Bird Is the Word

Mark Bittman devoted his entire New York Times Magazine column this week to State Bird Provisions, which he calls "gorgeous, far-out, [and] inventively served...a wild variety of avant-garde food that you really want to eat." Though most of Stuart Brioza and Nicole Krasinski's recipes are too challenging for the average home cook, Bittman found three that were suitable for adaptation: fried asparagus, double-chocolate rice pudding, and avocado with a soy-lime vinaigrette. They should help assuage the cravings for those still waiting for their months-away reservations. [New York Times]