My Week with the "NYTimes"

¬†As we cooked our way through that stack, I discovered interesting shiftsin the way Times readers have approached food. Desserts experienced a major renaissance during the 1970s, as the writers served up ambitious cakes, extraordinarily sweet American pies, and a novel concept called the French tart. Pastry chefs then cut back on the sugar and…

When Life Gives you Green Beans…

I remember her every word and every intonation. I will not repeat what she said, though it will always echo in my daydreams. The broad sense of it was that she was offering me everything...All would fear us and love us and no one could ever touch us.-Zachary Mason (The Lost Books of the Odyssey)I've…