What to Cook: Have a Ball



The Bits and Pieces cheese ball is rolled in chopped pecans and parsley.

Jessica Emily Marx for The New York Times

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Good morning. Kim Severson has a smart article in The Times this morning about the cheese ball, and about what your opinion of that Midwestern cocktail party standby says about who you are as a human being and an American. Of course she has a recipe. It’s a shot caller, worthy of Lil’ Troy: 20-inch blades on the Impala.

Also new: Melissa Clark on this season’s best baking books, a smart piece of criticism that gives us six new recipes you’ll want to make before the end of the year.



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