Feb. 8th, 2017

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News

Small Cheese Makers Invest in a Stinky Science

By LARISSA ZIMBEROFF

Animal Rights Group Says Video Shows Abuse of Sheep
By STEPHANIE STROM

Bacon Shortage? Calm Down. It’s Fake News.
By JOE COSCARELLI

Delivering Lunch in Mumbai, Across Generations

Vocations
By PERRY GARFINKEL

A Waking Giant or a Monster? Developers Eye Once-Sleepy Napa
Square Feet
By KATHY CHIN LEONG

Main

Instant Pot Tips From Readers


A Savory, Tender Gnocchi Poised for Success

City Kitchen
By DAVID TANIS
Recipe: Ricotta Gnocchi With Parsley Pesto

A History of Pho With Recipes

Front Burner
By FLORENCE FABRICANT

Binding the Nation in Its Love of Meatloaf
By KIM SEVERSON
Recipe: Meatloaf With Moroccan Spices

How to Cook for a Dinner Party Without Ignoring Your Guests

Hey, Mr. Food Editor
By SAM SIFTON

Sweets

Yotam Ottolenghi!
What to Cook
By SAM SIFTON

Yotam Ottolenghi: Eat Your Sugar

By YOTAM OTTOLENGHI
Admitting to a sweet tooth these days seems rather illicit, what with sugar cast in the role of Public Enemy No. 1. But here is my confession: I rarely go a day without a slice or bite or square of something sweet. If it’s not cake, then it’ll be a cookie, a slice of tart topped with fruit or a slab of dark chocolate, a little pop of joy to accompany a short black coffee or a tall cup of green tea.

But it’s not the sugar I’m addicted to. Rather, it’s the comfort, surprise and delight that dessert, or any food, can bring, that ideal match of the right dish and the right moment. The reason a colorful, vertiginously tall and booze-filled trifle brings so much joy at the end of a party is not because of the sugar in the list of ingredients. It’s because nothing says “sharing” and “celebration” and “ta-da!” quite like it.

And so I introduce my new column for The New York Times, which will appear occasionally and is to be filled with all things baked and sweet.

Recipes: Pastry Nests With Poached Pears and Feta and Saffron Cream | Pomegranate and Rose Granita

A Cupcake Confident in Its Own Skin

A Good Appetite
By MELISSA CLARK
Recipe: Mini Almond Cakes With Chocolate or Cherry

Booze

If You Liked Our Gin, Try Our Tonic
By ROBERT SIMONSON

Everything You Ever Wanted to Know About Manufacturing Wine
Read more... )
Eric Asimov
THE POUR
?Jesus units?

A Whiskey to Hog All for Yourself

Front Burner
By FLORENCE FABRICANT
Only $299.99!

Obits

Lorenzo Servitje, a Founder of the World’s Biggest Bakery, Dies at 98

By SAM ROBERTS

Frank Pellegrino Sr., 72, Is Dead; Proudly Rebuffed Would-Be Diners at Rao’s

By SAM ROBERTS

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