I always figure that what chefs cook for other chefs is a pretty good place to start. AND and advantage to the weekend edition of the WSJ and the Food section of the NYT is the regular appearance of things I'd like to eat, which is also then things I'd like to cook. This recipe certainly makes the grade, very tasty indeed!
A similar thing happens when PR people get together, we all talk about our favorite PR recipes. It's fun, but not quite as edible, I think. And the chances of any of those showing up in the media are pretty slim!