I’m back into it. I’m writing an article about Dione Lucas and am discovering the joys of her all over again. In Googling about, I stumbled upon this, which my Google Alerts somehow failed to show me when it appeared last year. I’m gratified to see that Dione made Time’s Top Ten TV Chefs list. You can play, too, by rearranging the list. Annoyingly, though, you can’t add any other contenders. If Julia Child gets knocked out of first place on yours, let me know who you put as number one, will ya?

Lucas comes in at #5

One of my favorite activities is just shooting the breeze (strange phrase, must look up origin). It turns out I enjoy it just as much when it’s on a stage, under harsh lights, in front of many many people who I cannot even see (+ 11 simulcast locales around the U.S). So it was with this lighthearted attitude that I enjoyed the “Food on the Tube” panel at the 92nd St. Y last night. Moderator Alexandra Leaf invited me, Charlie Trotter, Amanda Hesser and Padma Lakshmi (yes, she looks like that from 6 inches away, too) to talk food TV. I would have liked to talk for longer, but it was late, and Padma has a new baby and I had to eat the incredible macarons brought to me from Bouchon Bakery by my friend Jen. I wanted to keep the cool 92 St Y mug that I was compulsively drinking water from so as not to have a coughing attack. But I got an even better bit of swag – Charlie gave us each a copy of his gorgeous cookbook:

And if that weren’t enough airing of WWWE for one week, my friend Michael asked me to be a Life.com guest editor for this collection of fabulous cooking show photos that he found in the archives.

This video, brought to me by my friend Tricia Watts and the letters FB, brings together two things I love: vibes of “Sesame Street” and baking cookies.

Adobe Photoshop Cook from Lait Noir on Vimeo.

The newest branch of the Albany Public Library opened today and WWWE is showcased therein along with some of its kin from the food side.  (Please feel free to set up similar  guerrilla displays in your local Barnes & Noble.  And would that we might hear some more bright news out of Albany this week.)

Thanks to my friends Elizabeth, Matt and Nathaniel for spotting and documenting it. Enjoy your new library!

Look at me, in the library! (photo: Matthew Klein)

I’m continuing to blather about the Cooking Channel (premieres May 31) because it has come to my attention (thanks, Amy!) that the new channel will be showing “Galloping Gourmet” episodes! It sounds too good to be true, but we’ll find out soon enough.  Looky here for a run-down of some of the other shows on deck. And per usual, let me remind you that there’s practically a whole chapter devoted to Graham Kerr in WWWE.

Same great flavor and all-natural ingredients, but now more pliable and portable, and just in time for Mother’s Day again. No need to get up and rush out, just click here.

Paperbacks make superb subway reading

Just a couple things to stick in your craw today:

a) How can something that looks so delicious be made of these ingredients?

Coconut Crusted Chocolate Sticky Rice Ball Lechon Kawali Heart Attack Surprise

b) Michael Smith, the general manager of the new Cooking Channel (premieres May 31), imagines five food channels in the future.

...and so on and so on and so on...

There has been a fair amount of speculation about the soon-to-air Cooking Channel, the MTV2 of the Food Network and replacement for the Fine Living network. Yesterday’s piece in the NY Times by Allen Salkin gives us more of a glimpse into some of the actual programming and hosts. While some have been saying that the Cooking Channel might be stepping back into the more instructional realm and possibly a more authentic type of cooking program, it might be turn out to be something altogether different. While we will likely still see some familiar faces and conventions, it seems that unknown young Canadian people doing edgy things will be at least an early hallmark of the network. A video clip accompanying Salkin’s article shows some guys making a roaster from scratch. Now that’s authentic. I assume Martha Stewart smelts and molds metal to craft her own appliances, but I’ve never actually seen her do it. The overall vibe smacks of an “Ace of Cakes” sensibility (a show I have never been able to watch in its entirety) and is clearly targeting the youth market. But in youth there is hope.

Playing with fire on the Cooking Channel

What a fab time at the Emp State Book Fest!  I loved getting the chance to chat a bit before, during and after with Cathy, David, Gesine and Louisa. How often do you get to hang out with the authors of the books you’ve just read? In my experience, close to zero. And I finally had a good reason to use my NY State cookie cutter.

"Cooking the Books" in Albany (unfortunate panel title)

My Empire State Alfajore, complete with fictional fault line from Oswego to Binghamton

If you’re in the general area of New York State’s capital tomorrow, there’s no reason not to stop by the free, first annual Empire State Book Festival. I’ll be moderating a panel called “Cooking the Books” where Cathy Erway, David Sax, Louisa Shafia and Gesine Bullock-Prado will talk about their books.  See the program and author meet & greet schedule for details.