Man! I like the Washington Post’s food section and all but… The New York Time’s food section kicks some butt. Here is the gold I found when I stopped by there this week:

• The economics of being a chef, and how more and more of the big name chefs are getting their pay from sponsorship than cooking – read
• A tasting of Brown Beers… apparently Ellie’s Brown Ale from Boulder, CO ranked the best – read
• Where the Times really sets itself apart those is in Mark Bittman’s articles. They are really top notch. This week he has a recipe for farfalle with gorgonzola, arugula and cherry tomatoes – read