2019-09-04
Food! Glorious Food!
The World of Olive Oil Is Murky. Here’s Help for the Home Cook.
Don’t try to parse every word on the label: The keys to good flavor are seeking out the freshest oil and using it generously.
By Julia Moskin
Cádiz, an Underrated Corner of Spain
In the province of Cádiz, the 52 Places Traveler finds ancient history, heart-wrenching music and some of the best meals of his trip.
By Sebastian Modak
15 Minutes to ‘Mayhem’: How a Tweet Led to a Shortage at Popeyes
The “chicken sandwich wars” with Chick-fil-A captivated the internet and drove record sales. Then they became a logistical headache.
By David Yaffe-Bellany and Matthew Sedacca
Cooking Up Big Business in a Home Kitchen
Meet five home chefs who run food businesses from their kitchens in Harlem, Astoria, Brooklyn Heights and the Bronx.
By Ronnie Koenig
Five Refreshing Alternatives to Classic Iced Tea
By Marissa Conrad
CITY KITCHEN
A Soup at the Edge of Summer
Take advantage of the late-season bounty with this slightly sweet corn soup, finished with a contrasting swirl of red pepper purée.
This corn soup is quick and easy to make for those summer days when a chill sneaks into the air.CreditCredit
By David Tanis
A GOOD APPETITE
Ratatouille, Simplified and Just as Satisfying
You don’t have to spend your afternoon glued to the stove for this rich, caramelized French classic. A sheet pan makes it so much easier.
This simplified take on the French classic lets the oven do the heavy lifting.
By Melissa Clark
EAT
A Lemony Treat You Can Concoct in Summer and Tinker With All Winter
Lemon-soda-buttermilk-parfait.
By Gabrielle Hamilton
WINE SCHOOL
Different Grapes From Different Regions, All Screaming Italy
By Eric Asimov
WINE SCHOOL
From the Itata Valley in Southern Chile, Old-Vine Cinsault
By Eric Asimov
Edda Servi Machlin, 93, Champion of Italian Jewish Cuisine, Dies
Friends urged her to write down her recipes, and in 1981 she brought a little-known side of Jewish food to the public
Edda Servi Machlin, who came from a vibrant Italian Jewish community that was shattered by World War II, introduced her cuisine to Americans when Jewish food was thought to be something else.
By Neil Genzlinger
Don’t try to parse every word on the label: The keys to good flavor are seeking out the freshest oil and using it generously.
By Julia Moskin
Cádiz, an Underrated Corner of Spain
In the province of Cádiz, the 52 Places Traveler finds ancient history, heart-wrenching music and some of the best meals of his trip.
By Sebastian Modak
15 Minutes to ‘Mayhem’: How a Tweet Led to a Shortage at Popeyes
The “chicken sandwich wars” with Chick-fil-A captivated the internet and drove record sales. Then they became a logistical headache.
By David Yaffe-Bellany and Matthew Sedacca
Cooking Up Big Business in a Home Kitchen
Meet five home chefs who run food businesses from their kitchens in Harlem, Astoria, Brooklyn Heights and the Bronx.
By Ronnie Koenig
Five Refreshing Alternatives to Classic Iced Tea
By Marissa Conrad
CITY KITCHEN
A Soup at the Edge of Summer
Take advantage of the late-season bounty with this slightly sweet corn soup, finished with a contrasting swirl of red pepper purée.
This corn soup is quick and easy to make for those summer days when a chill sneaks into the air.CreditCredit
By David Tanis
A GOOD APPETITE
Ratatouille, Simplified and Just as Satisfying
You don’t have to spend your afternoon glued to the stove for this rich, caramelized French classic. A sheet pan makes it so much easier.
This simplified take on the French classic lets the oven do the heavy lifting.
By Melissa Clark
EAT
A Lemony Treat You Can Concoct in Summer and Tinker With All Winter
Lemon-soda-buttermilk-parfait.
By Gabrielle Hamilton
WINE SCHOOL
Different Grapes From Different Regions, All Screaming Italy
By Eric Asimov
WINE SCHOOL
From the Itata Valley in Southern Chile, Old-Vine Cinsault
By Eric Asimov
Edda Servi Machlin, 93, Champion of Italian Jewish Cuisine, Dies
Friends urged her to write down her recipes, and in 1981 she brought a little-known side of Jewish food to the public
Edda Servi Machlin, who came from a vibrant Italian Jewish community that was shattered by World War II, introduced her cuisine to Americans when Jewish food was thought to be something else.
By Neil Genzlinger
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