selecting meat.
The French Culinary Institute is changing its name to the International Culinary Center and revamping some of its course offerings.
If you're feeling up to "the funky and the fermented," try the Malaysian Coconut Poached Black Bass and Spicy Fried Fish Balls (Otak Otak). You might want to open a window while cooking, though.
Mark Bittman, the minimalist, cooks a Lobster Salad with Corn and Tomatoes.
Frank Bruni dines at Felidia and gives it 3 stars
Soy and chickpeas might help stroke victims
The world of pie and tart crusts
Starbucks launches the Piadini 
