Serious Eats: New York
This Weekend in 'New York Times' Food News
Chicago's Brewing Renaissance: These days, great local beer is popping up all over town.
Rice and Beans: Nuyorican rice and beans are "an authentic taste of a New York that real-estate developers and change can never diminish."
Travel: Quirky pizza toppings and champagne in Paris; 36 hours in Cork, Ireland; Thrace in the northeast of Greece, is home to sheep's milk ice cream and hand-picked Darjeeling.
Crab Boil: Back Forty on Avenue B hosts Maryland-style all-you-can-eat crab boils on Tuesday nights.
Deviled Eggs: Spicy eggs tinted red with tomato paste make the dish more devilish.
Infusing Oil: It's easy to buy olive oil and fresh herbs and make your own flavored cooking oil.
Outerlands in San Francisco: The cozy restaurant makes great Dutch pancakes and chicken soup with lemon, parsley and wild rice.
Veggie Pies: Mediterranean vegetable pies are impressive, healthy ways to make use of a farmers' market bounty.
Cheese Galore: The Village Cheese Shop in Mattituck serves fondue and keeps records of its customers' favorite cheeses.
A Farm in Queens: The Queens County Farm Museum raises livestock and is a link with Colonial New York.
The Varnish: This bar in downtown Los Angeles is great for actually speaking with friends.