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Food! Glorious Food! The July 4th Edition
Jul. 4th, 2018 08:51 amIn the Shadow of the Blueberry Titans, Smaller Growers Thrive
The cultivated blueberry was born in South Jersey, and today its heirloom descendants can still be found on little farms sprinkled among the big producers.
By Rachel Wharton
U.K. Fears for Its Beer and Crumpets. Blame a Carbon Dioxide Shortage.
By Amie Tsang
A French Fry Gets Soggy in 5 Minutes. This Company Wants to Keep It Crispy for 60.
Lamb Weston fires potatoes into metal blades at 75 miles per hour to make your fries. But when your delivery driver is slowed down by traffic, how will they hold up?
By Rachel Abrams
BITES
From Wine to Sweets, Greek Goodies at a New Athens Market
Yoleni’s, a food emporium in the upscale Kolonaki neighborhood, is all about showcasing the gems of Greek gastronomy.
By Margarita Gokun Silver
ONE GOOD MEAL
A Food Artist’s Surprisingly Low-Key Recipe (That She Eats With Her Hands)
Laila Gohar makes elaborate culinary installations for work, but when she’s home alone, she prefers “Mediterranean grandmother” cooking.
By Nick Marino
Grilling Turns Back to an Ancient Fuel: Wood
Gwen, in Los Angeles, uses an Uruguayan-style braseiro (rear), an open metal basket for burning logs to embers. On the grill is a rib-eye dry-aged for 80 days.
By Steven Raichlen
Recipes: Grilled Swordfish Kebabs With Golden Raisin Chimichurri | Grilled Summer Beans With Garlic and Herbs | Grilled Pork Chops With Peanuts, Sesame and Cilantro
A GOOD APPETITE
The Perfect Pie for Less-Than-Perfect Berries
Raspberries get squished on the way back from the farmers’ market? Throw them into a pie with juicy peaches.
By Melissa Clark
Recipe: Peach Raspberry Pie
ON DESSERT
A Lemony Breakfast Cake That Tastes Like a Roman Holiday
Roman breakfast cake.
Recipe: Roman Breakfast Cake
FRONT BURNER
Venice, Without the Tourists
“A Table in Venice” by Skye McAlpine offers an insider’s look at the flavors of La Serenissima.
By Florence Fabricant
WINE SCHOOL
The Aligoté Defense Rests
By Eric Asimov
3 Frappatos to Drink Right Now
By Eric Asimov
The cultivated blueberry was born in South Jersey, and today its heirloom descendants can still be found on little farms sprinkled among the big producers.
By Rachel Wharton
U.K. Fears for Its Beer and Crumpets. Blame a Carbon Dioxide Shortage.
By Amie Tsang
A French Fry Gets Soggy in 5 Minutes. This Company Wants to Keep It Crispy for 60.
Lamb Weston fires potatoes into metal blades at 75 miles per hour to make your fries. But when your delivery driver is slowed down by traffic, how will they hold up?
By Rachel Abrams
BITES
From Wine to Sweets, Greek Goodies at a New Athens Market
Yoleni’s, a food emporium in the upscale Kolonaki neighborhood, is all about showcasing the gems of Greek gastronomy.
By Margarita Gokun Silver
ONE GOOD MEAL
A Food Artist’s Surprisingly Low-Key Recipe (That She Eats With Her Hands)
Laila Gohar makes elaborate culinary installations for work, but when she’s home alone, she prefers “Mediterranean grandmother” cooking.
By Nick Marino
Grilling Turns Back to an Ancient Fuel: Wood
Gwen, in Los Angeles, uses an Uruguayan-style braseiro (rear), an open metal basket for burning logs to embers. On the grill is a rib-eye dry-aged for 80 days.
By Steven Raichlen
Recipes: Grilled Swordfish Kebabs With Golden Raisin Chimichurri | Grilled Summer Beans With Garlic and Herbs | Grilled Pork Chops With Peanuts, Sesame and Cilantro
A GOOD APPETITE
The Perfect Pie for Less-Than-Perfect Berries
Raspberries get squished on the way back from the farmers’ market? Throw them into a pie with juicy peaches.
By Melissa Clark
Recipe: Peach Raspberry Pie
ON DESSERT
A Lemony Breakfast Cake That Tastes Like a Roman Holiday
Roman breakfast cake.
Recipe: Roman Breakfast Cake
FRONT BURNER
Venice, Without the Tourists
“A Table in Venice” by Skye McAlpine offers an insider’s look at the flavors of La Serenissima.
By Florence Fabricant
WINE SCHOOL
The Aligoté Defense Rests
By Eric Asimov
3 Frappatos to Drink Right Now
By Eric Asimov
