TEA ON THE TRAIN You never know what you'll find out on the monorail en route to the rental cars.
COFFEE ON THE BRAIN There were several pieces of good news about coffee and health in this Boston Globe piece.
BEARD AND BEYOND Quite a week in the food world! From the James Beard Awards on, here's what we did and learned.
BEST CHEF, BEST SPEECH Dan Barber ended the James Beard Awards ceremony with sober substance and generous joy.
THE MEAT DID IT, II Beardfest report: Around-the-world chefs scarfing down Cesare Casella's "incomparable" salumi...
BEARD AWARDS Boy was I surprised to hear my name last night. Here are links to work by my terrific colleagues.
Shoppers are finding more ways to buy humanely raised meat from close-to-home farms.
At a medieval estate, learning about culatello, considered by the people who make it to be the noblest proscuitto.
PARMA HAM At a medieval estate, learning about culatello, considered by its makers to be the noblest proscuitto.
WEEKEND READING A welcome-back list from the terrific kids who keep this site going, too good to keep to myself.
BACON I recently hogged credit for the most popular hors d'oeuvre at a superbly catered wedding: strips of plain bacon.
THE ONE-MINUTE CUP I'm in Italy right now, strictly working you understand, and espresso here is just that: fast.
THE MEAT DID IT I dined with Zeke at his disappointing dinner. I wasn't disappointed. Why? Whole 'nother tasting.
BRAVE Most every body who loves and writes food has some kind of problem or neurosis about it. Some admit it, some don't.
A PLACE FOR GRACE Zeke Emanuel calls for a communal return to a blessing before meals. Your move: write one.
COFFEE "As soon as someone tells me what their favorite coffee is, I stop and ask, 'Were you on vacation?'"
TEA This week's tea parties were about many things, but not tea. I change my blend every day, and don't need a party.
DOGS The Obamas' wise choice of breed brings remembrances from Barbara Kafka about her own dog, Stubbs.
RECIPE You can actually enjoy the tactile, if smelly, pleasures of making gefilte fish. Here's the recipe to go with the video.
SEDER TO EASTER Sally Schneider comes to the rescue with a holiday-spanning spring menu. And chocolate!