My friend Esther is running a great blog on cooking, with a serious dose of political history and context over at Tex-Mix. My favorite entries thus far are the Authentic Migas discussion, her cooking manifesto ("If Tex-Mix leaves out the lard, it’s probably because duck fat seemed tastier in that recipe."), and the total mind-bender to the modern, removed-from-farm-life post about a book on egg recipes specifying seasonal recipes for eggs, as well as great ways to use one part of the egg when another has been called for in a separate recipe.