Jun. 21st, 2017

lsanderson: (Default)
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.

Profile

lsanderson: (Default)
lsanderson

September 2017

S M T W T F S
      12
345 67 89
101112 1314 1516
171819 20 21 2223
24252627282930

Most Popular Tags

Page Summary

Style Credit

Expand Cut Tags

No cut tags
Page generated Sep. 24th, 2017 10:51 pm
Powered by Dreamwidth Studios