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Food! Glorious Food!
Jun. 7th, 2017 08:20 amBlue 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:
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
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.
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:
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
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.
