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This Weekend in 'New York Times' Food News

Posted by Hannah Howard, December 21, 2008 at 12:30 PM

"Ducketta": Porchetta made with duck instead of pig is faster, easier, and sufficiently delicious.

A Bite Between Flights: Believe it or not, good restaurants do exist in American airports.

Cookie Goddess: Each Christmas, Jean Scardina makes gingerbread houses, marzipan figurines, and 6,000 cookies.

Bay Beauties: Nothing compares with the plump texture and deep ocean flavor of wild Peconic Bay scallops.

Scotch for a Winter Night: A.O. Scott wants "a single malt with a name I can’t pronounce and a creamy, austere label that tells a complicated story about ancient sherry casks and peat and heather and weird little islands full of taciturn Presbyterians."

A Tiny, Briny Luxury: For $1.75, a single Kumamoto oyster delivers a moment of ecstasy.

Hot Cocktail: Out with the mulled wine; in with the Mulled Manhattan.

Cookbooks as Personal History: On the shelf, a story of taste, ambition, and food trends.

Tunisian Winter Squash Puree: This is one of many North African spicy cooked vegetable purees typically served as a starter.

Kitchen Renovation: Melissa Clark hoped that her kitchen renovation and giving birth would not overlap, but she wasn't so lucky.

The Virtual Bodega: Two enterprising hipsters in Brooklyn have started Hyperbodega.com, which delivers beer, cigarettes, condoms, plantain chips, and cat food directly to doorsteps.

Wine Primers: A look at three new books about wine.

TriBeCa’s Dining Scene: Signature restaurants have been reinvented and there are exciting newcomers.

Red from Upstate: Tony’s Red, nonvintage and slightly sweet, is a best seller at Anthony Road Wine’s stand in the Union Square Greenmarket.

Travel: Tangier, Morocco is thriving these days; 36 hours in Ho Chi Minh City; great diner food in Chicago's Hyde Park; risotto and crab in Miami Beach.

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