![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Food! Glorious Food!
Aug. 9th, 2017 11:11 amCan 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
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
