After Lou (aka Don Luis) pointed out this recent column about asparagus pesto by Mark Bittman wherein he claims that the word pesto means "paste" (it does not, "pasta" means paste) I was reminded of this column about no-knead dough by Harold McGee where someone on the editorial staff decided that this photo of tight-grained bread was what was needed to illustrate the typically wide open grain of bread made using the no-knead technique. I could go on and point out many more instances where inaccurate and wrong information ends up being published in the Dining & Wine section of The New York Times. But the Times is already paying someone to do that job. Right?
The Minimalist - Asparagus Pesto Combines the Best of 2 Greens - NYTimes.com