New York Mayor Mike Bloomberg is cracking down on salt in city restaurants. But is salt really that bad for us? In this week's food segment, Marion Nestle, author of "Safe Food: The Politics of Food Safety," explains the science and politics of salt. And Melissa Clark, food writer for the New York Times, compares her low-sodium homemade breakfast offerings to those sold at fast food restaurants.

For every Thanksgiving Day grocery shopper procrastinator who hasn't picked up the essentials, Melissa Clark, our food contributor and food writer for The New York Times, offers us wisdom. Where can you best put your money to work for you at the Thanksgiving table? The turkey or the side dishes? (click through for Melissa's tips and her recipe for Spicy Sweet Potato and Red Pepper Hash)

As the winter months approach, we take a moment to explore the warm comfort of chili and the many incarnations it can take. We talk all things con carne (and a few con tempeh) with The Takeaway's food contributor, and New York Times food writer, Melissa Clark, along with Bryant Terry, author of "Vegan Soul Kitchen: Fresh, Healthy and Creative African-American Cuisine." They give us their recipes. And we're asking for yours!

Click through for Melissa Clark's and Bryant Terry's chili recipes.

As the weather starts to cool, but summer's harvest is still available, New York Times food writer Melissa Clark has been inspired to bake. But she hasn't been baking sweets — there are a lot of savory items on her fall menu. She joins us with lots of ideas for using the last of the summer tomatoes and the best of the fall harvest.

Click through to read the recipes mentioned this morning, and read Melissa's article, Ripe for Autumn's Hearth, in today's New York Times.

August is typically the month where tomato enthusiasts can count on an abundance of their beloved juicy, red gems. This year, however, a "late blight" is devastating tomato crops across the Northeast. Farmers and consumers alike are mourning a scarcity of summer’s favorite fruit. For a look at what’s behind this year’s blight and what to substitute for tomatoes in the kitchen, we are joined by Dan Barber. He is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns. We are also joined by our friend and tomato-lover Melissa Clark. She’s a food writer for the New York Times, and brought a "BLP" (that's bacon, lettuce, and plum) sandwich to share with us. (Check out the recipe for the BLP at the New York Times.)

For more, read Melissa Clark's article, Plums Rescue a Seasonal Favorite, in the New York Times.

The recession could have a silver lining for meat eaters: cheaper steak. USDA prime beef is no longer reserved for high-end steak houses. The economic downturn and surplus of choice beef means such delights as porterhouse and NY strip are turning up in some cost-friendly stores. For a look at where to find bargains and how to prepare this top-notch fare, we are joined by Bob Huskey, a meat buyer for Costco, and our friend Melissa Clark, food writer for The New York Times.

You're staring into the refrigerator, wondering what to serve for dinner, and you see it: leftover meatloaf. Can you proudly offer your guests meatloaf sandwiches? Or do you need to keep your leftovers to yourself, like a dark secret? To discuss the etiquette of leftovers, we are joined by Henry Alford, who has an article in today’s New York Times on the kooky behavior leftovers inspire. And Melissa Clark, our friend and food writer for The New York Times, is here to provide some practical options for reincarnating dinner.

For more, read Henry Alford's article, The Question of Leftovers, Ever Fresh, in The New York Times.

• Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.

• Stir the eggs, risotto or rice, Parmesan, salt and pepper to taste, and 1/2 cup of the bread crumbs in a large bowl to combine.

• Place the remaining breadcrumbs into a medium bowl.

• Using about 2 tablespoons of the rice mixture for each ball, form 2-inch-diameter balls.

• Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.

• Working in batches, add the rice balls to the hot oil and cook until brown and heated through, turning them as necessary, approximately 4 minutes.

• Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.

If you have leftover salmon try Red Flannel Salmon Hash

8 ounces leftover salmon

1 medium-size red beet, roasted or boiled until tender, peeled, and cut into 1/2-inch dice

1 1/2 cups boiled potatoes, cut into 1/2-inch dice

1 small onion finely chopped

1 clove garlic, finely chopped

2 tablespoons butter

1 tablespoon olive oil

Salt

Pepper

Heat butter in a heavy pan (preferably cast iron) over medium heat. When melted add olive oil, then onions. Cook onions until soft, about 8 minutes. Add potatoes, garlic, and beet and big pinch of salt and pepper. Break up the salmon into large chunks and add to pan. Stir well and press the mixture firmly into the bottom of the pan. Allow to cook until a nice brown crust develops on the bottom. Stir well, press down firmly into the pan and allow mixture to form a crust again. Season with salt and pepper. Top with poached eggs for an easy supper.

As summer hits its stride, the nation’s farmer’s markets are filling up with fresh-from-the-farm produce. Peaches, blueberries, beets, lettuce, and okra are all in season. New York Times food writer Melissa Clark and Taja Sevelle from Urban Farming, a national nonprofit group dedicated to growing food in abandoned spaces, join The Takeaway for a look at the season's most delicious food. Garlic scape pesto anyone?

Want to find a farmers' market near you? Head over to Local Harvest And if you want to find out what's in season in your neck of the woods, check out this Peak Season Map

Chamomile Simple Syrup

Makes about one cup

Put water and sugar in a pan and bring to a boil. Add chamomile flowers. Reduce heat and simmer for five minutes. Let cool. Strain.

Serving suggestions: Brush syrup on pound cake. Add to iced tea. Macerate any type of berry in a few tablespoons of syrup.

Garlic Scape Pesto

Makes about 1 cup

Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in a food processor (or use a blender or a mortar and pestle). Blend all the ingredients. Add the remaining oil and, if you want, more cheese. If you like the texture, start eating. To thin, add more oil, a tablespoon at a time. Season with salt.

You can store the pesto in the refrigerator for up to a week or saved in the freezer for up to two months.

Serving suggestions: Add to pasta. Dress a tomato salad. Brush on toast for bruschetta.

Recipe: Anadama Bread (nytimes.com)

Recipe: Cranberry Parker House Rolls (nytimes.com)

Recipe: Salami and Scallion Biscuits (nytimes.com)

Recipe: Corn and Black Pepper Crackers (nytimes.com)