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PURSUITS
Going to the Source for a Sacred Italian Cheese
Pecorino di Pienza, from a tiny town in Tuscany, has been produced the same way for thousands of years. But that may not always be the case.
By DANIELLE PERGAMENT
How Do You Turn an Ad Into a Meme? Two Words: Dilly Dilly
The nonsensical catchphrase from a Bud Light ad campaign has taken hold on social media, especially among sports fans.
By DANIEL VICTOR
AMSTERDAM JOURNAL
New Slaughtering Rules Pit Dutch Religious Freedoms Against Animal Rights
The authorities say the rules are intended to make kosher and halal slaughtering more humane, but some Jews and Muslims say they feel singled out.
By NINA SIEGAL
F.D.A. Leaves Tainted Foods on Shelves Too Long, Report Finds
The agency has the authority to force recalls of contaminated foods but is not adequately ensuring timely compliance, an inspector general’s report concludes.
By SHEILA KAPLAN
TIMESVIDEO
Do Australians Need a Sugar Intervention?
Since 1990, the number of obese adults in Australia has tripled. Can a region built on the sugar industry turn down the sweets?
By KASSIE BRACKEN, JONAH M. KESSEL and TAIGE JENSEN
TRAVEL TIPS
How to Make the Most of a Trip to Wine Country
Wine producing regions such as Tuscany and Napa Valley already make for enjoyable vacation destinations, but with a little planning you can get even more from your trip.
By SHIVANI VORA
WHAT TO COOK
Happy New Year!
It’s a day to make black-eyed peas, and to dream about dinners for early 2018, whether it’s pan-roasted cauliflower or pork cutlets Parm.
By SAM SIFTON
What to Cook This Week
Usher in a 2018 full of promise with coffee-roasted fillet of beef, a porchetta pork roast and mugs of hot chocolate.
By SAM SIFTON
What to Cook This Weekend
Beef stew with prunes for the cold, prime rib or seafood gumbo for the new year: Take the time to prepare a meal in the run-up to the holiday.
By SAM SIFTON
FRONT BURNER
Delving Into the Religious Symbolism of Candy
Constance Kirker, a culinary historian, will give a talk on sweets role in Christianity, Hinduism, Buddhism and Islam.
By FLORENCE FABRICANT
Le Bernardin Adds a Vegetarian Tasting Menu
The chef Eric Ripert adds an eight-course meat-free option to the tasting menu.
By FLORENCE FABRICANT
Pumpkin Preserves for the Cheese Plate
Made in Armenia, these mellow preserves combine a somewhat crisp texture with earthy richness.
By FLORENCE FABRICANT
Don’t Let ‘Lasagna’ Fool You. This Pan Is the Whole Enchilada.
An all-purpose workhorse from northern Italy also holds pasta bakes and moussaka.
By FLORENCE FABRICANT
New Liqueur Adds Tart Citrus Flavors to Cocktails
Yuzuri, a Japanese drink made from whole yuzu fruits steeped in a rice-based spirit, adds a different dimension to traditionally lemony cocktails.
By FLORENCE FABRICANT
Going to the Source for a Sacred Italian Cheese
Pecorino di Pienza, from a tiny town in Tuscany, has been produced the same way for thousands of years. But that may not always be the case.
By DANIELLE PERGAMENT
How Do You Turn an Ad Into a Meme? Two Words: Dilly Dilly
The nonsensical catchphrase from a Bud Light ad campaign has taken hold on social media, especially among sports fans.
By DANIEL VICTOR
AMSTERDAM JOURNAL
New Slaughtering Rules Pit Dutch Religious Freedoms Against Animal Rights
The authorities say the rules are intended to make kosher and halal slaughtering more humane, but some Jews and Muslims say they feel singled out.
By NINA SIEGAL
F.D.A. Leaves Tainted Foods on Shelves Too Long, Report Finds
The agency has the authority to force recalls of contaminated foods but is not adequately ensuring timely compliance, an inspector general’s report concludes.
By SHEILA KAPLAN
TIMESVIDEO
Do Australians Need a Sugar Intervention?
Since 1990, the number of obese adults in Australia has tripled. Can a region built on the sugar industry turn down the sweets?
By KASSIE BRACKEN, JONAH M. KESSEL and TAIGE JENSEN
TRAVEL TIPS
How to Make the Most of a Trip to Wine Country
Wine producing regions such as Tuscany and Napa Valley already make for enjoyable vacation destinations, but with a little planning you can get even more from your trip.
By SHIVANI VORA
WHAT TO COOK
Happy New Year!
It’s a day to make black-eyed peas, and to dream about dinners for early 2018, whether it’s pan-roasted cauliflower or pork cutlets Parm.
By SAM SIFTON
What to Cook This Week
Usher in a 2018 full of promise with coffee-roasted fillet of beef, a porchetta pork roast and mugs of hot chocolate.
By SAM SIFTON
What to Cook This Weekend
Beef stew with prunes for the cold, prime rib or seafood gumbo for the new year: Take the time to prepare a meal in the run-up to the holiday.
By SAM SIFTON
FRONT BURNER
Delving Into the Religious Symbolism of Candy
Constance Kirker, a culinary historian, will give a talk on sweets role in Christianity, Hinduism, Buddhism and Islam.
By FLORENCE FABRICANT
Le Bernardin Adds a Vegetarian Tasting Menu
The chef Eric Ripert adds an eight-course meat-free option to the tasting menu.
By FLORENCE FABRICANT
Pumpkin Preserves for the Cheese Plate
Made in Armenia, these mellow preserves combine a somewhat crisp texture with earthy richness.
By FLORENCE FABRICANT
Don’t Let ‘Lasagna’ Fool You. This Pan Is the Whole Enchilada.
An all-purpose workhorse from northern Italy also holds pasta bakes and moussaka.
By FLORENCE FABRICANT
New Liqueur Adds Tart Citrus Flavors to Cocktails
Yuzuri, a Japanese drink made from whole yuzu fruits steeped in a rice-based spirit, adds a different dimension to traditionally lemony cocktails.
By FLORENCE FABRICANT
