A Skinny Clam That’s Big With Chefs

Razor clams in the shell at Mary’s Fish Camp in Greenwich Village show how they got their name. The restaurant serves them with sriracha, lime juice and honey.
By FLORENCE FABRICANT
Published: February 15, 2011

UNTIL recently, the long, narrow razor clam was easier to find on a beach than in a restaurant. Except in Asian places, it rarely made the cut. More

A Cookie Paste Squeezed in the Middle of a Debate

An assembly line of speculoos before baking at Lotus Bakeries.
By STEPHEN CASTLE
Published: February 15, 2011
EEKLO, Belgium

WHAT happens when you take a classic cookie, give it the reality-TV treatment and market the result worldwide? More

Eating Low on the Hog

By MELISSA CLARK
Published: February 11, 2011

ONE recent frigid weekend I found myself making a mixed braise. It all began because I had a craving for pigs’ feet. My husband, on the other hand, would rather eat almost any other part of the hog. Slipping one or two into a medley of meats seemed like an ideal compromise. More

Braised Sauerkraut With Lots of Pork (February 16, 2011)

Food Stuff

Wild Blueberry Juice Offers a Sip of Summer
From a Fashionista, a Candy That’s Loved in Brazil
Crackers With a Good New England Crunch
Maximal Flavor for Minimal Cash

A Love for Bedouin Cuisine Earns a Simmering Respect for Emirati Chef

Poor, Poor, Poor Anderson Cooper

Once in a while, there's only one side of the story

Read more: http://www.thenewstribune.com/2011/02/16/1546817/once-in-a-while-theres-only-one.html#ixzz1E7rICVEy