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The Edible Web

Here's a brief look at what's cooking on the food obsessed web today.

Sam Sifton of The New York Times counts down his Top 10 New Restaurants of 2011.  The tasty slideshow includes the likes of NYC restaurants such as Danji, Red Rooster, The John Dory Oyster Bar, Boulud Sud and more. 

A Massachusetts bill would allow restaurants to donate food leftovers to charitable organizations without fear of being sued. Less food waste and more people fed: makes perfect sense to me. 

Ray Isle, wine editor of Food & Wine, suggests wine pairings for grilled cheese sandwiches. Oh grilled cheese, you've grown ever so sophisticated over the years. I wonder if this guy could provide a few suggestions for juice box pairings. 

Jason Sheehan of Philadelphia magazine calls attention to 12 Restaurant Trends That Need to Die. Couldn't agree more with sushi in non-sushi restaurants, cupcakes and "ingredient demagoguery." In his words: "I don't care if the chef grew the squash for tonight's entrée in his bathtub. Locally sourced, homegrown, organic and artisanal ingredients are only good if they're  good."

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