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ABSINTHE?

Absinthes to Go Mad Over
By ERIC ASIMOV
Published: May 13, 2009

ABSINTHE? So devil may care, so deliciously disreputable, so ... louche. But it’s poisonous, no? It eats your brain and drives you crazy! More

Escape From the Sushi Bar

By JULIA MOSKIN
Published: May 12, 2009

“RICCI, ricci, ricci,” chanted Beatrice Tosti, the chef and owner of the East Village restaurant Il Posto Accanto, wallowing in the Italian term for sea urchins. More

The Squid and the Shortcut

By MELISSA CLARK
Published: May 11, 2009

THERE’S an old chestnut about squid: Cook it either for just two minutes, or leave it on the stove for at least 30. More

The Flavor of Spring

The Minimalist
By MARK BITTMAN
Published: May 8, 2009

IN an ideal world, here’s what a spring dish might look like: you take morels from your foraging trip, cream and butter from your cow, and asparagus, shallots and herbs from your garden. You combine them in any way that makes sense to you, and then you thank the forest, the cow and your backyard for providing such amazing bounty. More

Recipe: Asparagus With Morels and Tarragon (May 13, 2009)

Star Trek as Bears vs Twinks

Do Gay Martians Have the Right to Marry

Shamelessly stolen from a comment on Making Light