60.

I love the Food section of the New York Times. It is the créme de la créme. Always the best of the best. (Mark Bittman’s Minimalist column? Enough said.)

A new favorite food column of mine is usually in The New York Times Magazine. It’s called Recipe Redux, by Amanda Hesser.

All of her columns focus on a particular dish or recipe, and discuss its story (or history rather) from past to present. It’s really fascinating. The history of food isn’t something I really think about on a regular basis, and I love how she picks things apart and puts them back together. Everything becomes so simple and clear.

I really love the graphics for this segment too. Especially the online multimedia graphics. The photography is great, and I love how they break down recipes/food into a science. Very Alton Brown.

Don’t you love them? I feel like I learn so much every time I read one of her columns. Plus, the photos are just delicious.

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