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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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A ‘Fauxdega’ Where the Real Bodegas Have Been Priced Out


The British artist Lucy Sparrow in her “8 ’Till Late” installation, a mock convenience store.
By BLAKE GOPNIK
In a meatpacking district installation, the artist Lucy Sparrow has installed shelves of Doritos, Wonder Bread and candy, all made of colored felt.

TREBBIO JOURNAL
Persuading Italians to Hold the Prosciutto and Pass the Pastrami


Gianluca Tonelli in his pastrami truck at a street food fair in Campi Bisenzio, a suburb of Florence.
By JASON HOROWITZ
Gianluca Tonelli’s life changed 20 years ago when he visited Katz’s Delicatessen in New York City. Now he is on a quest to share the delights of pastrami in Tuscany.

The Jamaican Beef Patty Extends Its Reach

Jamaican beef patties are a popular item at Lucia Beer Garden & Grill in Lawrence, Kan.
By ROCHELLE OLIVER
For many, the island snack is a taste of home. For others, it’s a new favorite.

Australia

CRITIC'S NOTEBOOK
Sydney’s New Guard: Five Restaurants Leading the Way
Slide Show
By PETE WELLS
This Australian city’s dining scene, already steeped in Asian cuisines, is suddenly showing a more global reach.

Bunya-Bunya? Plum Pine? A Melbourne Chef’s Rich Vocabulary
By SAM SIFTON
Ben Shewry, of the acclaimed Australian restaurant Attica, cooks in a culinary language that embraces the rare and the everyday, the new and the old.

Melbourne Haggles Over the Future of Its Most Popular Market


The publicly owned 17-acre Queen Victoria is one of the largest markets in the world, and it sits at the edge of the Central Business District in Melbourne, Australia.
By BESHA RODELL
The Australian city’s plan to modernize the Queen Victoria Market has drawn fire from residents who fear the loss of its antique charm.

Australia Makes Riesling Its Own
By ERIC ASIMOV
What makes a grape that flourishes in wine regions around the globe distinctive in this part of the world?

Food

Hot Links and Red Drinks: The Rich Food Tradition of Juneteenth


Red is a symbol of perseverance, making this strawberry slab pie ideal for a Juneteenth gathering.
By NICOLE TAYLOR
The holiday, which celebrates the abolition of slavery in the United States, is an occasion to gather and eat.
Recipe: Strawberry Slab Pie

CITY KITCHEN
A Juicy Tenderloin, a Pesto Swirl


Cook the roast over hot coals or, on a rainy day, use a stovetop grill and then finish it in the oven.
By DAVID TANIS
For many, a summer gathering means meat on the grill. Here’s an elegant way to do it.
Recipe: Beef Tenderloin Stuffed With Herb Pesto

A GOOD APPETITE
The Simplest Shortbread You Can Bake
By MELISSA CLARK
Homemade shortbread is a cinch to master and makes a wonderful counterpart to soft summer fruit.
Recipe: Shortbread, 10 Ways
Not to quibble, but I like to add a small amount of rice flour and a pinch of baking powder...

EAT
How Did I Not Know About Pork Gyros?


Pork gyro.
By SAM SIFTON
Discovering a classic, and common, Greek favorite in an unexpected place.
Recipe: Pork Gyros

What to Cook Tonight
Pork gyro.
By SAM SIFTON
Pork gyros seem like a project — but they’re not. Cheat a little, and get them on the table soon.

Summer Cocktail Fun in a Pineapple Shaker


A shaker for festive occasions.
By FLORENCE FABRICANT
A symbol of hospitality has been repurposed as a gleaming vessel for summer drinks.

SUMMER READING
Lemon White Pizza, Smothered Pork Chops, Pea Guacamole: 10 Takes on What to Cook This Summer
By JENNY ROSENSTRACH
The best of this spring’s cookbooks remind us of the meaning and value of home-cooked meals.
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Blue Apron filed documents on Thursday to take its meal-kit business public. The company began allowing home cooks to avoid the grocery store in 2012.
Blue Apron, a Meal Delivery Service, Files for Public Offering
By MICHAEL J. de la MERCED
Sales are growing quickly for the popular meal delivery service, but losses are also mounting. The company is moving to go public while markets are near record highs.

How Cold Brew Changed the Coffee Business
By OLIVER STRAND
The iced coffee drink has lifted the industry, creating enormous summertime demand for coffee and a whole new audience.
Recipe: Cold Brew Coffee, Pro Style

A Chef’s Quest in India: Win Respect for Its Cooking


The cookbook author and restaurateur Asha Gomez returns to her homeland, cameras in tow, hoping to elevate an oft-neglected cuisine.
Slide Show

By KIM SEVERSON
Recipe: Kerala Roadside Chicken


A Chef’s Quest in India: Win Respect for Its Cooking
By KIM SEVERSON

An Ingredient He Can’t Do Without


Sesame, Date and Banana Cake makes use of tahini in both the cake proper and the icing.

By YOTAM OTTOLENGHI
Tahini, a staple in Yotam Ottolenghi’s kitchen, deserves more attention.
Recipes: Sesame, Date and Banana Cake | Oat and Tahini Cookies

Season the chicken the day before and let it rest overnight so the skin can dry out and then crisp up even more in the oven.
A GOOD APPETITE
A Chicken-Roasting Method All Good Cooks Know



By MELISSA CLARK
If you haven’t tried spatchcocking, which gives you a crisp bird with juicy meat in less than an hour, then it’s time to pick up the shears.
Recipe: Spice-Rubbed Spatchcocked Chicken

The Makings of a Delicious Eton Mess


A strawberry, rhubarb and meringue Eton Mess.
By DAVID TANIS
It’s not pretty, but this take on Eton Mess puts rhubarb and strawberries to good use.
Recipe: Meringue Mess With Rhubarb and Strawberries


The Chef George Mendes Offers His Egg Tarts to Go


Portuguese egg custard tarts sold to go from Lupulo.
By FLORENCE FABRICANT
Pasteis de nata, flaky custard tarts, travel well in geometric boxes from the Portuguese restaurant Lupulo.

WINE SCHOOL
Thrilling and Joyless? The Polarity of Sweet Riesling
By ERIC ASIMOV
German spätleses can walk a knife’s edge, and in this delicate tension lies their beauty. But not everybody sees it that way.

An Amaro From Galliano Makes Its American Debut


Galliano L’Aperitivo, a new amaro.
By FLORENCE FABRICANT
Galliano L’Aperitivo is a ruby-red bittersweet amaro that would work well in a Negroni.

In 1953, Professor Kummerow, at the time a professor of food technology at the University of Illinois, Urbana-Champaign, set up his lab in the animal sciences building on campus.
Fred A. Kummerow, an Early Opponent of Trans Fats, Dies at 102
By KATIE HAFNER
Artificial trans fats were ruled unsafe by the Food and Drug Administration partly in response to a lawsuit that Professor Kummerow filed against the agency.
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Radio Dreams



A fictional San Francisco radio station provides a place for immigrants adrift to bond in the ether.
By GLENN KENNY
NYT Critic’s Pick
Director Babak Jalali
Writers Aida Ahadiany, Babak Jalali
Stars Lars Ulrich, Boshra Dastournezhad, Kyle Kernan, Larry Laverty, Mohsen Namjoo
Running Time 1h 33m
Genre Comedy


Wonder Woman



The movie, directed by Patty Jenkins and starring Gal Gadot, shakes off branding imperatives with touches of screwball comedy and romantic adventure.
By A. O. SCOTT
NYT Critic’s Pick
Director Patty Jenkins
Stars Gal Gadot, Chris Pine, Robin Wright, Lucy Davis, Connie Nielsen
Rating PG-13
Running Time 2h 21m
Genres Action, Adventure, Fantasy, Sci-Fi

-- Of Possible Interest --

Review: High School Is Still Terrible for a ‘Handsome Devil’
HANDSOME DEVIL



Directed by John Butler Drama 1h 35m
By MONICA CASTILLO
Director John Butler
Writer John Butler
Stars Fionn O'Shea, Nicholas Galitzine, Andrew Scott, Moe Dunford, Michael McElhatton
Running Time 1h 35m
Genre Drama
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The South Faces a Summer With Fewer Peaches
By KIM SEVERSON
A double punch of unseasonably warm winter weather and an ill-timed freeze has devastated crops in Georgia and South Carolina.

Packaging Food With Food to Reduce Waste
By STEPHANIE STROM
A lining made of milk, syrup shipped in mushrooms, and other innovations are in the works.

Your Coffee Is From Where? California?
By STEPHANIE STROM
Farmers in Southern California are nurturing coffee bushes in what may be the first serious effort to commercialize beans from the contiguous United States.

Recipes for Break-Fast



By SAM SIFTON 11:10 AM ET
Join us in the delight of cooking for others, whether or not you’re celebrating Ramadan.

During Ramadan, Home Cooks Shine
By TEJAL RAO
Amanda Saab bakes her grandmother’s syrup-soaked cake in preparation for Ramadan at her home in Huron Charter Township, Mich.
Recipes: Namoura (Syrup-Soaked Semolina Cake) | Watermelon Chaat

Amanda Saab bakes her grandmother’s syrup-soaked cake in preparation for Ramadan at her home in Huron Charter Township, Mich.
A month of fasting is punctuated with daily gatherings of family and friends, laden with nourishing food.

A GOOD APPETITE
A Cheesy, Oniony Gratin That Brings a Family Together
By MELISSA CLARK
A few members of the allium family — spring onion, leek and green garlic — benefit from a bread crumb and Parmesan topping.
Recipe: Leek and Spring Onion Gratin

CITY KITCHEN
A flounder fillet with herb blossom butter.
Edible Blossoms to Brighten Your Plate



By DAVID TANIS
Snip off the flowering tops of herbs to make a colorful compound butter for fish, chicken, vegetables or toast.
Recipe: Flounder With Herb Blossom Butter

EAT
A Taste of Home in One Pot



By TEJAL RAO
Gonzalo Guzmán’s pork-braised butter beans with eggs.
The beans and pork of northern Mexico, by way of San Francisco.
Recipe: Gonzalo Guzmán’s Pork-Braised Butter Beans With Eggs

CITY KITCHEN
Beloved Burrata Finds a Springtime Match



By DAVID TANIS
This fresh cheese needs no adornment, just good bread, or perhaps a drizzle of olive oil and few arugula leaves, but a seasonal vegetable topping makes it more festive.
Recipe: Burrata With Fava Beans, Fennel and Celery

ON DESSERT
A More Perfect Cream Puff



By DORIE GREENSPAN
Pâte à choux has been around for hundreds of years, but every pastry chef makes it new. Home cooks can, too.
Recipe: Craquelin-Topped Cream Puffs

A Gelato Maestro's Last Scoop
Meredith Kurtzman gave New York its taste for gelato, but even now, on the verge of retirement, no one knows her name
by Charlotte Druckman

Here, Try Some Mezcal. But Not Too Much.
By ROBERT SIMONSON
The spirit’s new popularity in the United States thrills many Americans but worries others, who fear for its sustainability.

THE POUR
Rioja Grapples With How to Define Its Best Wines
By ERIC ASIMOV
Weighing aging wine versus terroir in a region of vast potential, where quality cannot be taken for granted.

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