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Food! Glorious Food!
Sep. 12th, 2018 10:39 amAndrew Zimmern’s Nonstop Road (and Food) Show
The star of TV’s “Bizarre Foods” and dozens of other projects may be the fastest-moving man in showbiz. But he is frank about the toll his breakneck pace has taken.
Andrew Zimmern taking a selfie at a benefit concert featuring Cheap Trick and Lynyrd Skynyrd near Lake Minnetonka in Wayzata, Minn.
By Kim Severson
THE CYCLE
Thank You for Not Eating Your Placenta
As an obstetrician and gynecologist, it’s hard to shock me. Or at least it used to be.
By Jen Gunter
Celebrating the Fish Fry, a Late-Summer Black Tradition
Catfish, hot sauce, a few sides: For many African-American families, these are makings of a time-honored gathering that feeds a sense of community.
Cornmeal-crusted fried catfish.
By Korsha Wilson
Recipe: Todd Richards’s Fried Catfish With Hot Sauce
Writing About Fried Fish, With a Side of History
Fried catfish with coleslaw and potato wedges at Richards’ Southern Fried in Atlanta.
By Korsha Wilson
FRONT BURNER
Recipes From Black America
The ‘Sweet Home Cafe Cookbook,’ from the Smithsonian National Museum of African American History and Culture, has old favorites and modern fare.
By Florence Fabricant
Yet Another Way to Eat Your Spinach
A long stint in a lot of oil transforms the green into something totally different — or maybe its truest self.
Pkaila, a Tunisian condiment made by frying spinach until it becomes almost black in color, inspires this halibut and chickpea dish.
By Yotam Ottolenghi
Recipes: Spiced Halibut With Spinach and Chickpea Stew | Pan-Fried Halibut with Spiced Chickpea and Herb Salad
A GOOD APPETITE
A Bay Leaf Chicken to Prepare You for Fall
A glut of end-of-season fresh bay leaves inspires an easy weeknight chicken recipe.
Boneless chicken thighs, marinated with bay leaf, mustard seeds, orange zest and Worcestershire sauce, are roasted, then paired with an orange-parsley salad.
By Melissa Clark
Recipe: Bay Leaf Chicken With Orange Parsley Salad
How (and Why) to Cook With Bugs, According to Three Chefs
A trio of recipes that feature edible insects including locusts, silkworm pupae and ant larvae.
Clockwise from top: crickets, Manchurian scorpions, Japanese hornets, black ants, vespula flaviceps (Japanese wasps), silkworm pupae, palm weevils and locusts from the pantry of Joseph Yoon at Brooklyn Bugs.
By Alexandra Ilyashov
Why Aren’t We Eating More Insects?
They’re high in protein, low in cost, eco-friendly and tasty. And only in the West have we resisted them.
Crickets (Acheta domesticus) inside a bell pepper with a side of lubber grasshoppers (Romalea microptera) and superworms (Zophobas morio).
By Ligaya Mishan
ONE GOOD MEAL
Jason Wu’s Untraditional (and Easy) Fried Rice
The fashion designer returns to his mom’s staple dish, which contains an unexpected secret ingredient, again and again.
Jason Wu in his TriBeCa apartment.
By Nick Marino
Oaxaca’s Potent Secret, Mezcal Is Born of Time, Tradition and a Slow-Growing Plant
This cousin of tequila is handcrafted by farmers in small batches from the maguey plant, which takes 7 to 30 years to reach maturity.
Thomas Jamie Gonzales, a mezcal producer in Villa Sola de Vega, walking through his field of maguey espadín, the most common species of agave used for mezcal. It's easily cultivated, full of sugar and grows relatively fast, in eight to 10 years. Mr. Gonzales contributes to the Tres Colibri cooperative, which allows small farmers to sell their mezcal under a larger brand name.
Photographs and Text by Brett Gundlock
The star of TV’s “Bizarre Foods” and dozens of other projects may be the fastest-moving man in showbiz. But he is frank about the toll his breakneck pace has taken.
Andrew Zimmern taking a selfie at a benefit concert featuring Cheap Trick and Lynyrd Skynyrd near Lake Minnetonka in Wayzata, Minn.
By Kim Severson
THE CYCLE
Thank You for Not Eating Your Placenta
As an obstetrician and gynecologist, it’s hard to shock me. Or at least it used to be.
Imagine if your gastroenterologist suggested eating grass for an upset stomach because cats do it?
By Jen Gunter
Celebrating the Fish Fry, a Late-Summer Black Tradition
Catfish, hot sauce, a few sides: For many African-American families, these are makings of a time-honored gathering that feeds a sense of community.
Cornmeal-crusted fried catfish.
By Korsha Wilson
Recipe: Todd Richards’s Fried Catfish With Hot Sauce
Writing About Fried Fish, With a Side of History
Fried catfish with coleslaw and potato wedges at Richards’ Southern Fried in Atlanta.
By Korsha Wilson
FRONT BURNER
Recipes From Black America
The ‘Sweet Home Cafe Cookbook,’ from the Smithsonian National Museum of African American History and Culture, has old favorites and modern fare.
By Florence Fabricant
Yet Another Way to Eat Your Spinach
A long stint in a lot of oil transforms the green into something totally different — or maybe its truest self.
Pkaila, a Tunisian condiment made by frying spinach until it becomes almost black in color, inspires this halibut and chickpea dish.
By Yotam Ottolenghi
Recipes: Spiced Halibut With Spinach and Chickpea Stew | Pan-Fried Halibut with Spiced Chickpea and Herb Salad
A GOOD APPETITE
A Bay Leaf Chicken to Prepare You for Fall
A glut of end-of-season fresh bay leaves inspires an easy weeknight chicken recipe.
Boneless chicken thighs, marinated with bay leaf, mustard seeds, orange zest and Worcestershire sauce, are roasted, then paired with an orange-parsley salad.
By Melissa Clark
Recipe: Bay Leaf Chicken With Orange Parsley Salad
How (and Why) to Cook With Bugs, According to Three Chefs
A trio of recipes that feature edible insects including locusts, silkworm pupae and ant larvae.
Clockwise from top: crickets, Manchurian scorpions, Japanese hornets, black ants, vespula flaviceps (Japanese wasps), silkworm pupae, palm weevils and locusts from the pantry of Joseph Yoon at Brooklyn Bugs.
By Alexandra Ilyashov
Why Aren’t We Eating More Insects?
They’re high in protein, low in cost, eco-friendly and tasty. And only in the West have we resisted them.
Crickets (Acheta domesticus) inside a bell pepper with a side of lubber grasshoppers (Romalea microptera) and superworms (Zophobas morio).
By Ligaya Mishan
ONE GOOD MEAL
Jason Wu’s Untraditional (and Easy) Fried Rice
The fashion designer returns to his mom’s staple dish, which contains an unexpected secret ingredient, again and again.
Jason Wu in his TriBeCa apartment.
By Nick Marino
Oaxaca’s Potent Secret, Mezcal Is Born of Time, Tradition and a Slow-Growing Plant
This cousin of tequila is handcrafted by farmers in small batches from the maguey plant, which takes 7 to 30 years to reach maturity.
Thomas Jamie Gonzales, a mezcal producer in Villa Sola de Vega, walking through his field of maguey espadín, the most common species of agave used for mezcal. It's easily cultivated, full of sugar and grows relatively fast, in eight to 10 years. Mr. Gonzales contributes to the Tres Colibri cooperative, which allows small farmers to sell their mezcal under a larger brand name.
Photographs and Text by Brett Gundlock
