Toasting a Vintage, With Few Quibbles

http://www.flickr.com/photos/richardwc/3108559596/lightbox/
By ERIC ASIMOV
Published: January 17, 2011

THE critics have weighed in from every conceivable angle, and the results seem to be unanimous. The 2008 vintage for Oregon pinot noir is superb. More

This Week's Recipes

Recipes for Health: Celery Root, Potato and Apple Purée
Recipes for Health: Root Vegetable Gratin
Crunchy Scotch Eggs With Horseradish and Pickles
Bulgur-Ricotta Pancakes
Recipes for Health: Grated Carrot, Kohlrabi and Radish Salad
Pairings: Mushroom Lasagna
Cornmeal Pancakes With Vanilla and Pine Nuts
Cardamom-Scented Oatmeal Pancakes With Apricots and Almonds
Recipes for Health: Purée of Winter Vegetable Soup
Recipes for Health: Winter Root Vegetables

For Whole-Grain Pancakes, Try a Little Tenderness

Cornmeal pancakes with vanilla and pine nuts. More Photos »
By MARK BITTMAN
Published: January 14, 2011
FAR be it from me to attack an icon (and anyway, I’ve eaten my share), but the common pancake is little more than a vehicle for maple syrup. Without that and careful browning in butter, it’s a total bore.

Well-made whole-grain pancakes are anything but. More

Enjoying Citrus Peels, Fresh and Candied

By FLORENCE FABRICANT
Published: January 18, 2011

Citrons, known also as etrog, the traditional fruit for the Jewish harvest festival of Sukkot, are not for eating. They are used for their peel. Now, giant citrons from California have arrived in some stores. Stripping one with a vegetable peeler will yield about a cup of peel that keeps well, can be frozen for later use in baking and drinks, and can be candied. More