Serious Eats: New York
This Weekend in 'New York Times' Food News
Stellar Schnitzel: The secret is to trap air in the crust when you cook the meat by moving and shaking the pan.
Tinkering with Strawberries: Almond-tinged custard served warm, over good strawberries, is as good an option for summer’s bounty as shortcake.
The Foodoir: Memoirs with recipes have captured the money-making imagination of the publishing industry, whisking together two of the book categories that remain successful.
Mado in Chicago: At Mado, nearly all the ingredients come from Illinois, Indiana, Michigan or Wisconsin, and the food is cooked with farmhouse simplicity.
Food Bloggers of 1940: In the Depression, the Federal Writers’ Project ate its way across America, from Georgia possum to Northwest geoducks.
The Mighty Spud: Tracking the potato’s worldwide journey from ancient Chile to modern ubiquity.
Travel: Stone crab claws and kobe meatballs in South Beach; 36 hours at The Grand Canyon; Houston's Washington Avenue is newly trendy and home to white pizza with crab meat; homemade beer and good burgers in Boulder City.
Cookbooks: This season, selling Americans on canning and pickling, curing their own bacon, and baking a grunt was a good way to boost sales.