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Food! Glorious Food! Chocolate!
Aug. 15th, 2018 02:00 pmWhen the Menu Says ‘Organic,’ but Not All the Food Is
The term doesn’t mean much in restaurants, which are not required to undergo the same rigorous certifying process as farms and food companies.
By Priya Krishna
THE SHORTLIST
Eats of Eden
Cookbooks! Cookbooks! Cookbooks!
In New Zealand, Avocado Shortage Leads to Orchard Crime Wave
By Charlotte Graham-McLay
RILOBITES
Give a Cow a Brush, and Watch It Scratch That Itch
Some researchers think mechanical brushes aren’t just some spa amenity for dairy cows — they’re important to the animal’s well-being.
JoAnna Klein
By JoAnna Klein
CHOICE TABLES
Beyond Porridge and Boiled Mutton: A Taste of London
A newcomer to the city’s recent flowering as a culinary destination samples restaurants from Shoreditch to the West End, and finds flavors from India, Basque Country, the Mediterranean and more.
By Robert Draper
A Lively Weeknight Pasta for the Height of Corn Season
The flavors of Mexican street corn inspired this easy summer pasta, studded with bits of feta, basil and jalapeño.
Take advantage of peak-season corn with this recipe for orecchiette with corn, jalapeño, feta and basil.
By Colu Henry
Recipe: Orecchiette With Corn, Jalapeño, Feta and Basil
Sambal, a Pungent Reminder of Home and Hardship
There are more than 300 varieties of the spicy chile paste, born in Southeast Asian villages and passed down through generations.
By Natalie Pattillo
Recipes: Sambal Tumis | Mee Goreng (Southeast Asian Fried Noodles)
A GOOD APPETITE
A Recipe for Summer: Fresh Fish, Spicy Chiles, Loads of Corn
August corn and seafood meet green chiles, lime and tomatillos in this bright and colorful stew.
This seafood stew takes cues from pozole verde, swapping fresh corn for the hominy.
By Melissa Clark
Recipe: Corn-Seafood Stew With Avocado and Chiles
A Hefty Steak That’s Light Enough for August
Lean and meaty, a center-cut lamb leg steak is done in minutes, and makes a rustic-yet-elegant meal paired with an olive relish.
Compared with a whole lamb leg, which can be difficult to cook evenly, center-cut steak is simple to prepare.
By David Tanis
Recipe: Lamb Leg Steak With Olive Relish and Tomatoes
A Chocolate Camp for Pastry Chefs
In a Las Vegas strip mall, a master chocolatier is teaching cooks from all over the world how to create the perfect bonbon.
Melissa Coppel runs a school in Las Vegas that specializes in precise chocolate-making techniques, big flavors and colorful, intricate design.
Ms. Coppel’s bonbons are particularly glossy, even and delicate shells of chocolate, sometimes filled with three or four different components.
Ms. Coppel's chocolates, which include a vegan line, will be available to buy online in October.
By Tejal Rao
FRONT BURNER
Canned Treats
Big-name wineries are increasingly canning their wines, joining craft ciders and beers on retailer shelves.
By Florence Fabricant
THE POUR
From Maritime Bairrada in Portugal, Wines of Freshness
The Atlantic climate imbues these reds and whites — made from little-known Portuguese grapes — with elegance, grace and the potential to age.
Bical grapes at Sidónio de Sousa.
By Eric Asimov
The term doesn’t mean much in restaurants, which are not required to undergo the same rigorous certifying process as farms and food companies.
By Priya Krishna
THE SHORTLIST
Eats of Eden
Cookbooks! Cookbooks! Cookbooks!
In New Zealand, Avocado Shortage Leads to Orchard Crime Wave
By Charlotte Graham-McLay
RILOBITES
Give a Cow a Brush, and Watch It Scratch That Itch
Some researchers think mechanical brushes aren’t just some spa amenity for dairy cows — they’re important to the animal’s well-being.
JoAnna Klein
By JoAnna Klein
CHOICE TABLES
Beyond Porridge and Boiled Mutton: A Taste of London
A newcomer to the city’s recent flowering as a culinary destination samples restaurants from Shoreditch to the West End, and finds flavors from India, Basque Country, the Mediterranean and more.
By Robert Draper
A Lively Weeknight Pasta for the Height of Corn Season
The flavors of Mexican street corn inspired this easy summer pasta, studded with bits of feta, basil and jalapeño.
Take advantage of peak-season corn with this recipe for orecchiette with corn, jalapeño, feta and basil.
By Colu Henry
Recipe: Orecchiette With Corn, Jalapeño, Feta and Basil
Sambal, a Pungent Reminder of Home and Hardship
There are more than 300 varieties of the spicy chile paste, born in Southeast Asian villages and passed down through generations.
By Natalie Pattillo
Recipes: Sambal Tumis | Mee Goreng (Southeast Asian Fried Noodles)
A GOOD APPETITE
A Recipe for Summer: Fresh Fish, Spicy Chiles, Loads of Corn
August corn and seafood meet green chiles, lime and tomatillos in this bright and colorful stew.
This seafood stew takes cues from pozole verde, swapping fresh corn for the hominy.
By Melissa Clark
Recipe: Corn-Seafood Stew With Avocado and Chiles
A Hefty Steak That’s Light Enough for August
Lean and meaty, a center-cut lamb leg steak is done in minutes, and makes a rustic-yet-elegant meal paired with an olive relish.
Compared with a whole lamb leg, which can be difficult to cook evenly, center-cut steak is simple to prepare.
By David Tanis
Recipe: Lamb Leg Steak With Olive Relish and Tomatoes
A Chocolate Camp for Pastry Chefs
In a Las Vegas strip mall, a master chocolatier is teaching cooks from all over the world how to create the perfect bonbon.
Melissa Coppel runs a school in Las Vegas that specializes in precise chocolate-making techniques, big flavors and colorful, intricate design.
Ms. Coppel’s bonbons are particularly glossy, even and delicate shells of chocolate, sometimes filled with three or four different components.
Ms. Coppel's chocolates, which include a vegan line, will be available to buy online in October.
By Tejal Rao
FRONT BURNER
Canned Treats
Big-name wineries are increasingly canning their wines, joining craft ciders and beers on retailer shelves.
By Florence Fabricant
THE POUR
From Maritime Bairrada in Portugal, Wines of Freshness
The Atlantic climate imbues these reds and whites — made from little-known Portuguese grapes — with elegance, grace and the potential to age.
Bical grapes at Sidónio de Sousa.
By Eric Asimov
