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Jeremiah?s Vanishing New York: Big meatballs, you say? At least one change-resistant New Yorker has a beef with Carbone, the new restaurant from the Torrisi Italian Specialties team. ? Jeff Gordinier

The New York Times: To paraphrase Cole Porter, even pollinating bees do it: get a kick from caffeine, that is. ? Patrick Farrell

The Los Angeles Times: Ruth Reichl predicts that fine dining will soon make a comeback. But ? except for the tablecloths and comfortable chairs, did it ever really leave? ? Julia Moskin

Outside: Just as you might have suspected, your spare tire has a mind of its own. And it?s determined to stick around, even if it kills you. Which it might. ? Jeff Gordinier

Discover: What are you craving for dinner? Ask your immune system. ? Jeff Gordinier

The New York Times: In a stroll through Pomegranate, a luxury kosher grocery in Brooklyn, David Brooks explores what a tight, ?countercultural? religious community (in this case, Orthodox and Hasidic Judaism) can offer its members. For one thing, dairy-free cheese puffs. ? Patrick Farrell

Food & Wine: Mario Batali and Jim Harrison, the great author and poet, talk about food bullies, barbecue quarrels, chicken thighs, antelope liver and their aversion to restaurants that are so quiet they feel like crypts. ? Jeff Gordinier

Details: Want to drink Irish stout on St. Patrick?s Day this year? Hey, Guinness isn?t the only game in town. ? Jeff Gordinier

Ministry of Rum: The rum expert Edward Hamilton maps out a continuing rum-world controversy about American excise tax rebates, among other things, in which ?almost every rum producer in the Caribbean has cried foul claiming Diageo and other U.S. Caribbean rum producers are enjoying unfair advantages in what is supposed to be free and level market.? ? Robert Simonson

Eater: Hanjan, Montmartre, Le Philosophe, the Marrow: are these among the hottest restaurants in New York right now? ? Jeff Gordinier

Laughing Squid: This byzantine gadget looks like something from the movie ?Brazil,? it but promises to make you a multilayered breakfast sandwich in five minutes at home. ? Patrick Farrell

Life, Death & Dinner: Liza Schoenfein on going vegan (now and then, at least) without going broke. ? Jeff Gordinier

Esquire: Tom Junod explores the question at the heart of all cooking: how do I know when this is done? ? Jeff Gordinier

Source: http://dinersjournal.blogs.nytimes.com/2013/03/08/what-were-reading-645/

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