What We're Reading - NYTimes.com

Epicurious: Stocking up on matzo? You?ll need this later: recipes for using it up after Passover. ? Julia Moskin

Mailhos: On returning to a farm in France, just in time for spring. Now where did those chickens go??.

Elizabeth Minchilli in Rome: ? and on returning to a great neighborhood pub in London. An extra order of fish pie, please. ? Jeff Gordinier

Bon App?tit: As the best seller ?Salt Sugar Fat? blasts corporate junk food, Gabrielle Hamilton and Danny Bowien talk at length with its author, Michael Moss, about their own attitudes toward the stuff (though not so much about their own restaurants? use of salt, sugar and fat). ? Patrick Farrell

Fortktales: A (nearly) firsthand chronicle of how the international soybean business affects the small farmers of Argentina. ? Julia Moskin

Eater Seattle: Anu Aptu, owner of the Seattle cocktail spot Rob Roy, will compose the cocktail program for the new bar at the Mariners? Safeco Field. ? Robert Simonson

Tasting Table: We should have seen this coming, kids: get ready for the artisanal Shirley Temple. ? Jeff Gordinier

Saveur: Why it took Dunkin? Donuts four years to develop a chocolate yeast doughnut, and other tales from deep inside the corporate fryer. ? Patrick Farrell

Food & Wine: New ways of thinking about pasta. (As ramen, for instance, or as a twist on shrimp and grits.) ? Jeff Gordinier

Food52: Why just-sprouted potatoes are O.K. to use, but even slightly green potatoes, probably not. ? Susan Edgerley

Details: City-style dining seems to be leaking out into suburbia. ? Jeff Gordinier

Source: http://dinersjournal.blogs.nytimes.com/2013/03/12/what-were-reading-647/

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