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Food! Glorious Food!
Jul. 10th, 2019 08:06 amThe Fish Is Boneless. (Fishless, Too.)
By David Yaffe-Bellany
How a Meal Planning Service Made Me a Better Cook
Recipe planners such as eMeals and PlateJoy can wean you off prepared foods and teach you to love cooking.
By Thorin Klosowski
TRILOBITES
Could This Be the End of Frankincense?
As more uses are found for the aromatic resin, the population of trees that produce it are on the brink of collapse.
By JoAnna Klein
Beverage Companies Embrace Recycling, Until It Costs Them
They have pledged to help fix U.S. recycling, but for decades the companies have fought against “bottle bills,” which result in more bottles and cans being recycled but are costly for the industry.
By Michael Corkery
For No-Sweat Summer Cooking, Do It Sous Vide
Used along with a grill, the sous-vide machine guarantees flavorful steaks, fish and vegetables done with predictability and precision.
By Melissa Clark
CITY KITCHEN
Sweet, Sour and Ready to Top Toast
Caponata swaps eggplant for zucchini and summer squash in this easy picnic-ready recipe.
Finished with green olives and hard-boiled eggs, this caponata can be served as an appetizer, main or side.
By David Tanis
EAT
My Summer Jam: An Update of the French Fruit Tart
Tumble-Jumble Strawberry Tart.
By Dorie Greenspan
CRITIC’S NOTEBOOK
Where Dessert Is Much More Than an Afterthought
New Los Angeles restaurants buck the trend away from ambitious sweets, with carefully composed desserts that reward you for saving a little room.
The plated dessert is its own culinary form, and Birdie G’s rose petal pie is a striking addition to the canon.
The delicate strawberry tartine at Auburn comes with strawberry-whey granita and a froth of geranium-infused cream.
The bright, creamy passion fruit posset at Bon Temps, with ribbons of Campari jelly.
The St. Honoré dessert at Bon Temps, made with pecan mousseline and puffs of choux pastry.
By Tejal Rao
Restoring an 1806 Home to Showcase Mexican Culture (and Tequila)
Arturo Lomeli, the founder of the tequila brand Clase Azul, is restoring a house in San Miguel de Allende, Mexico, with the aim of promoting Mexican culture and his tequila. The traditional house is built around an interior patio.
By Shivani Vora
WINES OF THE TIMES
Albariño Finds Its Inner Beauty
( Read more... )
By Eric Asimov
By David Yaffe-Bellany
How a Meal Planning Service Made Me a Better Cook
Recipe planners such as eMeals and PlateJoy can wean you off prepared foods and teach you to love cooking.
By Thorin Klosowski
TRILOBITES
Could This Be the End of Frankincense?
As more uses are found for the aromatic resin, the population of trees that produce it are on the brink of collapse.
By JoAnna Klein
Beverage Companies Embrace Recycling, Until It Costs Them
They have pledged to help fix U.S. recycling, but for decades the companies have fought against “bottle bills,” which result in more bottles and cans being recycled but are costly for the industry.
By Michael Corkery
For No-Sweat Summer Cooking, Do It Sous Vide
Used along with a grill, the sous-vide machine guarantees flavorful steaks, fish and vegetables done with predictability and precision.
By Melissa Clark
CITY KITCHEN
Sweet, Sour and Ready to Top Toast
Caponata swaps eggplant for zucchini and summer squash in this easy picnic-ready recipe.
Finished with green olives and hard-boiled eggs, this caponata can be served as an appetizer, main or side.
By David Tanis
EAT
My Summer Jam: An Update of the French Fruit Tart
Tumble-Jumble Strawberry Tart.
By Dorie Greenspan
CRITIC’S NOTEBOOK
Where Dessert Is Much More Than an Afterthought
New Los Angeles restaurants buck the trend away from ambitious sweets, with carefully composed desserts that reward you for saving a little room.
The plated dessert is its own culinary form, and Birdie G’s rose petal pie is a striking addition to the canon.
The delicate strawberry tartine at Auburn comes with strawberry-whey granita and a froth of geranium-infused cream.
The bright, creamy passion fruit posset at Bon Temps, with ribbons of Campari jelly.
The St. Honoré dessert at Bon Temps, made with pecan mousseline and puffs of choux pastry.
By Tejal Rao
Restoring an 1806 Home to Showcase Mexican Culture (and Tequila)
Arturo Lomeli, the founder of the tequila brand Clase Azul, is restoring a house in San Miguel de Allende, Mexico, with the aim of promoting Mexican culture and his tequila. The traditional house is built around an interior patio.
By Shivani Vora
WINES OF THE TIMES
Albariño Finds Its Inner Beauty
( Read more... )
By Eric Asimov
