Creamy goodness abound! Chefs all over New York feature ricotta. The oft-ignored cheese gets some love. (Of course, we professed our love for it back in March.)

Extraordinary "ordinary." The British term their bitters "ordinary." Eric Asimov happily tastes some 25 beers made in the bitters style, and finds them anything but.

New Yorkers hungry for oysters needn't look far. In the waters around Long Island and coves of neighboring states, boutique growers are mastering the art of oyster farming.

Flavor tripping on berries and lemons. Miracle fruit, or Synsepalum dulcificum, has a high price tag—a single berry costs $2. But it sounds pretty rad: the berry causes sour flavors to taste sweet. Lemons and vinegar will taste like candy.

The Harrison plays it safe and finds success. Frank Bruni grants the Harrison two stars. He applauds the restaurant for staying "true to its honorable niche: that of a contemporary American bistro where you won’t have trouble spotting something appealing on the menu, and won’t be puzzled when it arrives."

Pizza haven or pizza letdown? Artichoke Basille’s Pizza & Brewery has generated so much buzz its two month life, "it can feel like a party you've come to late." Peter Meehan enjoys his greasy slice and Artichoke's welcoming vibe, but finds the inscrutable hours obnoxious.

Think of Simplot when you order that side of fries. J. R. Simplot, the billionaire inventor of the commercial frozen French fry died on Sunday. He was 99.

Thomas Keller, represent! Thomas Keller will be the president of the American team at next year’s Bocuse d’Or. The contest is considered to be the Olympics of food. Americans have never been among the top three. Not yet, anyway.

Soft-shell crabs. Pasta. What could be bad? Mark Bittman tops pasta with soft-shell crabs.