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Apr. 18th, 2018
Food! Glorious Food!
Apr. 18th, 2018 12:51 pmHow the Kiwi Changed New York’s Food Scene
The city first embraced global ingredients in the early ’80s, and the rest of the world followed suit.
By LIGAYA MISHAN
5 New York Times Writers on What They Got Right and Wrong in the Early ’80s
What critic hasn’t wondered if what she thinks now will endure five, 10 or even 50 years later? Plus: One Times journalist revisits one of the most controversial stories of the decade.
By THESSALY LA FORCE
MATTER
All by Itself, the Humble Sweet Potato Colonized the World
Many botanists argued that humans must have carried the valuable staple to the Pacific from South America. Not so, according to a new study.
By CARL ZIMMER
The Humble Potato Is Exalted in the Mountains of Peru
Nazario Quispe Amao, an agriculturist, planting potatoes on the outskirts of Chahuaytire, a mountain village in southern Peru. Potatoes were domesticated in the Andes more than 10,000 years ago.
The cookbook author Madhur Jaffrey travels to the crop’s ancient home and finds new inspiration from Andean cooks.
Peruvian potatoes come in a variety of shapes, colors and textures.
Potato chips served at the Sumaq Hotel.
By MADHUR JAFFREY
Recipes: Peruvian Cheesy Potato Soup With Spicy Herb Sauce | Uchucuta Sauce | Causa With Shrimp and Avocado
40 Sea Gulls Wrecked His Hotel Room. 17 Years Later, a Pepperoni Pardon.
When Nick Burchill left a suitcase full of pepperoni by an open window, the ensuing chaos got him a lifetime ban from a hotel in British Columbia. But he asked for a pardon.
By YONETTE JOSEPH
The Quarterback of the Kitchen? It’s Not Always the Chef
Little known to the public but prized in the business, the expediter plays a high-pressure role, setting the pace for both kitchen and dining room.
By TEJAL RAO
A GOOD APPETITE
A Chef’s Advice for Relaxation: Stir Some Risotto
Ruth Rogers of River Café in London finds peace in a spinach and taleggio risotto.
By MELISSA CLARK
Recipe: Spinach Risotto With Taleggio
CITY KITCHEN
Riffing On One of the World’s Great Sandwiches
The classic banh mi contains pâté, ham and roasted pork, but miniature pan-fried crab cakes are a clever twist on the original.
By DAVID TANIS
Recipe: Crab Cake Banh Mi Sandwich
Craving a Taste of Spring? Try This.
Sweet, tart and a little savory, lemon olive-oil ice cream is a reminder of warmer times, even when a chill hangs in the air.
By YOSSY AREFI
Recipe: Lemon Olive Oil Ice Cream
Front Burner
The Scoop on Swedish Candy: It’s More Than Fish
Cooking Without Recipes
A grilled cheese is the ultimate no-recipe recipe, especially when you add some shredded duck, and a hoisin-spiked mayonnaise.
By SAM SIFTON
EAT
Build a Beautiful Savory Tart Out of Your Leftovers
Potato and radicchio are tucked into a tender dough in this spontaneous but deliberate meal.
By TEJAL RAO
Recipe: Potato-and-Radicchio Tart | Tart Crust
FRONT BURNER
A French Cheese Takes the Title
For the first time, an entry from France, Esquirrou, was the grand-prize winner at the World Cheese Championships.
By FLORENCE FABRICANT
FRONT BURNER
A Favorite in a Full Field of Drinks for Derby Day
“Julep: Southern Cocktails Refashioned” has recipes for drinks of the South, including the mint julep, in time for Derby Day.
By FLORENCE FABRICANT
FRONT BURNER
Get a Workout With a New Dutch Oven
A cast iron piece from Finex facilitates pouring and cleans up easily.
By FLORENCE FABRICANT
WHAT TO COOK
What to Cook Right Now
Make dinner — maybe some miso chicken? — and set the tone for the week in the process.
By SAM SIFTON
WHAT TO COOK
What to Cook This Week
David Tanis’s crab cake banh mi, clam pasta and always a roast chicken: Plan out some noteworthy spring meals for the coming days.
By SAM SIFTON
HEADS UP
Sedona for Serenity, Spas and Now Syrahs
Sedona attracts hikers scaling its buttes and New Age pilgrims seeking the fabled vortexes. In recent years, the high desert has drawn a more cultured crowd, wine lovers.
By ELAINE GLUSAC
A Cousin of the Martini, the Alaska, Strikes Gold
The century-old gin cocktail, tinged with yellow Chartreuse, is catching on again at bars across the country.
By ROBERT SIMONSON
Recipe: Alaska Cocktail
David Edgerton, a Founder of Burger King, Is Dead at 90
He and a partner created a flourishing fast-food chain only to sell it, for what proved to be a bargain price, just as the industry was about to soar.
By ROBERT D. HERSHEY Jr
The city first embraced global ingredients in the early ’80s, and the rest of the world followed suit.
By LIGAYA MISHAN
5 New York Times Writers on What They Got Right and Wrong in the Early ’80s
What critic hasn’t wondered if what she thinks now will endure five, 10 or even 50 years later? Plus: One Times journalist revisits one of the most controversial stories of the decade.
By THESSALY LA FORCE
MATTER
All by Itself, the Humble Sweet Potato Colonized the World
Many botanists argued that humans must have carried the valuable staple to the Pacific from South America. Not so, according to a new study.
By CARL ZIMMER
The Humble Potato Is Exalted in the Mountains of Peru
Nazario Quispe Amao, an agriculturist, planting potatoes on the outskirts of Chahuaytire, a mountain village in southern Peru. Potatoes were domesticated in the Andes more than 10,000 years ago.
The cookbook author Madhur Jaffrey travels to the crop’s ancient home and finds new inspiration from Andean cooks.
Peruvian potatoes come in a variety of shapes, colors and textures.
Potato chips served at the Sumaq Hotel.
By MADHUR JAFFREY
Recipes: Peruvian Cheesy Potato Soup With Spicy Herb Sauce | Uchucuta Sauce | Causa With Shrimp and Avocado
40 Sea Gulls Wrecked His Hotel Room. 17 Years Later, a Pepperoni Pardon.
When Nick Burchill left a suitcase full of pepperoni by an open window, the ensuing chaos got him a lifetime ban from a hotel in British Columbia. But he asked for a pardon.
By YONETTE JOSEPH
The Quarterback of the Kitchen? It’s Not Always the Chef
Little known to the public but prized in the business, the expediter plays a high-pressure role, setting the pace for both kitchen and dining room.
By TEJAL RAO
A GOOD APPETITE
A Chef’s Advice for Relaxation: Stir Some Risotto
Ruth Rogers of River Café in London finds peace in a spinach and taleggio risotto.
By MELISSA CLARK
Recipe: Spinach Risotto With Taleggio
CITY KITCHEN
Riffing On One of the World’s Great Sandwiches
The classic banh mi contains pâté, ham and roasted pork, but miniature pan-fried crab cakes are a clever twist on the original.
By DAVID TANIS
Recipe: Crab Cake Banh Mi Sandwich
Craving a Taste of Spring? Try This.
Sweet, tart and a little savory, lemon olive-oil ice cream is a reminder of warmer times, even when a chill hangs in the air.
By YOSSY AREFI
Recipe: Lemon Olive Oil Ice Cream
Front Burner
The Scoop on Swedish Candy: It’s More Than Fish
Cooking Without Recipes
A grilled cheese is the ultimate no-recipe recipe, especially when you add some shredded duck, and a hoisin-spiked mayonnaise.
By SAM SIFTON
EAT
Build a Beautiful Savory Tart Out of Your Leftovers
Potato and radicchio are tucked into a tender dough in this spontaneous but deliberate meal.
By TEJAL RAO
Recipe: Potato-and-Radicchio Tart | Tart Crust
FRONT BURNER
A French Cheese Takes the Title
For the first time, an entry from France, Esquirrou, was the grand-prize winner at the World Cheese Championships.
By FLORENCE FABRICANT
FRONT BURNER
A Favorite in a Full Field of Drinks for Derby Day
“Julep: Southern Cocktails Refashioned” has recipes for drinks of the South, including the mint julep, in time for Derby Day.
By FLORENCE FABRICANT
FRONT BURNER
Get a Workout With a New Dutch Oven
A cast iron piece from Finex facilitates pouring and cleans up easily.
By FLORENCE FABRICANT
WHAT TO COOK
What to Cook Right Now
Make dinner — maybe some miso chicken? — and set the tone for the week in the process.
By SAM SIFTON
WHAT TO COOK
What to Cook This Week
David Tanis’s crab cake banh mi, clam pasta and always a roast chicken: Plan out some noteworthy spring meals for the coming days.
By SAM SIFTON
HEADS UP
Sedona for Serenity, Spas and Now Syrahs
Sedona attracts hikers scaling its buttes and New Age pilgrims seeking the fabled vortexes. In recent years, the high desert has drawn a more cultured crowd, wine lovers.
By ELAINE GLUSAC
A Cousin of the Martini, the Alaska, Strikes Gold
The century-old gin cocktail, tinged with yellow Chartreuse, is catching on again at bars across the country.
By ROBERT SIMONSON
Recipe: Alaska Cocktail
David Edgerton, a Founder of Burger King, Is Dead at 90
He and a partner created a flourishing fast-food chain only to sell it, for what proved to be a bargain price, just as the industry was about to soar.
By ROBERT D. HERSHEY Jr