Dunkel, a Brew Ideal for Long Debates

By ERIC ASIMOV
Published: January 3, 2011

DUNKEL-STYLE beers are perhaps not the easiest to market to the American public. Even as American beer drinkers have learned to navigate a range of stylistic terms — stout, pilsner, hefeweizen, India pale ale and the rest — dunkel mystifies. What’s a dunkel? We might as well be talking about doughnuts. More

Dark, Dense Nordic Bread, Made for Butter or Cheese

By FLORENCE FABRICANT
Published: January 4, 2011

Like many other Finns, Simo Kuusisto, a chef who trained at the French Culinary Institute, is devoted to his native whole-grain rye bread. He began baking it in New York, then went back to Finland to work with a master baker. Though he is still the chef at the Canadian mission to the United Nations, he and his brother, Tuomas (left), turn out their Nordic breads at night, in a bakery in Queens. They are increasing production, which stands at 2,500 breads a week, because of demand on the Internet. More

Recipes

Zucchini Soufflé
Roasted Cauliflower Salad With Watercress, Walnuts and Gruyère

You've got to be kidding me school:

2011: Beet-Rum Mousse