This Week in 'New York Times' Food News

Posted by Hannah Howard, July 8, 2009 at 11:15 AM

Rock Star Butchers: Butcher love makes sense: "Dangerous is sometimes sexy, and they are generally big guys with knives who are covered in blood."

Rainy Summer: Rainwater wreaked havoc on many cherry and strawberry crops this year, but blueberries might fare better.

Restaurant Coups: These cooks without restaurants have taken over existing restaurant kitchens.

Al Dente: Advice from a dentist in cartoon form. For example, "champagne is no substitute for mouthwash."

Pizza's New Wave: New Yorkers are obsessed with artisanal pizza.

Grüner: Grüner veltliner has a peppery spiciness and pairs well with many summertime foods.

The Leftover Dilemna: "How we deal with leftovers says a lot about who we are."

Grilled Flanken: Flanken makes awesome pot roast, but throwing it on the grill is a good move, too.

Two Stars: That's what Frank Bruni gives Aldea for complex flavors and techniques with Portuguese roots.

Summer Soup: Add everything from the farmstand and serve with a baguette.

Tutto Sfoglia: Sfoglia on the Upper East Side was famous for their homemade bread. Now you can buy it, along with brioche and cookies, next door.

Veggies in a Jar: Dolce Nonna sells three products: tangy eggplant, sweet-tart peppers, and tender green beans.

Candy Disguised as an Apricot: Candycots are bred from seeds from Central Asia, apricot’s home turf.

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