Apropos of the recent reference to Calvin Trillin here, I thought I'd mention, if it hasn't already been noted, that Trillin has a new book coming out, Feeding A Yen, which should be of interest to chowhounds. Looks to be a compilation of articles.
This is the flakiest, easiest, best pie crust we've ever tested. Master chef Jacques Pépin has created a virtually fail-safe recipe that is completely hassle-free: You don't even need to chill the dough before you roll it out. F&W's Grace Parisi tops