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Sep. 20th, 2017
Food! Glorious Food!
Sep. 20th, 2017 10:11 amCelene da Silva and her daughter Sabrina delivering Nestlé products in Fortaleza, Brazil.
How Big Business Got Brazil Hooked on Junk Food
As growth slows in wealthy countries, Western food companies are aggressively expanding in developing nations, contributing to obesity and health problems.
By ANDREW JACOBS and MATT RICHTEL
Nestlé Targets High-End Coffee by Taking Majority Stake in Blue Bottle
By MICHAEL J. de la MERCED and OLIVER STRAND
The deal highlights the continued hot streak of artisanal coffee, whose rapid growth and fanatical customer base have continued to draw big business.
Nadine Malouf making kibbe in “Oh My Sweet Land,” written and directed by Amir Nizar Zuabi.
Review: In ‘Oh My Sweet Land,’ Dinner Is Served. Don’t Come Hungry.
Set in a real home, an unnamed woman cooks while she relates piercing tales about the horrors in Syria.
By ALEXIS SOLOSKI
SQUARE FEET
The Food Court Matures Into the Food Hall
Food halls — typically a mix of local artisan restaurants, butcher shops and other food-oriented boutiques — are becoming popular as consumers demand more options.
By JOE GOSE
After a day spent hauling flood-soaked belongings from their home in the Nottingham Forest of Houston, Linda and Jon Fabian sit on their lawn with a few glasses of wine.
Harvey and Irma Wiped Out Our Kitchens. Still, We Cook.
America has never lost so many stoves and pantries at once, but home cooks are intent on finding a way — any way — to make meals.
By KIM SEVERSON
Yotam Ottolenghi on Creating Recipes and His Cookbook ‘Sweet’
For the British chef, author and self-described baking nerd, there is no limit to the number of times you can make a cake in order to get it right.
The world’s best chocolate cake? Maybe so.
Pistachio and Rose Water Semolina Cake
By YOTAM OTTOLENGHI
Recipes: Pistachio and Rose Water Semolina Cake | World’s Best Chocolate Cake
At her home in Tanana, Alaska, Cynthia Erickson and some young volunteers decorate a lemon-blueberry cake from a mix that she jazzes up.
In Alaska’s Far-Flung Villages, Happiness Is a Cake Mix
The store-bought box, one of the few dependable food items in a place of scarcity, is tricked out for dinners and fund-raisers by many a “cake lady.”
By JULIA O'MALLEY
Recipe: Mom’s Famous Rum Cake
These zucchini and tomato tartlets with a Cheddar crust, which call for turning up the oven to roast the vegetables, are perfectly timed for autumn’s arrival.
Roasted Summer Vegetables Tucked Into Tartlets
September’s cooler weather means it’s the perfect time to bake with late summer zucchini and tomatoes.
By MELISSA CLARK
Recipe: Zucchini and Tomato Tartlets With a Cheddar Crust
CITY KITCHEN
Fresh sardines, are delightful, and well worth knowing. For an extra flourish, it’s fun to cook sardines on large fig leaves.
Canned Are Grand, but Fresh Sardines Are Deliciously Simple
These small fish are healthy, sustainable and easy to grill at home, whether over hot coals or under the broiler.
By DAVID TANIS
Recipe:
INSIDE THE LIST
Alice Waters
Alice Waters’s Grilled Cheese Is Not Like Yours and Mine
In her best-selling new memoir, “Coming to My Senses,” the chef recommends a French mountain cheese and homemade sauerkraut for a childhood staple.
By GREGORY COWLES
Jellyfish Seek Italy’s Warming Seas. Can’t Beat ’Em? Eat ’Em.
With climate change, jellyfish are booming in the Mediterranean, to the point that researchers say there may be little to do but to live with them.
By JASON HOROWITZ
Nathaly Nicolas-Ianniello, a former journalist covering ecological issues, opened NA/NA in the 11th Arrondissement of Paris in 2015.
A Life’s Many Acts Culminate in the Kitchen at NA/NA in Paris
The chef Nathaly Nicolas-Ianniello, a former ecological journalist, serves dishes like ganache with black sesame miso to adventurous Parisians.
By MELISSA CLARK
EAT
The Secret to Amazing Mango Kulfi Comes in a Can
Quick mango kulfi.
The idea that fresh is always better is both simple and false.
By TEJAL RAO
Recipe: Quick Mango Kulfi
ON DESSERT
The salt in the chocolate bits is the surprise, and it’s also the great reconciler.
An Ideal Sundae
Like many of life’s great things, ice cream concoctions are best when governed by rules.
By DORIE GREENSPAN
Recipe: Hot Fudge and Salted Chocolate Bits Sundae
Pinot noir grapes ripen in the Willamette Valley of Oregon.
The Oregon Trail
The latest winemakers to settle in the region are bringing new perspectives, fresh energy and heartfelt enthusiasm to the country’s most exciting wine area.
By ERIC ASIMOV
How Big Business Got Brazil Hooked on Junk Food
As growth slows in wealthy countries, Western food companies are aggressively expanding in developing nations, contributing to obesity and health problems.
By ANDREW JACOBS and MATT RICHTEL
Nestlé Targets High-End Coffee by Taking Majority Stake in Blue Bottle
By MICHAEL J. de la MERCED and OLIVER STRAND
The deal highlights the continued hot streak of artisanal coffee, whose rapid growth and fanatical customer base have continued to draw big business.
Nadine Malouf making kibbe in “Oh My Sweet Land,” written and directed by Amir Nizar Zuabi.
Review: In ‘Oh My Sweet Land,’ Dinner Is Served. Don’t Come Hungry.
Set in a real home, an unnamed woman cooks while she relates piercing tales about the horrors in Syria.
By ALEXIS SOLOSKI
SQUARE FEET
The Food Court Matures Into the Food Hall
Food halls — typically a mix of local artisan restaurants, butcher shops and other food-oriented boutiques — are becoming popular as consumers demand more options.
By JOE GOSE
After a day spent hauling flood-soaked belongings from their home in the Nottingham Forest of Houston, Linda and Jon Fabian sit on their lawn with a few glasses of wine.
Harvey and Irma Wiped Out Our Kitchens. Still, We Cook.
America has never lost so many stoves and pantries at once, but home cooks are intent on finding a way — any way — to make meals.
By KIM SEVERSON
Yotam Ottolenghi on Creating Recipes and His Cookbook ‘Sweet’
For the British chef, author and self-described baking nerd, there is no limit to the number of times you can make a cake in order to get it right.
The world’s best chocolate cake? Maybe so.
Pistachio and Rose Water Semolina Cake
By YOTAM OTTOLENGHI
Recipes: Pistachio and Rose Water Semolina Cake | World’s Best Chocolate Cake
At her home in Tanana, Alaska, Cynthia Erickson and some young volunteers decorate a lemon-blueberry cake from a mix that she jazzes up.
In Alaska’s Far-Flung Villages, Happiness Is a Cake Mix
The store-bought box, one of the few dependable food items in a place of scarcity, is tricked out for dinners and fund-raisers by many a “cake lady.”
By JULIA O'MALLEY
Recipe: Mom’s Famous Rum Cake
These zucchini and tomato tartlets with a Cheddar crust, which call for turning up the oven to roast the vegetables, are perfectly timed for autumn’s arrival.
Roasted Summer Vegetables Tucked Into Tartlets
September’s cooler weather means it’s the perfect time to bake with late summer zucchini and tomatoes.
By MELISSA CLARK
Recipe: Zucchini and Tomato Tartlets With a Cheddar Crust
CITY KITCHEN
Fresh sardines, are delightful, and well worth knowing. For an extra flourish, it’s fun to cook sardines on large fig leaves.
Canned Are Grand, but Fresh Sardines Are Deliciously Simple
These small fish are healthy, sustainable and easy to grill at home, whether over hot coals or under the broiler.
By DAVID TANIS
Recipe:
INSIDE THE LIST
Alice Waters
Alice Waters’s Grilled Cheese Is Not Like Yours and Mine
In her best-selling new memoir, “Coming to My Senses,” the chef recommends a French mountain cheese and homemade sauerkraut for a childhood staple.
By GREGORY COWLES
Jellyfish Seek Italy’s Warming Seas. Can’t Beat ’Em? Eat ’Em.
With climate change, jellyfish are booming in the Mediterranean, to the point that researchers say there may be little to do but to live with them.
By JASON HOROWITZ
Nathaly Nicolas-Ianniello, a former journalist covering ecological issues, opened NA/NA in the 11th Arrondissement of Paris in 2015.
A Life’s Many Acts Culminate in the Kitchen at NA/NA in Paris
The chef Nathaly Nicolas-Ianniello, a former ecological journalist, serves dishes like ganache with black sesame miso to adventurous Parisians.
By MELISSA CLARK
EAT
The Secret to Amazing Mango Kulfi Comes in a Can
Quick mango kulfi.
The idea that fresh is always better is both simple and false.
By TEJAL RAO
Recipe: Quick Mango Kulfi
ON DESSERT
The salt in the chocolate bits is the surprise, and it’s also the great reconciler.
An Ideal Sundae
Like many of life’s great things, ice cream concoctions are best when governed by rules.
By DORIE GREENSPAN
Recipe: Hot Fudge and Salted Chocolate Bits Sundae
Pinot noir grapes ripen in the Willamette Valley of Oregon.
The Oregon Trail
The latest winemakers to settle in the region are bringing new perspectives, fresh energy and heartfelt enthusiasm to the country’s most exciting wine area.
By ERIC ASIMOV
- Tue, 12:22: In front of the house today: https://t.co/ckxS3Xv3Zm
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- Tue, 23:21: In Mexico, Weavers Embrace Natural Alternatives to Toxic Dyes https://t.co/JsD5Lf9Jum
- Wed, 07:30: RT @BradMossEsq: A purported billionaire President is using campaign funds to pay for lawyers while his aides bankrupt themselves. Let that…
- Wed, 07:31: RT @ChrisMurphyCT: The idea that the White House doesn't know how insurance works is so freaking fantastic. https://t.co/W0xWkkryt0
- Wed, 07:48: RT @amitabhchandra2: UC-Irvine’s Medical School embraces full-nuttery in return for $$$$ https://t.co/5MuwxqBZbG
- Wed, 09:24: Happy Birthday! https://t.co/Zzn0WFy39v
- Wed, 10:11: Food! Glorious Food! https://t.co/GioAt6oT18
- Wed, 10:12: RT @SamuelMartin75: Magnifique exposition au @museecluny : "Le Verre, un Moyen Âge inventif". Le verre et ses usages au Moyen Âge, absolum…
- Wed, 10:12: RT @Wheeler: Every day some new idiot pipes up to ask, "Why can't you just learn to peacefully coexist with the people who want to extermin…