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Dec. 27th, 2017
It’s Maine Shrimp Season, Without the Shrimp
As the state’s shrimp fishery is closed for a fifth year, scientists blame climate change, shrimpers fret and locals mourn a beloved treat.
Just Saying No: Luminaries Who Have Shunned Awards
As the French chef Jérôme Brochot returns his Michelin star, here is a look at others who have turned down celebrated honors and awards.
By TESS FELDER
Two Founders Quit Grace, an Acclaimed Chicago Restaurant
The chef Curtis Duffy and the general manager Michael Muser, whose work won three Michelin stars, have left after a dispute with the owner.
By KIM SEVERSON
VERONA JOURNAL
Pandoro Is Italy’s Christmas Miracle. Easter Is Another Story.
Workers at Melegatti, the maker of traditional Christmas cakes, have staved off layoffs by urging Italians to eat pandoro.
By JASON HOROWITZ
Is That Champagne in Your Sorbet? Prove It
A European court ruled that a discount German retailer can use the term Champagne in its product, but must show that the sparking wine is key to its flavor.
By AMIE TSANG
TECH TIP
How to Tell Google That Meat Is Off the Menu
The Google app can display recipes in its daily information feed, including those that cater to vegans, vegetarians and those who don’t eat pork.
By J. D. BIERSDORFER
WHAT TO COOK
What to Cook Right Now
The streets are still quiet. It’s a good time for making a lot of food, like a Gruyère and chive soufflé or garlicky chicken with a lemon-anchovy sauce.
By SAM SIFTON
WHAT TO COOK
What to Cook This Weekend
Make a festive dish of shredded duck on sautéed scallops, with hollandaise sauce, or feast on some breakfast recipes from Yotam Ottolenghi.
By SAM SIFTON
SLIDE SHOW aka Food Porn
The Loyal
John Fraser has a new restaurant in Greenwich Village, his fourth as chef and owner.
SLIDE SHOW
Agrarian Kitchen Offers a Tasmanian Fantasy
A breezy interior and farm-fresh dishes are at odds with the surrounding ruins of a mental hospital.
ON DESSERT
A Pastry Fit for a King — or a Queen
A galette des rois is as much a game as a dessert, and the winner gets to wear a crown.
By DORIE GREENSPAN
Recipe: Galette des Rois
At a wonderful Boxing Day Party last night, I made a batch of Coquito, Puerto Rican Eggnog. It was great. Well, I liked it anyways, even if I did forget the vanilla extract. The hardest part about it was getting the cold sweetened condensed milk outta the can: Puerto Rican No-Egg Eggnog With Rum (Coquito) Recipe
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We served the rum on the side, and most of it was not white rum. I think any rum would be good with it. I left the nutmeg grater on the table for people to grind their own. (Yes, I'm too cheap to use cinnamon sticks...)
As the state’s shrimp fishery is closed for a fifth year, scientists blame climate change, shrimpers fret and locals mourn a beloved treat.
Just Saying No: Luminaries Who Have Shunned Awards
As the French chef Jérôme Brochot returns his Michelin star, here is a look at others who have turned down celebrated honors and awards.
By TESS FELDER
Two Founders Quit Grace, an Acclaimed Chicago Restaurant
The chef Curtis Duffy and the general manager Michael Muser, whose work won three Michelin stars, have left after a dispute with the owner.
By KIM SEVERSON
VERONA JOURNAL
Pandoro Is Italy’s Christmas Miracle. Easter Is Another Story.
Workers at Melegatti, the maker of traditional Christmas cakes, have staved off layoffs by urging Italians to eat pandoro.
By JASON HOROWITZ
Is That Champagne in Your Sorbet? Prove It
A European court ruled that a discount German retailer can use the term Champagne in its product, but must show that the sparking wine is key to its flavor.
By AMIE TSANG
TECH TIP
How to Tell Google That Meat Is Off the Menu
The Google app can display recipes in its daily information feed, including those that cater to vegans, vegetarians and those who don’t eat pork.
By J. D. BIERSDORFER
WHAT TO COOK
What to Cook Right Now
The streets are still quiet. It’s a good time for making a lot of food, like a Gruyère and chive soufflé or garlicky chicken with a lemon-anchovy sauce.
By SAM SIFTON
WHAT TO COOK
What to Cook This Weekend
Make a festive dish of shredded duck on sautéed scallops, with hollandaise sauce, or feast on some breakfast recipes from Yotam Ottolenghi.
By SAM SIFTON
SLIDE SHOW aka Food Porn
The Loyal
John Fraser has a new restaurant in Greenwich Village, his fourth as chef and owner.
SLIDE SHOW
Agrarian Kitchen Offers a Tasmanian Fantasy
A breezy interior and farm-fresh dishes are at odds with the surrounding ruins of a mental hospital.
ON DESSERT
A Pastry Fit for a King — or a Queen
A galette des rois is as much a game as a dessert, and the winner gets to wear a crown.
By DORIE GREENSPAN
Recipe: Galette des Rois
At a wonderful Boxing Day Party last night, I made a batch of Coquito, Puerto Rican Eggnog. It was great. Well, I liked it anyways, even if I did forget the vanilla extract. The hardest part about it was getting the cold sweetened condensed milk outta the can: Puerto Rican No-Egg Eggnog With Rum (Coquito) Recipe
We served the rum on the side, and most of it was not white rum. I think any rum would be good with it. I left the nutmeg grater on the table for people to grind their own. (Yes, I'm too cheap to use cinnamon sticks...)