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Food! Glorious Food!
Aug. 23rd, 2017 10:28 amAlice Waters has not shopped in a conventional grocery store for 25 years. She visited this farmers market in Denver in July.
Alice Waters on Sex, Drugs and Sustainable Agriculture
In a memoir, the chef who pioneered farm-to-table food at Chez Panisse expounds on her wild early years, her politics and how she wants to be buried.
By KIM SEVERSON
“There’s something called Vineyard magic,” said Martha Mae Jones, an artist who has been coming to the island for more than 35 years. “You’ll always meet someone from across the country that is connected to you.”
Martha’s Vineyard Has a Nourishing Magic for Black Americans
My first vacation on the island was bartered. That was seven years ago, and I’ve been drawn back every summer since.
By NICOLE TAYLOR
Think Beet and Goat Cheese Salad Is a Cliché? A New Recipe Proves It’s a Classic
Our version vibrates with the tension between salt and vinegar, crunch and richness, sweetness and tang.
By JULIA MOSKIN
Recipes: Marinated Beet Salad With Whipped Goat Cheese
What to Cook This Week
Are there any more alluring words in the English language than “melted cheese”? David Tanis has a recipe for you.
By JULIA MOSKIN
A GOOD APPETITE
Sautéed shrimp with creamed corn and feta is an inauthentic but fresh take on shrimp and grits.
Want to Make Creamed Corn Into a Meal? Add Shrimp
In this riff on shrimp and grits, fresh creamed corn spiked with feta takes the place of the usual grits.
By MELISSA CLARK
Recipe: Shrimp With Creamed Corn and Feta
CITY KITCHEN
Argentine-style grilled provoleta. Here, it has been cooked on one side and then flipped.
The Allure of Argentina’s Bubbling Cheese
Fragrant with oregano, crisped at the edges, and beginning to ooze: Provoleta, a typical appetizer, is a strong way to start a meal.
By DAVID TANIS
Recipe: Provoleta (Grilled Provolone Cheese)
EAT
A simple, unfussy delicacy, enlivened by fat and heat.
Oysters: A Love Story
Grilled with a hot-sauce butter, they become a dish worth sharing.
By TEJAL RAO
Recipe: Grilled Oysters With Hot-Sauce Butter
Stackable glasses from Spain that can be used for serving wine, cocktails or snacks.
Simple Spanish Solution For Summer Entertaining
Sold by the dozen, this tempered glassware from Food 52 beats plastic party cups.
By FLORENCE FABRICANT
The Seasonal Food Guide app gives background information on the produce and also recipes.
New App Tracks What’s In Season From Coast to Coast
By FLORENCE FABRICANT
The Seasonal Food Guide tracks the seasonality of fruits and vegetables around the country.
André Ostertag of Domaine Ostertag in the Alsace wine region of France.
Alsatian Wines Strike a Balance of Dry and Sweet
For years, the region has battled its reputation for unexpectedly sweet and cloying wines. It’s time to look again.
By ERIC ASIMOV
Perry, the traditional name for pear cider, at Blackduck Cidery in Ovid, N.Y.
Cider Moves Beyond the Apple
Pear, quince, strawberry: All kinds of flavors are being brought into play by cider makers big and small.
By JASON WILSON
Alice Waters on Sex, Drugs and Sustainable Agriculture
In a memoir, the chef who pioneered farm-to-table food at Chez Panisse expounds on her wild early years, her politics and how she wants to be buried.
By KIM SEVERSON
“There’s something called Vineyard magic,” said Martha Mae Jones, an artist who has been coming to the island for more than 35 years. “You’ll always meet someone from across the country that is connected to you.”
Martha’s Vineyard Has a Nourishing Magic for Black Americans
My first vacation on the island was bartered. That was seven years ago, and I’ve been drawn back every summer since.
By NICOLE TAYLOR
Think Beet and Goat Cheese Salad Is a Cliché? A New Recipe Proves It’s a Classic
Our version vibrates with the tension between salt and vinegar, crunch and richness, sweetness and tang.
By JULIA MOSKIN
Recipes: Marinated Beet Salad With Whipped Goat Cheese
What to Cook This Week
Are there any more alluring words in the English language than “melted cheese”? David Tanis has a recipe for you.
By JULIA MOSKIN
A GOOD APPETITE
Sautéed shrimp with creamed corn and feta is an inauthentic but fresh take on shrimp and grits.
Want to Make Creamed Corn Into a Meal? Add Shrimp
In this riff on shrimp and grits, fresh creamed corn spiked with feta takes the place of the usual grits.
By MELISSA CLARK
Recipe: Shrimp With Creamed Corn and Feta
CITY KITCHEN
Argentine-style grilled provoleta. Here, it has been cooked on one side and then flipped.
The Allure of Argentina’s Bubbling Cheese
Fragrant with oregano, crisped at the edges, and beginning to ooze: Provoleta, a typical appetizer, is a strong way to start a meal.
By DAVID TANIS
Recipe: Provoleta (Grilled Provolone Cheese)
EAT
A simple, unfussy delicacy, enlivened by fat and heat.
Oysters: A Love Story
Grilled with a hot-sauce butter, they become a dish worth sharing.
By TEJAL RAO
Recipe: Grilled Oysters With Hot-Sauce Butter
Stackable glasses from Spain that can be used for serving wine, cocktails or snacks.
Simple Spanish Solution For Summer Entertaining
Sold by the dozen, this tempered glassware from Food 52 beats plastic party cups.
By FLORENCE FABRICANT
The Seasonal Food Guide app gives background information on the produce and also recipes.
New App Tracks What’s In Season From Coast to Coast
By FLORENCE FABRICANT
The Seasonal Food Guide tracks the seasonality of fruits and vegetables around the country.
André Ostertag of Domaine Ostertag in the Alsace wine region of France.
Alsatian Wines Strike a Balance of Dry and Sweet
For years, the region has battled its reputation for unexpectedly sweet and cloying wines. It’s time to look again.
By ERIC ASIMOV
Perry, the traditional name for pear cider, at Blackduck Cidery in Ovid, N.Y.
Cider Moves Beyond the Apple
Pear, quince, strawberry: All kinds of flavors are being brought into play by cider makers big and small.
By JASON WILSON
