This Week in 'New York Times' Food News
How to Decorate Holiday Cookies: Melissa Clark demonstrates the easy way.
Brooklyn as Brand: "Small restaurants and large companies, like Williams-Sonoma, are lining up to hitch their wagons to Brooklyn's D.I.Y. chic."
Christmas Blood Sausage: Older Estonians are passing on their tradition: boiled blood sausage on Christmas Eve.
Two Stars: Kin Shop, Harold Dieterle's Thai-inspired restaurant, makes great roasted duck breast with red curry.
Gifts for the Classy Drinker: Perhaps a stainless-steel 16-ounce shaker, a bottle of mezcal, or a sparkly Sicilian wine.
Best Cookies: The favorites were rich chocolate and shortbread jammers.
Tacos in Manhattan: Tacombi @ Fonda Nolita and Cascabel Taqueria serve great tacos, tamales, and cucumber-and-cilantro margaritas.
Nate Appleman at Chipotle: The former Pulino's Bar & Pizzeria chef is exploring ingredients and techniques that will shape the 250 million meals Chipotle serves each year.
Food Stuff: Get your natural anise candy canes at Zoë's Chocolate; Chocolate Library on the Lower East Side stocks both the predictable and unusual stuff; vanilla and cocoa products from small farmers in Madagascar.