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Food! Glorious Food!
Sep. 5th, 2018 06:42 amMARSEILLES DISPATCH
Yes, There Is a French McDonald’s That Is Beloved — by Its Staff
By Adam Nossiter
The Long, Monstrous Reign of the Red Delicious Apple Is Ending
For more than 50 years, America produced more Red Delicious apples than any other. But that may soon change. “It’s the beginning of the end,” an apple historian said.
By Niraj Chokshi
What, Exactly, Is Meat? Plant-Based Food Producers Sue Missouri Over Labeling
A plant-based meat alternative. Critics of a new Missouri law say it could limit how companies are able to market products like this in the state.
By Amie Tsang
Coca-Cola Bets on Coffee With $5.1 Billion Deal for Costa
By Michael J. de la Merced
Q&A
Poisonous Plants
Chemicals in some nightshade plants are potentially lethal and should be avoided for herbal uses — unless they’re involved in a fictional murder plot.
By C. Claiborne Ray
Got Milk? Or Was That Really a Plant Beverage?
A remark by the F.D.A.’s chief about almonds and lactation has set off a seemingly existential debate about what milk is.
By Nellie Bowles
VOCATIONS
When You Love Chocolate, This Isn’t Like Work
As told to Perry Garfinkel
FRONT BURNER
Many More Uses for Cider
“Ciderhouse Cookbook” teaches you how to press some of your own, and how to use it in many dishes.
By Florence Fabricant
CITY KITCHEN
Letting Vegetables Speak for Themselves
The markets are bursting now with fresh produce: This lightly dressed salad allows its flavors to shine through.
This salad aims to prove that freshly picked vegetables need hardly any adornment.
By David Tanis
Recipe: Summer Vegetable Salad
Matzo Balls and Chiles? It’s Rosh Hashana With the Flavors of Mexico
The chef Fany Gerson’s holiday feast is born of her Jewish heritage and Mexico City upbringing.
While on the surface Mexican and Jewish cooking couldn’t be more distant, they are both “very tradition-rooted, very proud, very family-oriented,” said Fany Gerson, who grew up in Mexico. “Both Mexican and Jewish cultures are very soulful.”
By Priya Krishna
Recipes: Matzo Ball Soup a la Mexicana | Roast Chicken With Apricot Glaze | Honey Ice Cream With a Kick
Bringing the Bistro Home
Choosing a more affordable cut doesn’t mean you have to miss out on flavor. Just ask Alison Roman. (She asks her butcher.)
A cut of steak that doesn't break the bank, a salsa verde made from leafy greens, and some potato chips, of course: your next weeknight dinner.
By Alison Roman
Recipe: Butcher’s Steak With Leafy Greens Salsa Verde
A GOOD APPETITE
A Plum Tart That Keeps Its Charms Hidden
Buttery shortbread dough surrounds a surprise filling of simmered plums with honey and cinnamon in this French-inspired treat.
A layer of simmered plums, fragrant with cinnamon and honey, sits just below the surface of this tart, which looks like a giant shortbread cookie.
By Melissa Clark
Recipe: Shortbread Plum Tart With Honey and Cinnamon
ON DESSERT
Elevate Your Chocolate-Chip Cookies
Mokonuts’ rye-cranberry chocolate-chunk cookies.
By Dorie Greenspan
Recipe: Mokonuts’ Rye-Cranberry Chocolate-Chunk Cookies
Rum Enthusiasts Have a New Obsession: Fresh-Cut Sugar Cane
Two rums, distilled from sugar cane juice rather than molasses, have intrigued bartenders and popped up on cocktail menus.
By Jason Wilson
3 Morgons to Drink Right Now
By Eric Asimov
Dry American Rieslings Never Tasted So Sweet
By Eric Asimov
Yes, There Is a French McDonald’s That Is Beloved — by Its Staff
By Adam Nossiter
The Long, Monstrous Reign of the Red Delicious Apple Is Ending
For more than 50 years, America produced more Red Delicious apples than any other. But that may soon change. “It’s the beginning of the end,” an apple historian said.
By Niraj Chokshi
What, Exactly, Is Meat? Plant-Based Food Producers Sue Missouri Over Labeling
A plant-based meat alternative. Critics of a new Missouri law say it could limit how companies are able to market products like this in the state.
By Amie Tsang
Coca-Cola Bets on Coffee With $5.1 Billion Deal for Costa
By Michael J. de la Merced
Q&A
Poisonous Plants
Chemicals in some nightshade plants are potentially lethal and should be avoided for herbal uses — unless they’re involved in a fictional murder plot.
By C. Claiborne Ray
Got Milk? Or Was That Really a Plant Beverage?
A remark by the F.D.A.’s chief about almonds and lactation has set off a seemingly existential debate about what milk is.
By Nellie Bowles
VOCATIONS
When You Love Chocolate, This Isn’t Like Work
As told to Perry Garfinkel
FRONT BURNER
Many More Uses for Cider
“Ciderhouse Cookbook” teaches you how to press some of your own, and how to use it in many dishes.
By Florence Fabricant
CITY KITCHEN
Letting Vegetables Speak for Themselves
The markets are bursting now with fresh produce: This lightly dressed salad allows its flavors to shine through.
This salad aims to prove that freshly picked vegetables need hardly any adornment.
By David Tanis
Recipe: Summer Vegetable Salad
Matzo Balls and Chiles? It’s Rosh Hashana With the Flavors of Mexico
The chef Fany Gerson’s holiday feast is born of her Jewish heritage and Mexico City upbringing.
While on the surface Mexican and Jewish cooking couldn’t be more distant, they are both “very tradition-rooted, very proud, very family-oriented,” said Fany Gerson, who grew up in Mexico. “Both Mexican and Jewish cultures are very soulful.”
By Priya Krishna
Recipes: Matzo Ball Soup a la Mexicana | Roast Chicken With Apricot Glaze | Honey Ice Cream With a Kick
Bringing the Bistro Home
Choosing a more affordable cut doesn’t mean you have to miss out on flavor. Just ask Alison Roman. (She asks her butcher.)
A cut of steak that doesn't break the bank, a salsa verde made from leafy greens, and some potato chips, of course: your next weeknight dinner.
By Alison Roman
Recipe: Butcher’s Steak With Leafy Greens Salsa Verde
A GOOD APPETITE
A Plum Tart That Keeps Its Charms Hidden
Buttery shortbread dough surrounds a surprise filling of simmered plums with honey and cinnamon in this French-inspired treat.
A layer of simmered plums, fragrant with cinnamon and honey, sits just below the surface of this tart, which looks like a giant shortbread cookie.
By Melissa Clark
Recipe: Shortbread Plum Tart With Honey and Cinnamon
ON DESSERT
Elevate Your Chocolate-Chip Cookies
Mokonuts’ rye-cranberry chocolate-chunk cookies.
By Dorie Greenspan
Recipe: Mokonuts’ Rye-Cranberry Chocolate-Chunk Cookies
Rum Enthusiasts Have a New Obsession: Fresh-Cut Sugar Cane
Two rums, distilled from sugar cane juice rather than molasses, have intrigued bartenders and popped up on cocktail menus.
By Jason Wilson
3 Morgons to Drink Right Now
By Eric Asimov
Dry American Rieslings Never Tasted So Sweet
By Eric Asimov
