For your dining pleasure:

1. Head tacos and pigeon pie among dishes in new Jeff Corwin series ‘Extreme Cuisine’ (WINNIPEG FREE PRESS)
2. Police: Ohio Woman Hit Window Over Lack of Nuggets (NY TIMES)
3. Cupcake of the Month: Crumbs features new Elvis item with banana cream cheese frosting
4. Food Network’s ‘Chefs Vs City’ casting in Seattle (SEATTLE PI)
5. Cuisine de Bistrot class at the new Alain Ducasse cooking school (FRANCE TODAY)
6. World’s first “sumurie” takes vinegar in a different direction (THE INDEPENDENT)
7. Q & A: More from Andrew Friedman on Bocuse d’Or (WASHINGTON POST)
8. Grow your own food revolution plans to seed unused land (GUARDIAN)
9. Chef dinners on the charity auction block: a behind-the-scenes look (CHICAGO BUSINESS)
10. Food rations for Indian prisoners (DAILY NATION)
11. A collection of  favorite recipe photos from 2009 (food52)
12. Readers name their favorite hotel restaurants for 2009; casual hotel restaurants drive list (USA TODAY)

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1. R U ready to party like it’s Nineteen.Sixty.Three? Serve Susan Holt’s “Mad Men-Themed Snacks” at your next cocktail soirée!
2. Think you’re the next Paula Deen? How2heroes is a site where food enthusiasts interact with a growing online video-viewing audience.
3. Does your middle-schooler have the spirit and soul of Julia Child? Check out Del Monte’s Stirring Up Health recipe contest.
4. Is your cooking repertoire lacking a perfectly memorable Skillet Macaroni & Cheese? Bookmark Serious Eat’s take on a new Food52 entry submitted by Jennifer Hess of Last Night’s Dinner.
5. Need inspiration for an end-of-summer cocktail that will erase all memories of what went wrong with your summer vacation? Look no further: Molly Lehman has uncovered Round Robin Bar’s Fall Foliage (featuring burnt-orange Grand Marnier) in her piece written for the Washingtonian.

Sheila Lukins (Copyright Parade Magazine)

1. Influential chef and Silver Palate Cookbook author, Sheila Lukins, dies at age 66.

2. Recipe writers take note: Amanda Hesser has a new year-long food52 project in which participant’s winning contributions will go into a cookbook to be published by HarperStudio.

3. In Scotland, “The How Not to Cookbook: Lessons Learned the Hard Way,” features entries from 1,000 people outlining their mishaps in the kitchen.

4. If a professional chef could pick just one cookbook, what would it be and why?

5. Which classic cookbooks do you turn to?