Hi, it's Mark Bitman, and welcome to Food.

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hour three or four times a week newsletter and fabulous new website. This week you can

read about Kate's obsession with roast garlic as a condiment and 20 maybe 20

ways to use it as such,

including spreading it on pizza dough

before you add any other toppings.

And Adam Reed, my old colleague Adam Reed,

writes about the solution to his sweet tooth in the form of fruit truffles.

Yes, you heard that right.

Check out also our new website. It's Wonderful Recipe Archive and its many splendid articles.

We'll see you there.

Back in a minute, but first I want to talk about

something that lots of people ask me about when it comes to global cuisines.

There is something magical about eating a cuisine in the place where it originated.

One of the reasons for that is that the dishes that define a cuisine

are built around the produce that's native to a place.

It's why the feta and tomato and a Greek salad

...