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This Weekend in 'New York Times' Food News

Grilled Bread: Grilling bread is easy and makes for a nice charred flavor.
Fennel Sauce: Add a pinch of fennel seed and a drizzle of Pernod to caramelizing fennel and onions.
Musical Brunch: The jazz brunch and the gospel brunch are New York institutions, but you can also have a bossa nova brunch, or a soul brunch.
Egg Troubles: Some see the latest salmonella outbreak as another reason to crusade against industrial farming.
Corncakes with Caviar: This 1980's classic marries the Southern corn fritter and blini with caviar.
Denver's Culinary Scene: Denver chefs are "celebrating Colorado's farmers, ranchers, cheesemakers and foragers, but also growing produce and other food themselves."
Japanese Whiskey: Japanese single-malt is coming into its own, but it's still hard to find a whiskey bar in Tokyo.
Dining Room at the Dean Street Townhouse: At this stunning London spot, choose from a lunch or dinner menu or an elegant afternoon tea.
Cooked Grains Salad: Mix quinoa and brown rice with tomato vinaigrette.
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