![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
- Tue, 14:50: Trump's countless scams are finally catching up to him https://t.co/pMDmWnSETd
- Tue, 15:02: Cancer DNA Binds to Gold. That Could Lead to New Cancer Blood Test. https://t.co/FL3yDJP651 via @LiveScience
- Tue, 21:00: I liked a @YouTube video https://t.co/D4W019lX9a German ALDI vs US ALDI
- Wed, 03:33: RT @Dan_F_Jacobson: The NC GOP is trying to rush through a law that would REQUIRE every county elections board in NC to be chaired by a Rep…
- Wed, 11:49: RT @paulkrugman: I've been late about getting to this @DLeonhardt column on how corporate behavior has changed. He's right -- it has. But i…
Dec. 5th, 2018
Food! Glorious Food! The No Turkey Edition
Dec. 5th, 2018 04:36 pmTRILOBITES
What a Hungry Snail Reveals About Your Grocery Store Breakdowns
Pond snails can overcome warnings from their senses about what to eat if they get hungry enough. Sound familiar?
By JOANNA KLEIN
2018 Holiday Gift Guide: Cooking
The New York Times and Wirecutter bring you this indispensable guide to the best gifts of the holiday season. Browse the best gifts to give the cook on your holiday list.
BITES
In Chicago, a Reclaimed Swedish Heritage for a New Bakery
A pastry chef opened Lost Larson, in Andersonville, the neighborhood he grew up in, with recipes inspired by a scouting trip to Sweden.
By MEGHAN MURPHY-GILL
Dominique Crenn Wins Third Michelin Star, a First for a Woman in America
In the guide’s Bay Area ratings, the highest honor goes to her Atelier Crenn, and to Single Thread.
By JULIA MOSKIN
Le Bernardin Rises to the Top of a Global List
La Liste, based in Paris, used reviews and comments from critics and diners to choose the Manhattan seafood mainstay and Restaurant Guy Savoy as the world’s best.
By FLORENCE FABRICANT
MEANWHILE
The $0.006 Object in Your Sushi Container Is Doing an Important Job
It separates flavors and comes from a centuries-old Japanese tradition.
By WENDY MACNAUGHTON
You Don’t Want Fries With That
Fries are unhealthy but undeniably tasty, so if you do indulge, here is some expert advice.
By CHRISTOPHER MELE
TRAVEL TIPS
Five Tips to Make Traveling With a Food Allergy Easier
Managing a food allergy is tricky when you travel, but these precautionary steps can help you explore culinary culture and stay healthy.
By SHIVANI VORA
A GOOD APPETITE
Leave Your Fondue Pot Behind (but Keep the Fondue)
You don’t need to break out anything special for this rich, creamy fondue: Instead, a roasted squash is its serving vessel.
This more-theatrical version of a squash with cheese sauce is sure to impress your guests.
By Melissa Clark
Recipe: Roasted Squash With Cheese Fondue
Festive Cookies That Won’t Leave You Frazzled
These three simple recipes from Alison Roman will leave plenty of time for celebration.
Don’t let the pressure of making holiday cookies add to your stress: These three recipes are as beautiful as they are easy.
By Alison Roman
Recipes: Toasted Coconut Shortbread | Chocolate-Molasses Cookies | Salted Pistachio Shortbread
The Best Baking Cookbooks of 2018
Life is hard enough. Baking doesn’t have to be. Our three favorite books inspire but don’t intimidate.
By MARGAUX LASKEY
Recipes: Donna Hay’s Salted Dark Chocolate Cake With Ganache Frosting | Sister Pie’s Salted Maple Pie | Einat Admony’s Easy Baklava
Meet the Cookiers, Home Bakers With a Bond Stronger Than Royal Icing
For a special breed of Americans, making and decorating cookies is a form of therapy and a tasty way to commune with others.
By KIM SEVERSON
Recipes: Chocolate Sugar Cookies | The Fluffiest Royal Icing
How to Decorate a Sugar Cookie Like a Pro
Twelve steps to a better decorated sugar cookie, including flooding techniques and the fluffiest royal icing recipe.
By KIM SEVERSON
COOKING
How to Make Sugar Cookies
This cookie is a blank canvas for festive shapes and designs. Our columnist shows you how to make these treats, and how to prepare beautifully smooth royal icing for decorating with sprinkles, paint or anything your heart desires.
By ALISON ROMAN
The Magic of the Food Gift Swap
In holiday season exchanges, like the one organized through Food52, strangers give edible gifts and receive a sense of connection.
By KIM SEVERSON
Recipes: Christmas and Holiday Food Gift Ideas
COOKING
How to Make a Gingerbread House
Building a gingerbread house is a rewarding, hands-on way to connect to holiday traditions of the past. This guide will lead you through the process step by easy step.
By JULIA MOSKIN
ONE GOOD MEAL
A Surprisingly Sweet Noodle Dish for the Holidays
Sierra Tishgart, the co-founder of the colorful new cookware brand Great Jones, shares her family’s recipe for crunchy-but-creamy kugel.
By NICK MARINO
FRONT BURNER
Celebrating the Menorahs That Hold the Hanukkah Lights
At the Museum at Eldridge Street, rare menorahs from around the world are on display for the holiday.
By FLORENCE FABRICANT
FRONT BURNER
Avocado Toast, of Course, but So Much More
The cookbook “Avocaderia” contains multiple recipes for avocado toast, plus ideas for pancakes, drinks and desserts starring the avocado.
By FLORENCE FABRICANT
Resurrecting a New Orleans Bar and Its Dramatic Drink
Two bartenders plan to open Jewel of the South, in homage to Joseph Santini and his brandy crusta.
Nick Detrich, left, and Chris Hannah in the courtyard of their new bar, Jewel of the South, with the brandy crusta cocktail that helped make the original Jewel famous.
By Robert Simonson
Recipe: Brandy Crusta
COOKING
How to Drink Wine
Our columnist takes the anxiety out of shopping, buying and drinking wine. You will learn the basics, from how to open a bottle to pairing it with food, along with the best language to use when talking about wine in stores, at restaurants and with friends.
By ERIC ASIMOV
The Secret to That Bright-Red Drink? Little Bugs
Campari stopped using a traditional dye made from insects, but makers of American aperitivos are taking it back up.
By ROBERT SIMONSON
Winterize That Cocktail With the Amazing Amari
These rich, bitter spirits, paired with brown liquors like whiskey and rum, can give the classics a new warmth.
Amari, the bitter European-style aperitifs and digestifs, can work wonders in winter cocktails.
By Florence Fabricant
Recipes: Spiked Mulled Wine | Cold-Weather Negroni | Rum Manhattan-Style | Manhattan With Amaro and Cocoa
THE POUR
The Best Wine Books of 2018
These five new volumes investigate some of the most basic issues raised by wine, while posing new questions and inspiring thirst.
By Eric Asimov
Tom Margittai, Who Revitalized the Four Seasons, Dies at 90
He and his business partner, Paul Kovi, converted a struggling Manhattan restaurant into a 20th-century culinary landmark and home of the power lunch.
By SAM ROBERTS
Patricia Quintana, Champion of Mexican Cuisine, Dies at 72
She pushed back against stereotypes in her cooking, her books and her destination restaurant, drawing on indigenous ingredients and her training in Paris.
By TEJAL RAO
What a Hungry Snail Reveals About Your Grocery Store Breakdowns
Pond snails can overcome warnings from their senses about what to eat if they get hungry enough. Sound familiar?
By JOANNA KLEIN
2018 Holiday Gift Guide: Cooking
The New York Times and Wirecutter bring you this indispensable guide to the best gifts of the holiday season. Browse the best gifts to give the cook on your holiday list.
BITES
In Chicago, a Reclaimed Swedish Heritage for a New Bakery
A pastry chef opened Lost Larson, in Andersonville, the neighborhood he grew up in, with recipes inspired by a scouting trip to Sweden.
By MEGHAN MURPHY-GILL
Dominique Crenn Wins Third Michelin Star, a First for a Woman in America
In the guide’s Bay Area ratings, the highest honor goes to her Atelier Crenn, and to Single Thread.
By JULIA MOSKIN
Le Bernardin Rises to the Top of a Global List
La Liste, based in Paris, used reviews and comments from critics and diners to choose the Manhattan seafood mainstay and Restaurant Guy Savoy as the world’s best.
By FLORENCE FABRICANT
MEANWHILE
The $0.006 Object in Your Sushi Container Is Doing an Important Job
It separates flavors and comes from a centuries-old Japanese tradition.
By WENDY MACNAUGHTON
You Don’t Want Fries With That
Fries are unhealthy but undeniably tasty, so if you do indulge, here is some expert advice.
By CHRISTOPHER MELE
TRAVEL TIPS
Five Tips to Make Traveling With a Food Allergy Easier
Managing a food allergy is tricky when you travel, but these precautionary steps can help you explore culinary culture and stay healthy.
By SHIVANI VORA
A GOOD APPETITE
Leave Your Fondue Pot Behind (but Keep the Fondue)
You don’t need to break out anything special for this rich, creamy fondue: Instead, a roasted squash is its serving vessel.
This more-theatrical version of a squash with cheese sauce is sure to impress your guests.
By Melissa Clark
Recipe: Roasted Squash With Cheese Fondue
Festive Cookies That Won’t Leave You Frazzled
These three simple recipes from Alison Roman will leave plenty of time for celebration.
Don’t let the pressure of making holiday cookies add to your stress: These three recipes are as beautiful as they are easy.
By Alison Roman
Recipes: Toasted Coconut Shortbread | Chocolate-Molasses Cookies | Salted Pistachio Shortbread
The Best Baking Cookbooks of 2018
Life is hard enough. Baking doesn’t have to be. Our three favorite books inspire but don’t intimidate.
By MARGAUX LASKEY
Recipes: Donna Hay’s Salted Dark Chocolate Cake With Ganache Frosting | Sister Pie’s Salted Maple Pie | Einat Admony’s Easy Baklava
Meet the Cookiers, Home Bakers With a Bond Stronger Than Royal Icing
For a special breed of Americans, making and decorating cookies is a form of therapy and a tasty way to commune with others.
By KIM SEVERSON
Recipes: Chocolate Sugar Cookies | The Fluffiest Royal Icing
How to Decorate a Sugar Cookie Like a Pro
Twelve steps to a better decorated sugar cookie, including flooding techniques and the fluffiest royal icing recipe.
By KIM SEVERSON
COOKING
How to Make Sugar Cookies
This cookie is a blank canvas for festive shapes and designs. Our columnist shows you how to make these treats, and how to prepare beautifully smooth royal icing for decorating with sprinkles, paint or anything your heart desires.
By ALISON ROMAN
The Magic of the Food Gift Swap
In holiday season exchanges, like the one organized through Food52, strangers give edible gifts and receive a sense of connection.
By KIM SEVERSON
Recipes: Christmas and Holiday Food Gift Ideas
COOKING
How to Make a Gingerbread House
Building a gingerbread house is a rewarding, hands-on way to connect to holiday traditions of the past. This guide will lead you through the process step by easy step.
By JULIA MOSKIN
ONE GOOD MEAL
A Surprisingly Sweet Noodle Dish for the Holidays
Sierra Tishgart, the co-founder of the colorful new cookware brand Great Jones, shares her family’s recipe for crunchy-but-creamy kugel.
By NICK MARINO
FRONT BURNER
Celebrating the Menorahs That Hold the Hanukkah Lights
At the Museum at Eldridge Street, rare menorahs from around the world are on display for the holiday.
By FLORENCE FABRICANT
FRONT BURNER
Avocado Toast, of Course, but So Much More
The cookbook “Avocaderia” contains multiple recipes for avocado toast, plus ideas for pancakes, drinks and desserts starring the avocado.
By FLORENCE FABRICANT
Resurrecting a New Orleans Bar and Its Dramatic Drink
Two bartenders plan to open Jewel of the South, in homage to Joseph Santini and his brandy crusta.
Nick Detrich, left, and Chris Hannah in the courtyard of their new bar, Jewel of the South, with the brandy crusta cocktail that helped make the original Jewel famous.
By Robert Simonson
Recipe: Brandy Crusta
COOKING
How to Drink Wine
Our columnist takes the anxiety out of shopping, buying and drinking wine. You will learn the basics, from how to open a bottle to pairing it with food, along with the best language to use when talking about wine in stores, at restaurants and with friends.
By ERIC ASIMOV
The Secret to That Bright-Red Drink? Little Bugs
Campari stopped using a traditional dye made from insects, but makers of American aperitivos are taking it back up.
By ROBERT SIMONSON
Winterize That Cocktail With the Amazing Amari
These rich, bitter spirits, paired with brown liquors like whiskey and rum, can give the classics a new warmth.
Amari, the bitter European-style aperitifs and digestifs, can work wonders in winter cocktails.
By Florence Fabricant
Recipes: Spiked Mulled Wine | Cold-Weather Negroni | Rum Manhattan-Style | Manhattan With Amaro and Cocoa
THE POUR
The Best Wine Books of 2018
These five new volumes investigate some of the most basic issues raised by wine, while posing new questions and inspiring thirst.
By Eric Asimov
Tom Margittai, Who Revitalized the Four Seasons, Dies at 90
He and his business partner, Paul Kovi, converted a struggling Manhattan restaurant into a 20th-century culinary landmark and home of the power lunch.
By SAM ROBERTS
Patricia Quintana, Champion of Mexican Cuisine, Dies at 72
She pushed back against stereotypes in her cooking, her books and her destination restaurant, drawing on indigenous ingredients and her training in Paris.
By TEJAL RAO