Finally got a look at the print version of the NYT food section yesterday, and was amused to see that there was a recipe accompanying the rye whiskey article: ginger-pecan biscotti. Apparently it’s their top recommendation for a food accompaniment to a very good rye cocktail. Me I don’t see it catching on in bars, yet I have to respect the fact that they went for simplicity. I’m no wine expert, but I do understand enough to know that you don’t want complex foods along with complex libations, unless you’re the kind of person who likes to listen to two different pieces of music being played at the same time. I once heard someone say that the perfect food to accompany a fine champagne is lightly salted popcorn, which put movie theater concession stands in a whole new light for me.