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Marjorie Prime


Lois Smith reprises the role of Marjorie in Michael Almereyda’s adaptation of Jordan Harrison’s play weighing the morality of artificial intelligence.
By GLENN KENNY
NYT Critic’s Pick
Director Michael Almereyda
Writer Michael Almereyda
Stars Jon Hamm, Geena Davis, Tim Robbins, Lois Smith, Hannah Gross
Running Time 1h 38m
Genres Comedy, Drama, Mystery, Sci-Fi

Logan Lucky


This class-conscious caper, with Channing Tatum and Adam Driver as down-on-their-luck brothers, is ridiculously entertaining.
By A. O. SCOTT
NYT Critic’s Pick
Director Steven Soderbergh
Stars Channing Tatum, Adam Driver, Daniel Craig, Farrah Mackenzie, Jim O'Heir
Rating PG-13
Running Time 1h 59m
Genres Comedy, Crime, Drama

The Wound


Sexual hypocrisy fuels a South African film about teenagers undergoing a circumcision ritual.
By GLENN KENNY
NYT Critic’s Pick
Director John Trengove
Writers Malusi Bengu, Thando Mgqolozana, John Trengove
Stars Nakhane Touré, Bongile Mantsai, Niza Jay, Thobani Mseleni, Gamelihle Bovana
Running Time 1h 28m
Genres Drama, Romance
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When Jack Daniel’s Failed to Honor a Slave, an Author Rewrote History


Fawn Weaver on a farm in Lynchburg, Tenn., where Nearest Green and Jack Daniel first began distilling whiskey together.
The whiskey maker backed away from a promise to acknowledge its debt to a black distiller — until Fawn Weaver swooped into town and took up the cause.
By CLAY RISEN

The Grand Hyatt Resort, bottom left, sits about a mile and a half away from a proposed dairy farm in Poipu, Hawaii, owned by the eBay founder Pierre Omidyar.
EBay’s Founder Has a New Idea: Build a Dairy in Hawaii


Kauai residents who object are teaming up with owners of resorts that line the island’s famous beaches to try to block the dairy.
By STEPHANIE STROM

The new season of “The Great British Bake Off” will be hosted by, from left, Paul Hollywood, Sandi Toksvig, Noel Fielding and Prue Leith.
‘The Great British Bake Off’ as We Know It Is Over. What Comes Next?


The cheerful British hit has been rocked by drama since it left BBC last year. Here’s what is next for the show and its original hosts.
By LIAM STACK

The fruitcake found at Cape Adare, Victoria Land, East Antarctica, thought to be from Robert Falcon Scott’s Northern Party (1911).
Fruitcake From Robert Scott Expedition Is ‘Almost’ Edible at 106 Years Old
Conservationists who found the ice-covered dessert in Antarctica believe it once belonged to the British explorer.
By YONETTE JOSEPH

Members of the Long Island Vegetable Orchestra practicing on their vegetable instruments for a performance in July at the Oyster Bay Music Festival on Long Island. From left: Solomon Elyaho, Daniel Battaglia and David Elyaho, Solomon’s twin brother.
Cue the Carrots! Strike Up the Squash!


By ANNIE CORREAL
The musicians of the Long Island Vegetable Orchestra make their instruments from things that grow in the garden.

One article on the buttered roll and a writer gets flamed.
Buttered Roll Redux: A Lowly Breakfast Food Begets High Drama
“With the amount of breaking news stories in the world, who could possibly be that interested in a little essay about buttered rolls?”
By SADIE STEIN

SCIENCE
We Need to Talk Some More About Your Dirty Sponges
Trilobites
By JOANNA KLEIN

THE CHEF
For Niven Patel, Farm-to-Table Cooking Means Taro and Mangoes


The Miami chef grows produce in his backyard in Homestead, Fla. — the only part of the contiguous United States with a tropical monsoon climate.
By RACHEL WHARTON
Recipes: Eggplant Ravaiya | Roasted Mango or Banana Lassi

Classic deviled eggs.
Embrace the Egg!


In summer, the humble hard-boiled egg can turn a tomato sandwich into dinner, or a potato salad into a vegetarian main course. Make some today.
By JULIA MOSKIN

Crescent cookies are an easy way to celebrate the total solar eclipse.
Meals for Your Eclipse Menu


In parts of the United States, the eclipse will occur around lunchtime. Consider planning a picnic. (At least, have a crescent-shaped cookie.)
By SARA BONISTEEL
More: Solar Eclipse Recipes from NYT Cooking

Fruit Cobbler Shows Off Its Many Sides
A Good Appetite
By MELISSA CLARK
Recipe: Fruit Cobbler

CITY KITCHEN
Swap the Hot Grill for a Cool Drink and Low Oven


Thai-style pork ribs, marinated with honey, soy and ginger, just need a turn in the oven before being painted with glaze.
By DAVID TANIS
Recipe: Thai-Style Spare Ribs

COOKING
ON DESSERT
Elevating the Humble Cookie


Ispahan Sablés.
Pierre Hermé’s raspberry and rose sablés taste wonderfully complex, but making them is easy.
By DORIE GREENSPAN
Recipe: Pierre Hermé’s Ispahan Sablés

EAT
Warm tofu and fresh soybeans cooked in salted French butter and celery-seed gastrique.
How to Have Your Health Food and Love It, Too


Make your own tofu, then serve it with a French butter sauce – the best of two very different kinds of cooking.
By GABRIELLE HAMILTON
Recipe: Warm Tofu and Fresh Soybeans Cooked in Salted French Butter and Celery-Seed Gastrique

WINES OF THE TIMES
Though not the typical thirst quencher, good white Rioja is both refreshing and interesting.
Rich and Okay, White Rioja Bends the Summer Standard
By ERIC ASIMOV
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Review: A True-Life Journey Into Interstellar Space in ‘The Farthest’
THE FARTHEST


Emer Reynolds’s dazzling film traces the history of Voyager 1 and Voyager 2. Like the NASA team that produced these spacecraft, it inspires awe.
By ANDY WEBSTER
NYT Critic’s Pick
Director Emer Reynolds
Writer Emer Reynolds
Stars Frank Drake, Carolyn Porco, John Casani, Lawrence Krauss, Timothy Ferris
Running Time 2h 1m
Genres Documentary, History
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Can You Develop Food Allergies at Any Age?
Preliminary data from a large, new national study suggests that over half of American adults with a food allergy developed it after age 18.
By SOPHIE EGAN


TRILOBITES
Microwaving your dirty sponge will only kill some of the bacteria on it, leaving the strongest, smelliest and potentially most pathogenic strains.
Cleaning a Dirty Sponge Only Helps Its Worst Bacteria, Study Says
Researchers found that microwaving, boiling or throwing used sponges in the dishwasher encouraged the proliferation of its strongest microbes.
By JOANNA KLEIN


Icy, Sweet and Instagram-Ready


Ingenious takes on soft serve, shaved ice and other treats from Thailand, Japan and South Korea are putting the American scoop shop to shame.
By JULIA MOSKIN

Mastering the Art of Home Restoration: A Julia Child Sequel


A new owner is undertaking efforts to revive Mrs. Child’s Georgetown home, which has fallen into disrepair in recent years.
By NOAH WEILAND

Free Alaskan Salmon: Just Bring a Net and Expect a Crowd


Amateurs pack the shores of the Kenai River, perhaps the most colorful, and contentious, fishing spot in America.
By JULIA O'MALLEY

An Impossible Burger, which resembles meat but is made of plant products.
Impossible Burger’s ‘Secret Sauce’ Highlights Challenges of Food Tech
The start-up is finding out what happens when a fast-moving venture capital business runs into the staid world of government regulation.
By STEPHANIE STROM

A GOOD APPETITE
Grilled steak tacos with a cherry tomato salsa.


These Tacos Get Their Fire From the Grill
A stint over the flame brings out the best in all the components of these skirt steak tacos — even the salsa.
By MELISSA CLARK
Recipe: Grilled Steak Tacos With Cherry Tomato-Avocado Salsa

CITY KITCHEN
A Cool Solution for Hot Summer Nights


This supper is the ideal opportunity to use all those glorious vegetables at the farmers’ market.
By DAVID TANIS
Recipes: Green Beans With Herbs and Olives | Tomatoes With Basil and Anchovies | Okra Salad With Toasted Cumin | Grilled Eggplant, Peppers and Onions | Lemony Zucchini Slaw

Preserves and marmalade from Gregory Benjamin.
Award-Winning Marmalades to Gift or Devour
Gregory Benjamin Preserves and Marmalades are made in a church kitchen in Carversville, Pa.
By FLORENCE FABRICANT

Some cherries from Hood River Cherry Company are available until the end of August.
A Dark and Sweet Cherry for the Dog Days of Summer
Hood River Cherry Company ripens its cherries on the branch, which extends the season till the end of summer.
By FLORENCE FABRICANT

Ice creams and sorbets come in Scandinavian and traditional flavors at the new Great Northern Creamery in the Great Northern Food Hall at Grand Central Terminal.
Bracing Ice Cream Flavors From Scandinavia
Frozen desserts made with sea buckthorn berries and rye are the stars at a new cart in Grand Central Terminal.
By FLORENCE FABRICANT

Cream of crab soup from Cameron’s, which has started shipping its products fresh nationwide.
Crab Cakes Fresh From Maryland
Cameron’s, a seafood company, is now shipping its crab cakes and cream of crab soup nationwide.
By FLORENCE FABRICANT

EAT
Why You Should Burn Your Vegetables


Hot slaw, Mexican-style.
For this Mexican-style slaw, use the power of fire and smoke.
Recipe: Hot Slaw, Mexican-Style | Crema
By SAM SIFTON

At Pépé Le Moko in Portland, Ore., new versions of, from left: an amaretto sour, a Blue Hawaii, a Long Island iced tea and a Grasshopper.
When Bad Drinks Go Good


The Long Island iced tea, the Midori sour, the Blue Hawaii: Fussy bartenders are upgrading these decidedly down-market cocktails.
By ROBERT SIMONSON
Recipe: Amaretto Sour

THE POUR
“I have never heard of ramisco being able to grow anywhere else, and I know a lot of people tried,” Nuno Ramilo said. His family’s business, Casal do Ramilo, has been making wines from the clay soils in the Colares region of Portugal since 1937.
Colares, Where the Vineyards Snake Through the Sand


The savory, distinctive Portuguese wines come from unusual vineyards along the Atlantic coast, continental Europe’s westernmost growing region.
By ERIC ASIMOV

Olive juice formulated by Gaea for vodka and gin.
Dirty Cocktails Without the Pits
Juices for those who like their martinis dirty but free from olives.
By FLORENCE FABRICANT

Obits
Christian Millau and Henri Gault, behind him at left, in a Paris restaurant in 1977 to promote a new edition of their “Gault and Millau” restaurant guide.
Christian Millau, 88, Co-Founder of Lively Restaurant Guide, Dies


Mr. Millau, with Henri Gault, took aim at the Michelin Guide, which he called stodgy and as terse as “a telephone book.”
By WILLIAM GRIMES

AN APPRAISAL
Remembering Judith Jones and Her Recipe for Food Writing


The cookbook editor, who died Wednesday, inspired and sometimes intimidated the chefs and writers she guided.
By KIM SEVERSON

Judith Jones, Editor of Literature and Culinary Delight, Dies at 93
Ms. Jones discovered Julia Child and other venerated culinary writers, and pushed for the American publication of Anne Frank’s diary.
By ROBERT D. McFADDEN
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Someone hold up a phone:

"Who's that?" I ask.

"My brother." Someone answers, who had eight brothers and two sisters, now only seven brothers and two sisters.

"Which one?" I ask.

"From the farm." Someone answers, which narrows it down to two.

"Which one?" I ask.

"The short one." Someone answers.
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Wind River
NYT Critic’s Pick R Action, Crime, Mystery, Thriller Directed by Taylor Sheridan


A rookie investigator meets her match while investigating a murder on an Indian reservation.
By GLENN KENNY
NYT Critic’s Pick
Director Taylor Sheridan
Stars Kelsey Asbille, Jeremy Renner, Julia Jones, Teo Briones, Apesanahkwat .
Rating R
Running Time 1h 47m
Genres Action, Crime, Mystery, Thriller


Columbus
NYT Critic’s Pick Comedy, Drama, Romance Directed by Kogonada


The video essayist Kogonada uses architecture to pose larger questions in a small Indiana town.
By BEN KENIGSBERG
NYT Critic’s Pick
Director Kogonada
Stars John Cho, Haley Lu Richardson, Parker Posey, Erin Allegretti, Rory Culkin
Running Time 1h 40m
Genres Comedy, Drama, Romance

The Incredible Jessica James
NYT Critic’s Pick Comedy Directed by Jim Strouse


Jessica Williams shines as a young playwright struggling with rejection — professionally and romantically — in this film streaming on Netflix.
By NICOLE HERRINGTON
NYT Critic’s Pick
Director Jim Strouse
Writer Jim Strouse
Stars Lakeith Stanfield, Chris O'Dowd, Noël Wells, Jessica Williams, Zabryna Guevara
Running Time 1h 25m
Genre Comedy


Menashe
NYT Critic’s Pick PG Drama Directed by Joshua Z Weinstein


In this sweet, often understated film set in a Hasidic neighborhood, the title character is a widower who must remarry to regain custody of his son.
By KEN JAWOROWSKI
NYT Critic’s Pick
Director Joshua Z Weinstein
Writers Alex Lipschultz, Musa Syeed, Joshua Z Weinstein
Stars Menashe Lustig, Yoel Falkowitz
Rating PG
Running Time 1h 22m
Genre Drama


An Inconvenient Sequel: Truth to Power
NYT Critic’s Pick PG Documentary Directed by Bonni Cohen, Jon Shenk


A follow-up to “An Inconvenient Truth,” with new information on climate change and even some positive developments.
By BEN KENIGSBERG
NYT Critic’s Pick
Directors Bonni Cohen, Jon Shenk
Stars Al Gore, Barack Obama, Donald J. Trump, Tom Rielly
Rating PG
Running Time 1h 38m
Genre Documentary


Brigsby Bear
NYT Critic’s Pick PG-13 Comedy, Drama Directed by Dave McCary


In this absurdly charming film, Kyle Mooney plays an obsessed fan who discovers that there is an entire world waiting for him beyond his TV.
By MANOHLA DARGIS
NYT Critic’s Pick
Director Dave McCary
Stars Mark Hamill, Claire Danes, Kyle Mooney, Greg Kinnear, Andy Samberg
Rating PG-13
Running Time 1h 40m
Genres Comedy, Drama

Escapes
NYT Critic’s Pick Not Rated Documentary Directed by Michael Almereyda


In this engaging documentary, Michael Almereyda looks at the screenwriter Hampton Fancher, one of the seers behind the 1982 “Blade Runner.”
By MANOHLA DARGIS
NYT Critic’s Pick
Director Michael Almereyda
Writer Michael Almereyda
Star Hampton Fancher
Rating Not Rated
Running Time 1h 29m
Genre Documentary

-- Of Possible Interest --

The Dark Tower


Idris Elba and Matthew McConaughey star in “The Dark Tower,” a mess of a movie based on Stephen King’s sprawling, multivolume series of the same title.
By MANOHLA DARGIS
Director Nikolaj Arcel
Stars Idris Elba, Matthew McConaughey, Tom Taylor, Katheryn Winnick, Jackie Earle Haley
Rating PG-13
Running Time 1h 35m
Genres Action, Adventure, Fantasy, Horror, Sci-Fi, Western
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THE MALE ANIMAL
Losing the Fight Against ‘Dad Bod’
By SRIDHAR PAPPU
Meet the men who seem unable to win the battle against those extra five to 15 pounds.

STATE OF THE ART
Tiffany Lo, who helped launch BuzzFeed’s food videos, during a shoot of a shredded chicken dish.
How BuzzFeed’s Tasty Conquered Online Food
By FARHAD MANJOO
Those overhead food videos that you watch and watch? BuzzFeed’s Tasty has mastered the format to become one of the world’s most popular content producers.

Reality Bites
By SAM SIFTON
It’s Monday, and you probably don’t have all the time in the world: Keep it simple with David Tanis’s chilled watermelon soup, or maybe some cold sesame noodles.

CITY KITCHEN
A gazpacho-like cold soup, paired with hot pepper and lime juice, is elegant in its simplicity.
Watermelon Grows Up


A gazpacho-like cold soup, paired with hot pepper and lime juice, is a far cry from the plain fruit of childhood but still elegant in its simplicity.
By DAVID TANIS
Recipe: Chilled Watermelon Soup

A Quick, Satisfying Fix for Weeknight Chicken


By MELISSA CLARK
When pounded thin and marinated, chicken breasts stay juicy and tender.
Recipe: Grilled Chicken Breasts With Spicy Cucumbers

EAT
Patra Ni Machhi — fish with green coconut chutney grilled in banana leaves.
How Grilling Fish Wrapped in Banana Leaves Teaches You to Trust Your Intuition


Flaky fish with a spicy coconut chutney is Parsi cooking at its best.
By SAMIN NOSRAT
Recipe: Patra Ni Machhi


Your Next Lesson: Godello From Spain
By ERIC ASIMOV
This white grape almost disappeared from Spain in the middle of the 20th century, but a dedicated group succeeded in reviving it.
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Traces of Controversial Herbicide Are Found in Ben & Jerry’s Ice Cream
By STEPHANIE STROM
The ice cream brand joins the list of food companies that are grappling with trace amounts of glyphosate in their products.

The Hot New Thing in Guatemala, Land of Coffee? It’s Coffee
By ELISABETH MALKIN
Guatemalan coffee is revered at cafes around the world. Now it is gaining a devoted following not far from the farms where it is grown.

CITY KITCHEN
Miso duck is good in any season, but especially as the star element in a main course salad, perfect for summer.
An Instant Way to Bolster Flavor


Miso imbues everything it touches with a sweet, salty, nutty complexity.
By DAVID TANIS
Recipe: Grilled Duck Breast With Miso, Ginger and Orange

A GOOD APPETITE
The base for a good nondairy ice cream relies on alternative milks, like those from hemp, coconut and cashew.
Vegan Ice Cream Enters a Golden Age

With a huge variety of plant-based milks now available on the market, nondairy ice creams are getting better than ever.
By MELISSA CLARK
Recipes: Nondairy Ice Cream Base

Hot Enough for You? Try Eating Something Even Hotter


On summer scorchers, Korean tradition calls for a boiling bowl of chicken, rice and ginseng that’s believed to work better than anything cold.
By DAVE KIM
Recipe: Samgyetang (Korean Ginseng Chicken Soup)

For the Chile Aficionado, a Good Book


By FLORENCE FABRICANT
The chef Maricel E. Presilla’s new book, “Peppers of the Americas,” is an encyclopedia of facts and recipes.

THE POUR
The Delicious World of Bruno, Chief of Police

Martin Walker shares the wines and food of the Périgord region, which inspired the fictional world of Bruno Courrèges, his small-town French police chief.
By ERIC ASIMOV

Bo Pilgrim, Founder of Pilgrim’s Pride Poultry Products, Dies at 89
By ROBERT D. HERSHEY Jr.
Mr. Pilgrim joined a brother in taking over a Texas feed store owned by their father and transformed it into a company with 35,000 employees and operations in 17 states and Mexico.
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Mister Universo


The Italian directors Tizza Covi and Rainer Frimmel’s hybrid of a film follows a young man on a sort of odyssey across Italy.
By GLENN KENNY
NYT Critic’s Pick
Directors Tizza Covi, Rainer Frimmel
Writer Tizza Covi
Stars Tairo Caroli, Wendy Weber, Arthur Robin, Lilly Robin
Running Time 1h 30m
Genre Drama

The Girl Without Hands


In Sébastien Laudenbach’s animated adaptation of a Grimm fairy tale, after her father’s deal with the Devil, a young girl loses her hands and must navigate the world without them.
By MONICA CASTILLO
NYT Critic’s Pick
Director Sébastien Laudenbach
Stars Anaïs Demoustier, Jérémie Elkaïm, Philippe Laudenbach, Olivier Broche, Françoise Lebrun
Running Time 1h 16m
Genre Animation

Dunkirk


In his brilliant new film, Christopher Nolan revisits a harrowing, true World War II mission in a story of struggle, survival and resistance.
By MANOHLA DARGIS
NYT Critic’s Pick
Director Christopher Nolan
Stars Fionn Whitehead, Damien Bonnard, Aneurin Barnard, Lee Armstrong, James Bloor
Rating PG-13
Running Time 1h 46m
Genres Action, Drama, History, War

-- Of Possible Interest --

The Untamed
A slimy, many-tentacled alien has sex with several unhappy residents of the Mexican city of Guanajuato in Amat Escalante’s movie.
By A. O. SCOTT
Director Amat Escalante
Writers Amat Escalante, Gibrán Portela
Stars Kenny Johnston, Simone Bucio, Fernando Corona, Jesús Meza, Ruth Ramos
Running Time 1h 40m
Genres Drama, Horror, Sci-Fi, Thriller

Valerian


If you can summarize the plot of Luc Besson’s film adaptation of the graphic-novel science fiction series, you weren’t paying attention.
By A. O. SCOTT
Director Luc Besson
Stars Dane DeHaan, Cara Delevingne, Clive Owen, Rihanna, Ethan Hawke
Rating PG-13
Running Time 2h 17m
Genres Action, Adventure, Sci-Fi

The Midwife


Not Rated Drama Directed by Martin Provost
Two great French actresses, Catherine Deneuve and Catherine Frot, share the screen in this film about forgiveness and redemption.
By GLENN KENNY
Director Martin Provost
Stars Catherine Deneuve, Catherine Frot, Olivier Gourmet, Quentin Dolmaire, Mylène Demongeot
Rating Not Rated
Running Time 1h 57m
Genre Drama
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North of Nordic: A Young Chef Invents ‘Neo-Fjordic’ Cuisine
Slide Show
By JULIA MOSKIN
Why would an ambitious chef open a restaurant in western Norway, where only 3 percent of the land is arable and the growing season is a blip?

A Match Made in Baking and Blue Ribbons


By KIM SEVERSON
Two Atlanta doctors are cleaning up at the competitions, joined in marriage and a fervent commitment to cakes, pies and bakeware.

A GOOD APPETITE


This light herb and pasta dish uses the heat from freshly boiled pasta to melt the mozzarella without requiring an oven.
Pasta, Herbs and Plenty of Melting Mozzarella
By MELISSA CLARK
This warm-weather dish is light, bright and garlicky — and easy to make.
Recipe: Pasta With Mint, Basil and Fresh Mozzarella

CITY KITCHEN
Old-fashioned scalloped corn, a bubbling, creamy casserole topped with toasted, buttery cracker crumbs, is an alternative to corn on the cob.
Finding Comfort in Scalloped Corn
By DAVID TANIS
This homey, bubbling, creamy casserole topped with toasted, buttery cracker crumbs is an alternative to corn on the cob.
Recipe: Old-Fashioned Scalloped Corn

FRONT BURNER


A cast-iron spice grinder from Skeppshult.
Swedish Gadget Crushes Spices With a Few Twists
By FLORENCE FABRICANT
The rough-hewed cast-iron grinder from Skeppshult can store ground spices, too.
Only $58!

EAT
The Surprising Elegance of Braised Beef Tongue
By GABRIELLE HAMILTON


Braised tongue dressed with a sauce gribiche lively with tarragon and parsley, cornichons and capers.
The unconventional cut dressed with sauce gribiche can make you appreciate a meat you might otherwise avoid.
Recipes: Braised Tongue | Sauce Gribiche

WINES OF THE TIMES
Montepulciano d’Abruzzo doesn’t have the star power of many other Italian wines and regions, but it has enough going for it to warrant a second look.
Lively and Refreshing Wines at the Right Price
By ERIC ASIMOV
Montepulciano d’Abruzzo doesn’t have the star power of many other Italian wines and regions, but it has enough going for it to warrant a second look.
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Chasing Coral

NYT Critic’s Pick Documentary Directed by Jeff Orlowski
Jeff Orlowski’s documentary emphasizes that climate change isn’t just an aboveground phenomenon — warmer oceans mean that coral reefs are in peril, too.
By NICOLE HERRINGTON
NYT Critic’s Pick
Director Jeff Orlowski
Writers Davis Coombe, Vickie Curtis, Jeff Orlowski
Stars Andrew Ackerman, Pim Bongaerts, Neal Cantin, Phil Dustan, Mark Eakin
Running Time 1h 33m
Genre Documentary

War for the Planet of the Apes

NYT Critic’s Pick PG-13 Action, Adventure, Drama, Sci-Fi, Thriller Directed by Matt Reeves
With Andy Serkis reprising his role as Caesar, “War for the Planet of the Apes” is a humane western wrapped around a prison movie, as primates battle for primacy.
By A. O. SCOTT
NYT Critic’s Pick
Director Matt Reeves
Stars Andy Serkis, Woody Harrelson, Steve Zahn, Karin Konoval, Amiah Miller
Rating PG-13
Running Time 2h 20m
Genres Action, Adventure, Drama, Sci-Fi, Thriller

-- Of Possible Interest --

Birthright: A War Story
The documentary argues that not just pregnancy-related treatment, but also all manner of health care for women, is under constant attack.
By HELEN T. VERONGOS
Director Civia Tamarkin
Running Time 1h 45m
Genre Documentary


I Am the Blues


Daniel Cross’s film spends time with Delta bluesmen, many in their 80s, still living and playing in the small towns of Louisiana and Mississippi.
By DANIEL M. GOLD
Director Daniel Cross
Running Time 1h 46m
Genres Documentary, History, Music
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A Baker’s Crusade: Rescuing the Famed French Boulangerie
By STEPHANIE STROM
As France’s bread falters in sales and quality, Pascal Rigo has returned home from a corporate career in America to start a chain of small bakeries.

How to Throw a Relaxed Parisian Dinner Party
By SARA LIEBERMAN
The Beirut-born designer Rabih Kayrouz cooks Lebanese food, serves it under candlelight — and always leaves time for dancing.

Vatican Refuses to Go Gluten Free at Communion
By SEWELL CHAN
Breads made with rice, potato, tapioca or other flours in place of wheat aren’t allowed for communion, Vatican says.

Animal Welfare Groups Have a New Tool: Virtual Reality
By STEPHANIE STROM
Two organizations have just released videos showing mistreatment in the meat industry, and others plan to join in.


How to Feed Your Summer Crowd Without Going Crazy
By JENNIFER STEINHAUER
This season can be the worst, with kids home from school and friends dropping in. But here are methods for dealing with the madness.
Recipe: Slow-Cooker Butter Chicken

CITY KITCHEN


The Best Thing You’re Not Grilling
By DAVID TANIS
While everyone loves crisp, deep-fried calamari, it is worth discovering other ways to cook squid. It is marvelous grilled, and as part of a spicy, verdant salad.
Recipe: Spicy Grilled Squid and Green Bean Salad

What to Cook Right Now
By SAM SIFTON
Pull out your slow cooker and try a new recipe for butter chicken, or go easy on yourself with perfect instant ramen or pan-roasted fish.

New Spice Company Sells Seasonings From the Source
By FLORENCE FABRICANT
Burlap & Barrel buys its uncommon spices, including wild kombu powder and sweet elephant ginger, from small farms all over the world.

EAT


The Hard-Earned Richness of Wild-Caught Salmon
By SAM SIFTON
Recipe: Pan-Roasted Salmon With Jalapeño

A Spirit With an Identity Complex


By FLORENCE FABRICANT
Strict definitions may remove the One and Only Buckwheat from the whiskey column, but it still sips like one.

THE POUR
Aligoté, Burgundy’s Other White Grape, Makes Its Case
By ERIC ASIMOV
In the hands of producers who cherish its heritage, the often despised aligoté grape expresses the region’s terroir in wonderful wines full of character.

THE POUR
20 Wines Under $20: The Savory Side of Rosé
By ERIC ASIMOV
The best rosés hide among the annual deluge of fashionable summer wines. Seek them out and find a delicious reward.
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Ming Yue Ji Shi You



Ann Hui’s deftly directed film depicts an underground leader’s rise during the Japanese occupation in World War II, and the sacrifices asked of her.
By ANDY WEBSTER
NYT Critic’s Pick
Director Ann Hui
Writer Jiping He
Stars Wallace Huo, Tony Ka Fai Leung, Eddie Peng, Deannie Yip, Xun Zhou
Running Time 2h 10m
Genres Drama, War

A Ghost Story



Casey Affleck and Rooney Mara play a young couple, one of whom is dead, in David Lowery’s haunting new film.
By A. O. SCOTT
NYT Critic’s Pick
Director David Lowery.
Stars Casey Affleck, Rooney Mara, McColm Cephas Jr., Kenneisha Thompson, Grover Coulson
Rating R
Running Time 1h 32m
Genres Drama, Fantasy, Romance
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Is Alcohol Good for You? An Industry-Backed Study Seeks Answers
By RONI CARYN RABIN

Chef Sean Brock Puts Down the Bourbon and Begins a New Quest



By KIM SEVERSON

Oreo Finds a Sweet Spot Between Novelty and Nostalgia. But How Does It Taste?
By TEJAL RAO

The Joy of Reading About Cooking
Critic’s Take
By TEJAL RAO

Eggplant Favorites, Rooted in Sicily


Pasta alla Norma is a humble dish, yet justly famous. Fried eggplant cubes are tossed with a simple tomato sauce, pasta and ricotta salata.

City Kitchen
By DAVID TANIS
Recipes: Classic Pasta alla Norma | Eggplant Caponata | Baked Eggplant With Ricotta, Mozzarella and Anchovy


Use Berries in Abundance


Pistachio and raspberry tart.

By YOTAM OTTOLENGHI
Recipes: Blueberry, Almond and Lemon Cake | Pistachio and Raspberry Tart

Don’t Think, Just Drink
Wine School
By ERIC ASIMOV

Red, Wet and Bitter … but Not Campari or Aperolhttps://www.nytimes.com/2017/06/30/dining/aperitivo-drinks-bitter-liqueurs.html?ref=dining


An assortment of aperitivos, from left, Cinque and Rabarbaro by Don Ciccio & Figli, Peychaud’s Aperitivo by Sazerac, Galliano L’Aperitivo by Galliano, Bruto Americano of St. George Spirits and Luna Amara by Don Ciccio & Figli.

By ROBERT SIMONSON

Rosé Makes a Peachy Base for Summer Cocktails


Three rosé cocktails, from left: City of Rosés, Rosé Royale and Sagaponack

By FLORENCE FABRICANT
Recipes: City of Rosés | Sagaponack Sangria | Rosé Royale
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StormKing Barbecue

If'n you Google Texas BBQ near me, StormKing Barbecue displays first in the list. It opened a bit ago just west of Eat Street on 26th Street. It's attached to the Black Sheep Coal Fired Pizza (same owner, obviously), which is on Eat Street at the corner of Nicollet and 26th Street. I tried Black Sheep Pizza once quite some time ago at their ultra trendy North Loop location where I decided that unless I was completely done up in Steam Punk costuming, I probably didn't need more Black Sheep Coal Fired Pizza. Anyway, I wanted to try the BBQ, not that I'm a great fan, but that I wanted to try the BBQ because it's close, and I read an article talking about how the owner was a Texas BBQ nut. Of course, I always think about it at lunch, but it ain't open until four o'clock in the goddamned afternoon. I like a late lunch as much as the next person, but four o'clock in the goddamned afternoon is just too goddamned late for lunch and too goddamned early for dinner.

Anyway, yesterday after an emergency cedar board run to a local big box store for my elaborate and expensive attempt to feed squirrels, I thought to myself, that Texas BBQ joint near me is open and I'm hungry. So off I went. Unlike when I usually drive past dithering about stopping, I found parking too. They have signs that look like they're written on butcher paper (or probably signs written on butcher paper, I was too busy reading to check) and I got the three-meat sample for $25, which was complicated when I got up to the counter which was entirely operated by cute youngins, two of which would be required to equal or exceed half my age, when I found out that they were out of (for an indeterminate amount of time) three types of meat, oh, and the beef ribs are sold separately, not in the three-meat deal, which left exactly two meats available. The guy at the counter said he had more coming if i wanted to wait. Well, how long I asked? I'll check he said, and off he went to check. When he returned it was with chicken. So, I ordered fat brisket (lean is also available), chicken (front or back quarter), and pulled-pork. He weighed everything out, and placed the meats in separate food boxes and the whole nest of boxes went in a white paper bag. You get one side with the three-meat deal, so I ordered potato salad.

Let me first say that I loves me some potato salad that's got enough flavor to kinda sorta hide the bland taste of taters. Now let me tell you, that ain't the kind of potato salad StormKing Barbecue sells. Their potato salad is the kind of potato salad that has thinly sliced red radishes in it because they're afraid to put onion in it(despite the fact that they throw raw onion, pickles and jalapeños on the brisket). Their potato salad is the bland yellow that comes from mixing the barest hint of mild mustard into something trying to pretend it was once distantly related to mayonnaise. Then there's the big chunks of potatoes, not huge, but big enough that you know it's potato, cooked enough so most people are not going to faint because they're eating a potato with texture. With a hot dressing or a spicy one, big chunks of taters are just fine because your mouth needs a break, but with a bland, bland, bland dressing your mouth ain't never gonna need a break unless you're sucking down the jalapeños they put in with the brisket.

Of the meats they have:

Sausage
Pulled Pork
Beef Ribs (sold only by the piece)
Spare Ribs
Brisket
Chicken

I could only get the (fat or lean) brisket, (white or dark meat) chicken, and pulled pork on account of because I wasn't willing to wait for the sausage and spare ribs to finish cooking.

The pulled pork was pulled pork. Good, but I can't see a whole line of people rushing to get it. I like a little citrus and some more spice in mine.

The chicken was dry rubbed with a salt mixture. The dark meat was just fine.

The (fat) brisket had a wonderful smoke flavor to it, deliciously tender, definitely the star of my three meats.

You also get a small, pale, white bun (or several if you want -- at least they asked me how many I wanted) for some unknown purpose. They do look as if they'd seen better days. I got one BBQ sauce to go, but it was just a traditional sweet American sauce with not much to recommend it other than the sweet taste. They do have more sauces in the restaurant area. It's a tip free restaurant, and the staff seems to be trying to be awfully polite. The brisket is right nice. The pulled pork and chicken are just fine. I didn't try the sausage, beef ribs, or spare ribs, but for ghod's sake, don't get the potato salad.
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Mali Blues


This documentary takes up where the fictional ‘Timbuktu’ left off, focusing on the urgency of four major Malian musicians.
By GLENN KENNY
NYT Critic’s Pick
Director Lutz Gregor
Stars Fatoumata Diawara, Ahmed Ag Kaedi, Bassékou Kouyaté, Master Soumy
Running Time 1h 30m
Genres Documentary, Music

Okja


Bong Joon-ho’s latest film on Netflix is a high-speed satire with a conscience and a heart. And Tilda Swinton in braces.
By A. O. SCOTT
NYT Critic’s Pick
Director Joon-ho Bong
Writer Jon Ronson
Stars Tilda Swinton, Paul Dano, Seo-Hyun Ahn, Jake Gyllenhaal, Sheena Kamal
Running Time 1h 58m
Genres Action, Adventure, Drama, Sci-Fi

Baby Driver


Burning rubber and hot licks help propel this action movie about a getaway driver named Baby, played by Ansel Elgort. Edgar Wright directed.
By MANOHLA DARGIS
NYT Critic’s Pick
FIND TICKETS
Director Edgar Wright
Stars Ansel Elgort, Jon Bernthal, Jon Hamm, Eiza González, Micah Howard
Rating R
Running Time 1h 53m
Genres Action, Crime, Music, Thriller

-- Of possible interest --

Review: Spider-Man (Again) and All That Sticky Kid Stuff
SPIDER-MAN: HOMECOMING


By MANOHLA DARGIS
Director Jon Watts
Stars Tom Holland, Michael Keaton, Robert Downey Jr., Marisa Tomei, Jon Favreau
Rating PG-13
Running Time 2h 13m
Genres Action, Adventure, Sci-Fi

Review: In ‘Reset,’ a Mother Enters a Wormhole to Save Her Son


RESET
By HELEN T. VERONGOS
Directors Chang, Hong Seung Yoon
Stars Mi Yang, Wallace Huo, Shih-Chieh Chin, Chang Liu, Yihan Zhang
Running Time 1h 45m
Genres Action, Sci-Fi
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A Letter From the Editor
By SAM SIFTON
This is an important day in the history of NYT Cooking.

SOCIAL STUDIES
The newly diverse crowd at the Abbey, a popular gay bar in West Hollywood, Calif., has drawn complaints from some of the regulars.
How ‘Gay’ Should a Gay Bar Be?
By JIM FARBER
What does the label even mean in a time of sexual fluidity? And what about the ‘bachelorette party’ problem?

ABC Settles with Meat Producer in ‘Pink Slime’ Defamation Case
By DANIEL VICTOR
The network did not apologize or retract its reports, which questioned the safety of a common meat product.

Susan Ungaro will step down as president of the James Beard Foundation, effective Dec. 31, after 11 years at its helm.
James Beard Foundation President Will Step Down
By FLORENCE FABRICANT 1:03 PM ET
Susan Ungaro, who helped lead the culinary organization back from a financial scandal, plans to retire at the end of the year.

Food & Wine Magazine Will Leave New York for Alabama
By STEPHANIE STROM
The move reflects a changing business in which traditional food magazines, and a Manhattan address, are less important.

U.S. Suspends Beef Imports From Brazil
By DOM PHILLIPS
The decision by the Department of Agriculture, citing safety concerns, is a blow to Brazil’s meat industry, which is reeling from bribery accusations.

Take Feta. Add Frites. Stir in European Food Rules. Fight.
By JAMES KANTER
European Union regulations protecting consumers and preserving culinary cultures often create tension, sometimes even with the United States.

PROTOTYPE
Karina Garcia, 23, at her home in Riverside, Calif. Ms. Garcia is a YouTube celebrity famous for her slime videos.
Feel the Noise: Homemade Slime Becomes Big Business
By CLAIRE MARTIN
The market for slime — a sticky substance in a multitude of colors — is thriving in a cottage industry run by fourth-graders, teenagers and young adults.

A 20-Pound Lobster Impresses Airport Security, but It’s No Record Breaker
By MATTHEW HAAG
A passenger took the colossal crustacean through Boston Logan International Airport, but it was no match for Big Jake.

The Most Delicious Summer on Record
By THE NEW YORK TIMES
Advice for camp cooking, picnics and potlucks, along with recipes, cocktails, frozen desserts and a taste-test of the best supermarket hot dogs.
Jason Fujikuni

Grab Your Picnic Baskets: The Party’s Moving Outside
By TEJAL RAO
Experienced outdoor diners say planning is crucial: scouting a spot, bringing the right extras and finding a spot on the menu for fried chicken.

Picnic Ideas From the Fortnum & Mason Cookbook
By FLORENCE FABRICANT
Written by the British food critic Tom Parker Bowles, this cookbook includes English recipes for a plethora of stately occasions.

The 10 hot dogs that were part of the taste test, clockwise from top left: Applegate, Nathan’s, Oscar Mayer, Wellshire Farms, Boar’s Head, Trader Joe’s, Niman Ranch, Ball Park, Brooklyn Hot Dog Company and Hebrew National.



We Taste-Tested 10 Hot Dogs. Here Are the Best.
By JULIA MOSKIN
Sam Sifton, Melissa Clark and Julia Moskin tried 10 hot dogs for cookout season.
Want to Choose the Best Hot Dogs? Learn What the Labels Mean

Upscale Food and Gear Bring Campsite Cooking Out of the Wild
By KIM SEVERSON
A new generation of campers is making Instagram-ready meals, aided by lighter equipment and new options for fresh food and coffee.

The Secret to a Great Potluck? It’s Not the Food
By MELISSA CLARK
Everyone wins when a group meal is carefully planned.
Recipes: Pickled Deviled Eggs | Tomato and Zucchini Casserole With Crisp Cheddar Topping

EAT
Kubaneh (Yemeni pull-apart rolls).
Before Croissants, There Was Kubaneh, a Jewish Yemeni Delight
By TEJAL RAO
Sweet and supple, this bread is shot through with fat to create a melting, airy bread.
Recipe: Kubaneh (Yemeni Pull-Apart Rolls)
EAT
A Gazpacho Recipe to Follow — Then Discard
By SAMIN NOSRAT
Gazpacho.
Gentl and Hyers for The New York Times
Sometimes creating the best version of a classic dish requires you to taste your way to perfection.
Recipe: Gazpacho

COOKING
How to Make Ice Cream
By MELISSA CLARK
In this guide, you will learn how to make four essential ice cream base recipes — custard, Philadelphia-style, nondairy and no-churn — and look at flavorings, mix-ins and toppings.


The Joys of a Classic Ice Cream Sandwich
By SAMANTHA SENEVIRATNE
The hand-held combination of a chocolate base and vanilla ice cream is sure to please everyone.
Recipes: Ice Cream Sandwiches


George Clooney’s Tequila Company Sold for Up to $1 Billion
By MICHAEL J. de la MERCED
Casamigos, which the actor founded with the entertainment impresario Rande Gerber, drew the attention of the spirits giant Diageo.

These Drinks Have a Secret
By ALISON ROMAN
For those who yearn for the crisp, complex notes of wine or a cocktail but don’t necessarily want the alcohol content, there’s the mocktail.

Three rosé cocktails, from left: City of Rosés, Rosé Royale and Sagaponack sangria.
Rosé Makes a Peachy Base for Summer Cocktails
By FLORENCE FABRICANT
The wine adds freshness, flavor and color to several popular new drinks.

20 Wines Under $20: The Savory Side of Rosé
By ERIC ASIMOV
The best rosés hide among the annual deluge of fashionable summer wines. Seek them out and find a delicious reward.


Alain Senderens, a Chef Who Modernized French Food, Dies at 77
By WILLIAM GRIMES
Mr. Senderens, one of the most adventurous of the founding fathers of nouvelle cuisine, produced dishes that could entice and, on occasion, shock.
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June 22, 2017
In Transit NYT Critic’s Pick Documentary, News Directed by Albert Maysles, Lynn True, David Usui, Nelson Walker III, Benjamin Wu


Albert Maysles’s last documentary observes passengers traveling Amtrak’s route between Chicago and the Pacific Northwest.
By BEN KENIGSBERG
NYT Critic’s Pick
Directors Albert Maysles, Lynn True, David Usui, Nelson Walker III, Benjamin Wu
Running Time 1h 16m
Genres Documentary, News

June 22, 2017
My Journey Through French Cinema
NYT Critic’s Pick Documentary Directed by Bertrand Tavernier
In “My Journey Through French Cinema,” Mr. Tavernier’s documentary about movies doubles as an autobiography.
By MANOHLA DARGIS
NYT Critic’s Pick
Director Bertrand Tavernier
Stars Bertrand Tavernier, Thierry Frémaux, Jacques Becker, Jean-Paul Belmondo, Marcel Carné
Running Time 3h 10m
Genre Documentary

June 22, 2017
Nowhere to Hide
A documentary observes the rising tide of danger and displacement for families living in central Iraq amid the arrival of the Islamic State.
By JEANNETTE CATSOULIS
NYT Critic’s Pick
Director Zaradasht Ahmed
Stars Abu Fallah, Hans Husum, Mudhafar, Nori Sharif
Running Time 1h 26m
Genre Documentary

June 22, 2017
The Big Sick


Kumail Nanjiani stars opposite Zoe Kazan in this very funny, moving true story about how he found and almost lost love. Holly Hunter and Ray Romano also star.
By MANOHLA DARGIS
NYT Critic’s Pick
Director Michael Showalter
Writers Emily V. Gordon, Kumail Nanjiani
Stars Kumail Nanjiani, Zoe Kazan, Holly Hunter, Ray Romano, Anupam Kher
Rating R
Running Time 1h 59m
Genres Comedy, Romance

-- Of Possible LGBT Interest --

Review: ‘The Ornithologist,’ Cast Adrift on a Surreal Journey


THE ORNITHOLOGIST
By GLENN KENNY
Director João Pedro Rodrigues
Writer João Pedro Rodrigues
Stars Paul Hamy, Xelo Cagiao, João Pedro Rodrigues, Han Wen, Chan Suan
Rating Not Rated
Running Time 1h 57m
Genres Adventure, Drama, Mystery
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Eater Hires a San Francisco Restaurant Critic
By FLORENCE FABRICANT
Rachel Levin is likely to concentrate on midrange and affordable restaurants in a city awash in money from the technology industry.

Amazon to Buy Whole Foods for $13.4 Billion
By NICK WINGFIELD and MICHAEL J. de la MERCED
The deal for a physical grocery retailer reflects Amazon’s ambition to become an even more frequent shopping habit to customers.

ASK THE WIRECUTTER
Instant Pot, the Latest Prized Kitchen Gadget, Has Staying Power


The Instant Pot is incredibly convenient and practically foolproof, but its housing makes it bulky.
By DAMON DARLIN
The practically foolproof Instant Pot lets you throw a bunch of stuff in it and have dinner in 30-ish minutes. But it might bump your slow cooker off your countertop.

Food

EAT
The Pleasure of a Chilled Soup on a Sweltering Day


Ice-cold schav.
By GABRIELLE HAMILTON
Ice-cold schav — salty, tart made from sorrel — offers heat-wave relief.
Recipe: Ice-Cold Schav

A Kenyan Pursuit: Perfecting the Chicken Dish Kuku Paka


The Kenyan dish kuku paka seems simple enough: chicken on the bone, in a sauce of spiced coconut milk. But you’ll find it cooked a number of ways across the country, and beyond.
By TEJAL RAO
This product of a rich immigration past thrives today as cooks across the country, and far beyond, continue tinkering with the recipe.
Recipe: Kuku Paka (Chicken With Coconut)


A GOOD APPETITE
Fattier Pork Is Better Pork


A brief stint of high-heat searing followed by a jaunt to the oven allows the edges of the pork chops to caramelize and the center to cook a little more slowly.
By MELISSA CLARK
Bone-in chops are easier to cook when they are marbled with fat — and they taste better too.
Recipe: Pork Chops With Tamarind and Ginger

CITY KITCHEN
The Savory Side of Carrot Cake


This savory carrot cake is garnished with cilantro, scallions, black sesame seeds and crushed red pepper.
By DAVID TANIS
At first glance, this well-spiced cake looks like dessert, but don’t be fooled: It’s iced with crème fraîche and hasn’t a speck of sugar.
Recipe: Savory Spiced Carrot Cake

THE CHEF
A Blackberry Farm Chef Goes for a Broader Audience


Joseph Lenn, at J.C. Holdway in his hometown, Knoxville, Tenn., says his menu embraces international flavors, which were implicitly forbidden at Blackberry Farm.
By JANE BLACK
Joseph Lenn left the celebrated — and pricey — restaurant and resort to open J.C. Holdway in Knoxville, Tenn.
Recipe: Gochujang Barbecue Ribs With Peanuts and Scallions

Stackable Mixing Bowls for the Millennial Set


$70 at store.moma.org
By FLORENCE FABRICANT
These lightweight bowls are made from bamboo and come in a subdued palette of colors.

Sweets

Graphic: A Brief History of the Tartufo
By TONY WOLF
A short visual history of this Italian frozen treat dipped in chocolate.

The Ideal Lemon Bar: A Fierce Filling and a Strong Supporting Crust


Quite possibly the only lemon dessert recipe you need, this bar has a crunchy, buttery crust and soft, creamy filling.
By JULIA MOSKIN
Recipe: Best Lemon Bars

Booze

A Rosé That Defies the Season
By FLORENCE FABRICANT
The first pink wine from Grgich Hills in Napa Valley would work well for a summer picnic or an autumn feast.


THE POUR
Bordeaux Estate Makes Fine Wines Naturally


Horses plowing the Château le Puy vineyard. The chateau uses horses on about a third of its vines to maintain the soil’s lightness.
By ERIC ASIMOV
Château le Puy follows its own muse, making wines that epitomize the French ideal of digestibilité.
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Maudie
NYT Critic’s Pick PG-13 Biography, Drama, Romance Directed by Aisling Walsh
Sally Hawkins and Ethan Hawke open up two closed people, unleashing torrents of feeling, in this film inspired by the life of a self-taught artist.
By MANOHLA DARGIS

The Boom
NYT Critic’s Pick Comedy Directed by Vittorio De Sica
“Il Boom,” starring Alberto Sordi as a building contractor with a lavish lifestyle, is a 1963 comedy that is only now getting an American release.
By GLENN KENNY

Score: A Film Music Documentary
NYT Critic’s Pick Documentary, Music Directed by Matt Schrader
The likes of Max Steiner, Ennio Morricone and Bernard Herrmann are hailed in Matt Schrader’s film, as well as John Williams, Hans Zimmer and others.
By ANDY WEBSTER

Harmonium
NYT Critic’s Pick Not Rated Drama Directed by Kôji Fukada
A mysterious man becomes a disruptive presence for a married couple and their daughter in Koji Fukada’s well-acted family drama.
By JEANNETTE CATSOULIS

Cars 3
NYT Critic’s Pick G Animation, Adventure, Comedy, Family, Sport Directed by Brian Fee
Lightning is back and feeling a bit old in this latest breezy feature in the Pixar franchise. It offers life lessons that will resonate with adults as well as with children.
By GLENN KENNY

Moka
NYT Critic’s Pick Drama Directed by Frédéric Mermoud
Frédéric Mermoud’s slow-burn revenge thriller and character drama is a first-rate showcase for the actresses Emmanuelle Devos and Nathalie Baye.
By GLENN KENNY

Megan Leavey
NYT Critic’s Pick PG-13 Biography, Drama, War Directed by Gabriela Cowperthwaite
Based on a true story, this film, starring Kate Mara, is both harrowing and heartstring-tugging.
By NEIL GENZLINGER

The Hero
NYT Critic’s Pick R Comedy, Drama Directed by Brett Haley
Brett Haley’s low-key feature, about an older actor seeking redemption after being reduced to a cliché, belongs to its star, Sam Elliott.
By JEANNETTE CATSOULIS

Dawson City: Frozen Time
NYT Critic’s Pick Documentary Directed by Bill Morrison
A lot of future moguls got their start in one remote Yukon town. And an amazing amount of film history was left behind.
By GLENN KENNY

It Comes at Night
NYT Critic’s Pick R Horror, Mystery Directed by Trey Edward Shults
“It Comes at Night,” the sophomore feature of Trey Edward Shults, is as spookily self-assured and ambitious as “Krisha.”
By A. O. SCOTT

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