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- Tue, 16:28: RT @TheDailyEdge: #ThingsITrustMoreThanFOXNews: @RBReich explaining why #PutinsPuppet refuses to enforce sanctions against Russia https://t…
- Tue, 16:39: What the US Can Learn From the Fall of the Roman Republic via @thenation https://t.co/5jQwz7VHkk
- Tue, 16:39: RT @thehill: #BREAKING: House GOP opens investigation into FBI's Clinton email probe https://t.co/7Vbs0v2LoT https://t.co/FwxPtPI7i6
- Tue, 16:40: RT @TeaPainUSA: GOP now wants to investigate Hillary and Russia, while refusin' to make Trump impose the Russian sanctions they passed week…
- Tue, 16:40: RT @sarahkendzior: Reupping this thread since the Trump admin and GOP are now doing everything I predicted https://t.co/CR18PjSD89
- Tue, 16:41: Opinion: Avoiding Another ‘Brownbackistan’ https://t.co/iWCRkSNdJs via @RollCall
- Tue, 21:25: How Beets Became Beet-Red https://t.co/y8GleYfdia
- Tue, 22:04: RT @jonfavs: Here’s a scandal: Senate Republicans just voted to let Wall St. banks shut down class action lawsuits by customers they screwe…
- Tue, 22:15: RT @SenWarren: Tonight @VP Pence & the @SenateGOP gave a giant wet kiss to Wall Street. No wonder Americans think the system is rigged agai…
- Wed, 03:55: Local Brisket, Ranked https://t.co/0zj5E7yraw
Oct. 25th, 2017
TRILOBITES
How Beets Became Beet-Red
Confronted with a surplus of an amino acid found in many plants, beets evolved the ability to transform it into the scarlet hue found on your dinner table.
By VERONIQUE GREENWOOD
TRILOBITES
A Mushroom Out of a Fairy Tale That You Might Find in the Forest
Recently mushroom hunters have been sharing photos of the fly agaric, which has a reputation for strange and dangerous effects when ingested by other living things.
By JOANNA KLEIN
How Climate Change Is Playing Havoc With Olive Oil (and Farmers)
Extreme weather is making olive oil production far more erratic just as global demand is growing. A summer heat wave in Europe was the latest calamity.
By SOMINI SENGUPTA
Kitchen of the Future: Smart and Fast but Not Much Fun
At the Smart Kitchen Summit in Seattle, they talked of appliances that plan, shop, advise — and leave little room for the joy of cooking.
By KIM SEVERSON
Eight Kitchen Gadgets on the Horizon
Some of the hits and misses from the Smart Kitchen Summit held this week in Seattle.
By KIM SEVERSON
THE BREAKDOWN
Vegemite, the Beloved Australian Spread, Goes Upmarket
An artisanal version of the ubiquitous condiment — with special packaging and at over twice the price — has been met with ire, curiosity and amusement.
By ADAM BAIDAWI
Kimbal Musk Wants to Feed America, Silicon Valley-Style
Trying to improve the nation’s diet, he’s hatching food projects the way his brother, Elon, launches rockets — and drawing some friendly fire.
By KIM SEVERSON
Vespertine
In Culver City, Calif., the year’s most controversial new restaurant is described by its chef as “a spirit that exists between two worlds.”
Text by PETE WELLS
On the (Rising) Trail of Thai Food in America
Why is such a sophisticated, spicy cuisine often rendered bland and cloying? A former Bangkok correspondent finds answers and good news in California.
By THOMAS FULLER
Q&A
From Cuisine to Apps, Marcus Samuelsson Is Dedicated to Diversity
The chef wants his Red Rooster restaurants in New York and London to be expressions of black culture, and he celebrates Harlem history in a new tour app.
By JOHN L. DORMAN
FRONT BURNER
A Softer Gin From the Emerald Isle
Conncullin Irish Gin is less austere than its London dry counterparts.
By FLORENCE FABRICANT
FRONT BURNER
Online Exhibition of 19th Century Trade Cards
Cornell University has digitized many of the cards from the collection of the founder of Kitchen Arts and Letters.
By FLORENCE FABRICANT
FRONT BURNER
Drink Bottle Brews Tea on the Go
An ice chamber inside this container from David’s Tea chills tea right after brewing.
By FLORENCE FABRICANT
TIMESVIDEO
Deep-Dish Apple Pie
Video
An apple pie of unusual size that justifies the effort.
By JULIA MOSKIN, JASON LEE and DEVON KNIGHT
Grapes, Sour or Sweet, Are Ripe for Dessert
The complex fruitiness of grapes enhances recipes both savory (flatbread with grapes, blue cheese, and fresh thyme) and sweet (caramelized grapes with ice cream).
By YOTAM OTTOLENGHI
Recipes: Black Grape, Blue Cheese and Thyme Flatbread | Roasted Grapes With Caramelized Wine and Yogurt Ice Cream
A GOOD APPETITE
An Appetizer So Good It Should Be Dinner
Roasted mini sweet peppers stuffed with bulgur, tuna, and herbs make a fine hors d’oeuvres but an even better main course.
By MELISSA CLARK
Recipe: Stuffed Sweet Peppers With Tuna, Bulgur and Herbs
WHAT TO COOK
What to Cook This Weekend
Indulge a little: Gabrielle Hamilton offers a great new recipe for duck breast with braised endive, or try Alison Roman’s baked ziti.
By SAM SIFTON
CITY KITCHEN
A Quick-Seared Fish That Sizzles and Satisfies
For a lean, firm fish like halibut, a fast cook followed by a buttery pan sauce and a crunchy bread crumb topping yields great results.
By DAVID TANIS
Recipe: Halibut With Brown Butter, Lemon and Sage
EAT
Cooking Duck Not With Love but With Pleasure
The restaurant favorite is just as easy to make at home.
By GABRIELLE HAMILTON
Recipe: Duck Breast With Braised Belgian Endive, Shaved Cauliflower and Green Peppercorns
SEVASTOPOL JOURNAL
Crimean Winemakers Look to Shed the Rot Gut Label
Pioneer boutique winemakers around Sevastopol are seeking to convince Russian consumers that quality wine does not have to come from France.
By NEIL MacFARQUHAR
THE POUR
Five Common Wine Myths, Debunked
Even as people become more comfortable with wine, certain fallacies persist. One dinner, at Daniel, tried to prove them wrong.
By ERIC ASIMOV
You’ve Heard of Tennessee Whiskey? Meet New York State Rye
Several craft distillers have banded together to create Empire Rye, an appellation they hope will help them break from the pack of new craft whiskeys.
By CLAY RISEN
How Beets Became Beet-Red
Confronted with a surplus of an amino acid found in many plants, beets evolved the ability to transform it into the scarlet hue found on your dinner table.
By VERONIQUE GREENWOOD
TRILOBITES
A Mushroom Out of a Fairy Tale That You Might Find in the Forest
Recently mushroom hunters have been sharing photos of the fly agaric, which has a reputation for strange and dangerous effects when ingested by other living things.
By JOANNA KLEIN
How Climate Change Is Playing Havoc With Olive Oil (and Farmers)
Extreme weather is making olive oil production far more erratic just as global demand is growing. A summer heat wave in Europe was the latest calamity.
By SOMINI SENGUPTA
Kitchen of the Future: Smart and Fast but Not Much Fun
At the Smart Kitchen Summit in Seattle, they talked of appliances that plan, shop, advise — and leave little room for the joy of cooking.
By KIM SEVERSON
Eight Kitchen Gadgets on the Horizon
Some of the hits and misses from the Smart Kitchen Summit held this week in Seattle.
By KIM SEVERSON
THE BREAKDOWN
Vegemite, the Beloved Australian Spread, Goes Upmarket
An artisanal version of the ubiquitous condiment — with special packaging and at over twice the price — has been met with ire, curiosity and amusement.
By ADAM BAIDAWI
Kimbal Musk Wants to Feed America, Silicon Valley-Style
Trying to improve the nation’s diet, he’s hatching food projects the way his brother, Elon, launches rockets — and drawing some friendly fire.
By KIM SEVERSON
Vespertine
In Culver City, Calif., the year’s most controversial new restaurant is described by its chef as “a spirit that exists between two worlds.”
Text by PETE WELLS
On the (Rising) Trail of Thai Food in America
Why is such a sophisticated, spicy cuisine often rendered bland and cloying? A former Bangkok correspondent finds answers and good news in California.
By THOMAS FULLER
Q&A
From Cuisine to Apps, Marcus Samuelsson Is Dedicated to Diversity
The chef wants his Red Rooster restaurants in New York and London to be expressions of black culture, and he celebrates Harlem history in a new tour app.
By JOHN L. DORMAN
FRONT BURNER
A Softer Gin From the Emerald Isle
Conncullin Irish Gin is less austere than its London dry counterparts.
By FLORENCE FABRICANT
FRONT BURNER
Online Exhibition of 19th Century Trade Cards
Cornell University has digitized many of the cards from the collection of the founder of Kitchen Arts and Letters.
By FLORENCE FABRICANT
FRONT BURNER
Drink Bottle Brews Tea on the Go
An ice chamber inside this container from David’s Tea chills tea right after brewing.
By FLORENCE FABRICANT
TIMESVIDEO
Deep-Dish Apple Pie
Video
An apple pie of unusual size that justifies the effort.
By JULIA MOSKIN, JASON LEE and DEVON KNIGHT
Grapes, Sour or Sweet, Are Ripe for Dessert
The complex fruitiness of grapes enhances recipes both savory (flatbread with grapes, blue cheese, and fresh thyme) and sweet (caramelized grapes with ice cream).
By YOTAM OTTOLENGHI
Recipes: Black Grape, Blue Cheese and Thyme Flatbread | Roasted Grapes With Caramelized Wine and Yogurt Ice Cream
A GOOD APPETITE
An Appetizer So Good It Should Be Dinner
Roasted mini sweet peppers stuffed with bulgur, tuna, and herbs make a fine hors d’oeuvres but an even better main course.
By MELISSA CLARK
Recipe: Stuffed Sweet Peppers With Tuna, Bulgur and Herbs
WHAT TO COOK
What to Cook This Weekend
Indulge a little: Gabrielle Hamilton offers a great new recipe for duck breast with braised endive, or try Alison Roman’s baked ziti.
By SAM SIFTON
CITY KITCHEN
A Quick-Seared Fish That Sizzles and Satisfies
For a lean, firm fish like halibut, a fast cook followed by a buttery pan sauce and a crunchy bread crumb topping yields great results.
By DAVID TANIS
Recipe: Halibut With Brown Butter, Lemon and Sage
EAT
Cooking Duck Not With Love but With Pleasure
The restaurant favorite is just as easy to make at home.
By GABRIELLE HAMILTON
Recipe: Duck Breast With Braised Belgian Endive, Shaved Cauliflower and Green Peppercorns
SEVASTOPOL JOURNAL
Crimean Winemakers Look to Shed the Rot Gut Label
Pioneer boutique winemakers around Sevastopol are seeking to convince Russian consumers that quality wine does not have to come from France.
By NEIL MacFARQUHAR
THE POUR
Five Common Wine Myths, Debunked
Even as people become more comfortable with wine, certain fallacies persist. One dinner, at Daniel, tried to prove them wrong.
By ERIC ASIMOV
You’ve Heard of Tennessee Whiskey? Meet New York State Rye
Several craft distillers have banded together to create Empire Rye, an appellation they hope will help them break from the pack of new craft whiskeys.
By CLAY RISEN