« Jamie Oliver, Modern Lysistrata? | Main | Cook-Through Blogs: Julie/Julia 2.0 »
Ricotta Renaissance
Smooth, creamy ricotta is no longer limited to the strict confines of ravioli filling, writes Julia Moskin in the New York Times.
Carte du Jour
Welcome
Published by Josh Friedland, The Food Section covers the world of modern gastronomy, from chefs to chevre and everything in between. Gourmet calls us "the consummate gastronomic blog." Subscribe to our newsletter and read more about us here.
Popular Posts:- Potato Pancake Primer
- Edible Audio: Songs About Food
- Korean Barbeque Dos and Don'ts
- Horchata How-To
- Largest Lemonade
- Vindicating Vermouth
- Certified Crazy (About Coffee)
- The Backyard Dairy
- The Smoking Cheeto
- Girth of a Nation
- Celebrity Restaurateurs
- Competitive Eating Coming to TV
- The Case for Boxed Wine
- Mario Batali's Travel Gear: Salami, Feta, and Capers
- Girly Beers
- Gold Medal Diet: 10,000 Calories
- French Women Don't Get Fat: The Movie
- Lil' Gordon Ramsay
- Through the Bagel Hole
- Ham Nerds Get Their Jamon
- The Post-Baghdad Binge
- Rillettes Renaissance
- Decanting 101
- Millionaire Chefs
- Recall Reveals Regulatory Gap
- Chocolate Cake with Fleur de Sel Caramel
Recent Posts
Powered by TypePad
Member since 07/2003
Member since 07/2003
