Oh, man. The question is–how to find a good baguette in New York?

Serious Eats gives us Vietnamese Coffee Ice Cream. And why not?

[Photo Credit: Robyn Lee]

You can still find a good egg cream in New York. It was a drink from my father’s childhood and not one that I had with any regularity as a kid. Still, it’s a delicious treat. My cousin, who knows from these things, says there is only one chocolate syrup to use–it’s not just that it is the best, it is the only one to consider: Fox’s u-bet.

Man, I’m thirsty all of a sudden.

[Photo Credit: Seltzer Sisters]

Sweet cherry pie from Smitten Kitchen. Yes, please.

Cool and refreshing tastiness from Call me Cupcake.

Let’s keep it sweet this week. Head on over to Hungry Ghost Food+Travel for Strawberry Rhubarb Cardamon Shortcake…and Maple Whipped Cream.

Duh-rool.

It’s a little early for this, but hell, it’s never really too early for recipe ideas…From House to Haus: sour cherry pie.

Moroccan brick chicken from Ceramic Canvas.

David Lebovitz fixes a tasty-looking chicken salad.

Chick-chick-chicken week continues with this dry-fried chicken recipe from Fuchsia Dunlop.

Via the good folks at Serious Eats.

[Photo Credit: Deliciousness and Serious Eats]

Chicken for lunch, chicken for dinner: chicken, chicken, chicken, I’m a finger-licking winner.

Today gives the tastiest fried chicken from the good folks at Ceramic Canvas.

Food 52 looks to Barbara Kafka for simple pleasures.

Serious Eats gives us the craziest major league baseball hot dogs of 2012.

David Lebovitz on eating well:

-I “maximize” my calories, meaning that if I eat something, it should be good. Bad chocolate cake has the same number of calories as good chocolate cake, and is more satisfying as well so you’re not craving more. (It’s been said that M&M’s are specifically formulated to have just the right amount of chocolate in them to keep you craving more, which is why it’s hard to stop at half a bag.) Food writer Peter Kaminsky wrote about FPC, or “Flavors per calorie”, which is the same principle.

-I try to only eat “good stuff.” If I’m going to eat chocolate, I buy good chocolate. If I’m in the mood for ice cream, I’ll get a quality brand (or make it myself.) Save for York Peppermint Patties and M&M’s (and, of course, Planter’s Peanut Bars) – I don’t generally eat commercial candy bars. As for butter, aside from the stuff I buy for baking, I use it prudently and buy very good butter – and enjoy it immensely. Each and every smear.

-I eat everything and don’t demonize any food (except squid) – but there is nothing off-limits; I’ll eat potatoes cooked in duck fat, lardo, bacon, pizza, salted butter caramel, white chocolate, caramels, and potato chips. But I don’t eat them all day, everyday. If I have a copious lunch, dinner will be something lighter. And if I know I have a big dinner planned, I’ll make sure that lunch is on the lighter side.

Sense and sensibility from our man in Paris.

[Photo Credit: Chocoblog]

Simple Pleasure: The Sprouted Kitchen gives artichokes with garlic aioli.

Rhubarb tiramisu at L’Artusi. Oh hell, yeah, worth the trip. It won’t be around long. Don’t sleep.

From a lovely site called House to Haus, here’s homemade orecchiette with bolognese sauce.

Yes, please.

Dig Amy Bloomfield’s lemon caper dressing over at Food 52.

[Photo Credit: James Ransom]

This place is mad expensive but it’s fun to check out next time you’re in Curry Hill. Seriously.

[Photo Credit: Robyn Lee]

Here’s Emma Allen writing in the New Yorker about April Bloomfield’s recent book party.

[Photo Credit: Cherry Patter]