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Food! Glorious Food!
Nov. 29th, 2017 10:27 amSCENE STEALERS
Welcome to the Campiest Place on Earth
“I don’t know how corporate would react if they knew I was moonlighting as a mermaid,” said one of the hired swimmers at the Sip ‘n Dip tiki bar.
By BROOKS BARNES
HEALTH
Thanks a Lot! New Reasons Not to Eat Cookie Dough
By JAN HOFFMAN
Black Vegans Step Out, for Their Health and Other Causes
African-Americans are going meatless in growing numbers, for reasons that range from politics to pop culture.
By KIM SEVERSON
Recipes: Oyster Mushroom Étouffée | Mall-Style Vegetable Stir-Fry | Millet Cakes With Smoky-Spicy Green Sauce
Panettone Has Become an Obsession for American Bakers
The Italian holiday bread is revered among serious bread bakers for its extraordinary texture and flavor, but getting it right is a challenge.
By TEJAL RAO
Recipe: Panettone Bread Pudding
FOOD
Traditional Italian Flavors, in a Bundle
City Kitchen
By DAVID TANIS
Recipe: Sicilian Involtini With Ham and Cheese
FOOD
An Underrated Fish Meets Its Match
A Good Appetite
By MELISSA CLARK
Recipe: Mackerel With Lemon Olive Oil and Tomatoes
FRONT BURNER
An Edible Gift for Those Who Love Gold -- Perfect for Herr Trump!
Bergdorf Goodman and Ladurée have collaborated on gilded chocolate macarons filled with salted caramel.
By FLORENCE FABRICANT
FRONT BURNER
Spanish Snacks for the Holiday Table
Mimo, a Spanish company from San Sebastián, is now selling jarred pickles, seeds and spreads in America.
By FLORENCE FABRICANT
FRONT BURNER
A Guide to Making Vinegars
“Vinegar Revival,” by Harry Rosenblum of the Brooklyn Kitchen, covers flavored vinegars and recipes, too.
By FLORENCE FABRICANT
FRONT BURNER
Kaleidoscopic Chocolate Bars for the Holidays
Covered in colorful dried fruits, these chocolates from Compartés are ready for the party season.
By FLORENCE FABRICANT
WHAT TO COOK
Your Day Off
If you’ve cooked for a crowd, feel free to relax, but if you’re energized from the holiday cooking, we’ve got you covered.
By SAM SIFTON
WHAT TO COOK
What to Cook This Week
The holiday is over. Maybe it’s time to make food that tastes nothing like Thanksgiving.
By SAM SIFTON
WINE SCHOOL
Your Next Lesson: Amontillado
Beyond the mystique surrounding fortified wines, this sherry can be wonderfully complex and satisfying, and surprisingly good with many savory foods.
By ERIC ASIMOV
Welcome to the Campiest Place on Earth
“I don’t know how corporate would react if they knew I was moonlighting as a mermaid,” said one of the hired swimmers at the Sip ‘n Dip tiki bar.
By BROOKS BARNES
HEALTH
Thanks a Lot! New Reasons Not to Eat Cookie Dough
By JAN HOFFMAN
Black Vegans Step Out, for Their Health and Other Causes
African-Americans are going meatless in growing numbers, for reasons that range from politics to pop culture.
By KIM SEVERSON
Recipes: Oyster Mushroom Étouffée | Mall-Style Vegetable Stir-Fry | Millet Cakes With Smoky-Spicy Green Sauce
Panettone Has Become an Obsession for American Bakers
The Italian holiday bread is revered among serious bread bakers for its extraordinary texture and flavor, but getting it right is a challenge.
By TEJAL RAO
Recipe: Panettone Bread Pudding
FOOD
Traditional Italian Flavors, in a Bundle
City Kitchen
By DAVID TANIS
Recipe: Sicilian Involtini With Ham and Cheese
FOOD
An Underrated Fish Meets Its Match
A Good Appetite
By MELISSA CLARK
Recipe: Mackerel With Lemon Olive Oil and Tomatoes
FRONT BURNER
An Edible Gift for Those Who Love Gold -- Perfect for Herr Trump!
Bergdorf Goodman and Ladurée have collaborated on gilded chocolate macarons filled with salted caramel.
By FLORENCE FABRICANT
FRONT BURNER
Spanish Snacks for the Holiday Table
Mimo, a Spanish company from San Sebastián, is now selling jarred pickles, seeds and spreads in America.
By FLORENCE FABRICANT
FRONT BURNER
A Guide to Making Vinegars
“Vinegar Revival,” by Harry Rosenblum of the Brooklyn Kitchen, covers flavored vinegars and recipes, too.
By FLORENCE FABRICANT
FRONT BURNER
Kaleidoscopic Chocolate Bars for the Holidays
Covered in colorful dried fruits, these chocolates from Compartés are ready for the party season.
By FLORENCE FABRICANT
WHAT TO COOK
Your Day Off
If you’ve cooked for a crowd, feel free to relax, but if you’re energized from the holiday cooking, we’ve got you covered.
By SAM SIFTON
WHAT TO COOK
What to Cook This Week
The holiday is over. Maybe it’s time to make food that tastes nothing like Thanksgiving.
By SAM SIFTON
WINE SCHOOL
Your Next Lesson: Amontillado
Beyond the mystique surrounding fortified wines, this sherry can be wonderfully complex and satisfying, and surprisingly good with many savory foods.
By ERIC ASIMOV
