This Week in 'New York Times' Food News
One Star: Sam Sifton likes the "fine" beef at Le Relais de Venise L'Entrecôtes, but appreciates the simplicity even more.
White House Chef: "When Sam Kass is not grilling fish for the first family, he is pondering the details of child nutrition legislation."
Iron Chef And America: The television show tapes an episode in the White House garden, with Michelle Obama officiating.
Fall Cookbooks: Some of the season's best.
Viennese Wine: "Around 1,700 acres of vines are planted within the city limits. Of the great metropolises in wine-growing countries, Vienna alone has its own appellation."
Temporary Vegetarian: Joaquin Baca's green bean casserole, as served at the Brooklyn Star.
Sandwich Time: Three shops: Williamsburg's "overachieving" Saltie, the Chilean Barros Luco, and the old-school Italian Crosby Connection.
St. Louis Gooey Butter Cake: Moist, cakey, and irresistible, with a "buttery, crackling crust."
Mark Bittman: Two recipes with one base: lamb bulgur meatballs and collard greens.
Food Stuff: Eating sushi with your fingers, François Chocolate Bar on Madison Avenue, and Hotlips Sodas from the Pacific Northwest.
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