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Food! Glorious Food!
Aug. 30th, 2017 09:32 amOpenTable Began a Revolution. Now It’s a Power Under Siege.
By STEPHANIE STROM
A Brief Guide to the Newer Reservation Apps
Salido, a start-up in New York, is working to create an analytics program that integrates all aspects of a restaurant’s operations into one system. A monitor at its SoHo headquarters provides real-time data.
To Survive in Tough Times, Restaurants Turn to Data-Mining
Establishments are looking to a host of new software systems that scoop up fine details from all over on customers, servers and sales.
By KAREN STABINER
TRILOBITES
Bone’s Marks Suggest a Cannibal Ritual in Ancient Britain
Researchers have found a zigzag pattern on a human arm bone that might have been engraved as part of a cannibalistic funeral ritual 15,000 years ago.
By STEPH YIN
Tasting the Sweetness of Summer, Berry by Berry
By A. HOPE JAHREN
Berries clothe seeds and fertilize them when they drop to the ground, and one summer they taught a young woman to savor time.
Food for Houston
The rain continues, and the images coming out of the area are devastating: Maybe make dinner tonight, keeping those affected by the storm in your thoughts.
By SAM SIFTON
A GOOD APPETITE
The pork loin cooks faster when it is butterflied, a simple cutting technique.
Pork That’s Fast on the Grill, and Flavorful Too
This butterflied pork loin, flavored with plenty of garlic, cumin and herbs, cooks quickly and feeds a crowd.
By MELISSA CLARK
Recipe: Grilled Pork Loin With Herbs, Cumin and Garlic
CITY KITCHEN
This lobster dish is a spin on a traditional Spanish tapa, pulpo a la gallega.
A Smoky Lobster Salad With a Tapa Twist
This spin on the Spanish pulpo a la gallega skips the octopus, but keeps the sea salt, olive oil, pimentón and boiled potatoes.
By DAVID TANIS
Recipe: Smoky Lobster Salad With Potatoes
EAT
Long-cooked Romano beans.
When to Cook Your Vegetables Long Past ‘Done’
Simmering for hours yields deliriously sweet and rich vegetables.
By SAMIN NOSRAT
Recipe: Long-Cooked Vegetables
Mark Strong, left, and Taron Egerton with Old Forester Statesman Whiskey in a scene from “Kingsman: The Golden Circle.”
Statesman Bourbon Hits the Big Screen and the Shelves
In a bit of reverse product placement, the spinoff of the Old Forester brand was created for “Kingsman: The Golden Circle” and is now available to buy.
By ZACH SCHONBRUN
LA MORRA JOURNAL
Donneschi Zvonko, 49, harvesting pinot nero grapes in Neive. Due to the high temperatures this year, the winemaker Castello di Neive has started harvesting the grapes three weeks earlier than usual.
In Italy’s Drought-Hit Vineyards, the Harvest of a Changing Climate
Some producers in Barolo say this year’s heat wave will improve their wines. But others warn of a loss of balance, in the season and in the grapes.
By JASON HOROWITZ
By STEPHANIE STROM
A Brief Guide to the Newer Reservation Apps
Salido, a start-up in New York, is working to create an analytics program that integrates all aspects of a restaurant’s operations into one system. A monitor at its SoHo headquarters provides real-time data.
To Survive in Tough Times, Restaurants Turn to Data-Mining
Establishments are looking to a host of new software systems that scoop up fine details from all over on customers, servers and sales.
By KAREN STABINER
TRILOBITES
Bone’s Marks Suggest a Cannibal Ritual in Ancient Britain
Researchers have found a zigzag pattern on a human arm bone that might have been engraved as part of a cannibalistic funeral ritual 15,000 years ago.
By STEPH YIN
Tasting the Sweetness of Summer, Berry by Berry
By A. HOPE JAHREN
Berries clothe seeds and fertilize them when they drop to the ground, and one summer they taught a young woman to savor time.
Food for Houston
The rain continues, and the images coming out of the area are devastating: Maybe make dinner tonight, keeping those affected by the storm in your thoughts.
By SAM SIFTON
A GOOD APPETITE
The pork loin cooks faster when it is butterflied, a simple cutting technique.
Pork That’s Fast on the Grill, and Flavorful Too
This butterflied pork loin, flavored with plenty of garlic, cumin and herbs, cooks quickly and feeds a crowd.
By MELISSA CLARK
Recipe: Grilled Pork Loin With Herbs, Cumin and Garlic
CITY KITCHEN
This lobster dish is a spin on a traditional Spanish tapa, pulpo a la gallega.
A Smoky Lobster Salad With a Tapa Twist
This spin on the Spanish pulpo a la gallega skips the octopus, but keeps the sea salt, olive oil, pimentón and boiled potatoes.
By DAVID TANIS
Recipe: Smoky Lobster Salad With Potatoes
EAT
Long-cooked Romano beans.
When to Cook Your Vegetables Long Past ‘Done’
Simmering for hours yields deliriously sweet and rich vegetables.
By SAMIN NOSRAT
Recipe: Long-Cooked Vegetables
Mark Strong, left, and Taron Egerton with Old Forester Statesman Whiskey in a scene from “Kingsman: The Golden Circle.”
Statesman Bourbon Hits the Big Screen and the Shelves
In a bit of reverse product placement, the spinoff of the Old Forester brand was created for “Kingsman: The Golden Circle” and is now available to buy.
By ZACH SCHONBRUN
LA MORRA JOURNAL
Donneschi Zvonko, 49, harvesting pinot nero grapes in Neive. Due to the high temperatures this year, the winemaker Castello di Neive has started harvesting the grapes three weeks earlier than usual.
In Italy’s Drought-Hit Vineyards, the Harvest of a Changing Climate
Some producers in Barolo say this year’s heat wave will improve their wines. But others warn of a loss of balance, in the season and in the grapes.
By JASON HOROWITZ
