The Economist: From a distinguished journal, a loving evocation of the bagelness of Murray Lender, the pioneering bagel man who died last month at the age of 81. His term for the classic hole-in-the-roll was "the Jewish English muffin," of course, and if he won praise as the Barnum of bagelmania, he also introduced innovations that appalled purists, including pre-slicing, freezing and Minute-Maid cross-promotions. Despite a stroke, he played his drums joyously until nearly the end. - Glenn Collins Reuters: You have to search a bit, but Maryland still holds onto its legacy as a rye-drinking state. - Robert Simonson Cocktail Buzz: How to transform zucchini (with a dab of, yes, silken tofu) into a tempting cocktail companion. - Jeff Gordinier Wine-Searcher: Michel Rolland, the globe-trotting wine consultant, has a new book out, and he's settling some scores. - Eric Asimov CNN: Oh, the shame of being a woman who has to dine alone, and be thought a loser or a lurer. Some of them fake cellphone conversations. Others simply stay home. But hope may beckon from a new Web site for meeting dinner companions. (Via Gawker.) - Patrick Farrell Westchester Magazine: The tireless Julia Sexton culls a list of 50 fine places to grab a drink in the county just north of New York City. - Jeff Gordinier Tasting Table: A sous chef at Tertulia reimagines his grandmother's sambhar - fragrant, spicy vegetable stew from Pune, near Mumbai. - Julia Moskin The New York Post: Hire your own chef? Could be no more outlandish an idea than hiring a house cleaner, especially if you spend a lot eating out in New York. One freelance cook charges $350 a week (not including groceries) to make seven meals. - Patrick Farrell New York: A seasonal celebration of the "cruciferous contorno" - the bunchy, bitter-tasting glory of broccoli rabe. And there's a spicy rabe recipe from Mario Carbone and Rich Torrisi of Parm. - Glenn Collins Food & Wine: Want a cocktail mixed by a repurposed antique paint-can shaker? Go to Citizen R + D, one of five bars looked at in this survey of high-tech U.S. cocktail dens. - Robert Simonson Discover: Eyeless shrimp? Clawless crabs? A very unappetizing report on the aftermath of the Deepwater Horizon oil spill. - Jeff Gordinier The Wall Street Journal: They come often. They stay but don't linger too long. They tip well. They're the regulars, and more New York bars and restaurants are trying to cultivate them. - Patrick Farrell Financial Times: A very good vintage from Costa Rica? Jancis Robinson looks at wines from some unlikely sources. - Eric Asimov Ecosalon: For a low-cal, gluten free kind of gal, a visit to a Quebec farm leads to sugar shock: a plateful of food, from beans to eggs, cooked or coated in maple syrup. - Patrick Farrell