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Desi Deli: Punjabi Standout in Hell’s Kitchen

Among Manhattan’s South Asian cabbie hangouts, Desi Deli is one of the newer entries. Skillet Licker, who’s made the rounds, says it’s also one of the best, a cut above Cuisine of Pakistan, Haandi, and Pakistan Tea House. READ MORE

Comforts of Home, Egyptian Style, at Astoria’s Al-Omda

There’s solid, homey Egyptian food at Astoria’s Al-Omda. Recent standouts include rich, garlicky, herbaceous green soup and juicy, tender, spice-rubbed rabbit, Brian S reports. READ MORE

Pecan Pie without Corn Syrup

Candy says this pecan pie is a nice change from those made with corn syrup-based fillings, but warns that using brown sugar made from beet sugar will lead to a gluey filling. READ MORE

Snazzy Sugar Cookie Decoration Technique

Colored egg yolk glazes (also called egg tempera) are a great way to decorate sugar cookies. They’re made by mixing small amounts of beaten egg yolk with food coloring. READ MORE

Foie Gras on the Half Shell

Yes, foie gras is occasionally served “cru,” i.e., raw. One such French preparation, “foie gras cru au gros sel”, is foie sliced thin like prosciutto, and sprinkled with coarse salt. READ MORE

Spiral Sliced Hams

For a party buffet or a family meal, spriral sliced hams are a real convenience. There are some good ones out there. READ MORE

The Emperor’s New Chocolates

The most expensive chocolate in America comes from Plano, Texas. But is it worth it? READ MORE

New Wine in Old Bottles

Is your Bordeaux bogus? Your Cabernet a counterfeit? Apparently 5 percent of the world’s most expensive wines are fakes. Put that in your glass and swirl it. READ MORE

New Food from the New EU

The shrinking globe in general (and growing EU, specifically) offers some exciting new culinary opportunities, or so writes the BBC. READ MORE

Death Be Not Hungry

Saddam Hussein’s execution, last meals, and death by Crock-Pot. READ MORE