This Weekend in 'New York Times' Food News
Strawberry Charlotte, 1947: A retro dessert gets a modern makeover.
Greek Nachos: Mark Bittman hopes to "liberate the entire concept" of nachos. His recipe calls for pita, feta, ground lamb, onion and cumin.
Beekeeping Revolution: It's against the law to keep bees in New York City, but some are taking the risk and tending hives on rooftops and in backyards.
A Taste of New Orleans Down the Shore: Ragin' Cajun hosts live blues and serves up Nola barbecued shrimp and great red snapper.
Pimm’s Cup: The original is one part Pimm’s to three parts fizz, but you can add anything and everything else.
Costs of Agribusiness: An op-ed argues that the industrial food system is dangerous to our health and happiness.
Aspen in Connecticut: In Old Saybrook, Aspen Restaurant and Bar feels more like it came from a corporate formula than a personal vision, but the flat iron steak is awesome.
Travel: Omelets with pumpkin and pecorino in Urbino, Italy; 36 hours at Malibu; South Lake Union, Seattle, is home to a new farmers’ market and homemade vodka infusions; herring pralines and bratwurst in Usedom, an island off Germany's north coast.
Farm to Fork: The Sweet Grass Grill in Tarrytown makes knockout carrot ginger soup and intensely chocolaty brownies.
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