This Week in 'New York Times' Food News

Posted by Robyn Lee, October 7, 2009 at 11:55 AM

Non-Southern Fried Chicken Galore: How Korean, Chinese, and Japanese-style fried chicken (and beyond) are made, and where to eat them.

Lobster "Cuddlers" Instead of Claws: Linda L. Bean plans on expanding her lobster empire by opening a lobster academy, trademarking new names for her products, and getting Maine lobster to be certified as sustainable.

Cake, Tart, and Frittata in One: Mark Bittman tries to make a flourless, crustless tart, "a kind of dessert frittata," made with eggs, almonds, cream, and sugar.

The Decline of Jewish Delis: Profiling some of the few Jewish delis in New Jersey and finding out why they're disappearing.

Cupboard Roulette: When you don't know how to season your dish, reach into the cupboard and make something new.

French Crepes By Way of Mexico: Mexico City native Andrés Mier y Terán brought his love of crepes from Paris back to Mexico. and an outpost of his Mexico-based chain La Crêpe Parisienne has opened in Soho.

Mourning the End of Gourmet: Editors, chefs, and readers remember the importance of this magazine.

Saul in Brooklyn: Pete Wells gives two stars to this ten-year-old restaurant that "has neither faded, nor stood still, nor sought a personality transplant. [...] Saul is the same restaurant, but better."

The Standard for Wine Bars: Ten Bells in the Lower East Side may not look like a place for wine lovers, but "The love for wine comes through without proclamation," unlike other wine bars that "shine clinical floodlights on wine."

Filling Up on Filipino Meats: Head to Engeline's Restaurant and Bakeshop in Queens for all sorts of pork dishes—intestines, bellies, ears, cheeks—or for a non-pork option, chicken adobo.

New Michelin and Zagat Guide: An overview of the new ratings from the latest of these guidebooks.

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