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- Tue, 13:35: RT @archaeologyart: Mosaic from the ancient town of Cástulo in modern day Spain (Linares, Jaén). It depicts romantic myths and personificat…
- Tue, 13:46: RT @DMR09: Re-upping this Trump has always shown us who he was Every action or inaction on his part is motivated by self-interests The C…
- Tue, 13:49: RT @chrislhayes: Thoughts about the Corona Virus Task Force winding down are basically, the food is terrible and the portions too small.
- Tue, 13:49: RT @ryanstruyk: What should be more important in lifting restrictions: making sure as few as possible get sick or making sure the economy d…
- Tue, 13:51: RT @AdamBlickstein: The quickest way for Trump to lose re-election is to reopen the economy & close the White House Coronavirus Task Force…
- Tue, 14:08: RT @annbkool: ATTN: Restaurant & bar owners in the Twin Cities, I’m inviting you to join the newly formed Twin Cities Restaurant Coalition…
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May. 6th, 2020
Food! Glorious Food!
May. 6th, 2020 10:01 pmDrive-Throughs Are Now a Lifeline for Fast-Food Chains
With dine-in restaurants shuttered and social distancing paramount, drive-throughs are now providing a crucial source of revenue during the pandemic.
By DAVID YAFFE-BELLANY
A Wendy’s With No Burgers as Meat Production Is Hit
Hundreds of the fast-food chain’s locations aren’t serving hamburgers and grocery stores are limiting meat purchases, as shoppers begin to feel the impact of meatpacking plant shutdowns.
By DAVID YAFFE-BELLANY and MICHAEL CORKERY
TRILOBITES
Your Chicken Is No Longer Pink. That Doesn’t Mean It’s Safe to Eat.
Next time you cook chicken, don’t rely on the color of the meat to tell you if it’s cooked enough to avoid food poisoning.
By JOANNA KLEIN
CRITIC’S NOTEBOOK
Will the Food Habits of Scallion Nation Outlast Quarantine?
The Great Depression and other hardships made lasting changes, but the recent boom in sourdough starters, vegetable gardening and buying local may not be as permanent.
By TEJAL RAO
Powerful Meat Industry Holds More Sway After Trump’s Order
The executive action signals that decisions around whether to close or reopen plants should be driven by the federal government, not local authorities.
By MICHAEL CORKERY, DAVID YAFFE-BELLANY and ANA SWANSON
A Quarantine Surprise: Americans Are Cooking More Seafood
In a rare bright spot for the fish trade, retail sales have set records, and consumers are trying species that even restaurants shy away from.
By PETE WELLS
Our New Favorite Ingredient
Americans are cooking a lot of fish these days, Pete Wells finds. And we’ve got recipes to suit.
By SAM SIFTON
One Tomato Sauce, Four Weeknight Dinners
With the addition of a few extra ingredients, one simple sauce can be transformed into four different meals and two versatile condiments.
Cook and freeze one large batch of tomato sauce to use as a building block for future meals.
By Kay Chun
7 Savory Pancakes for Any Time of Day
Prepare this easy savory pancake mix, pull a few items from the fridge and you’re just minutes away from breakfast, lunch or dinner.
By KAY CHUN
FROM THE PANTRY
If You Have Five Simple Ingredients, You Have This Dutch Baby
Stocked up on eggs, milk, butter, flour and salt? Make this weekend-worthy breakfast.
By MELISSA CLARK
FROM THE PANTRY
This Snickerdoodle in Poundcake Form Is Your Next Baking Project
Warming and gently spiced, this easy loaf cake comes together in just about an hour — and may not last nearly as long.
By MELISSA CLARK
Parmesan! Crusted! Chicken!
Take those boneless chicken breasts and give them a crispy, cheesy exterior you won’t soon forget.
By JULIA MOSKIN
Same Winery, Separate Labels
These six producers share a common point of view and work in the same facility, yet they are each making distinctive, individualistic wines.
By ERIC ASIMOV
In Japan, the ‘Murder Hornet’ Is Both a Lethal Threat and a Tasty Treat
Long before the insects found their way to American shores, some Japanese prized them for their numbing crunch and the venomous buzz they add to liquor.
Asian giant hornets from Japan in a display case at the Washington State Department of Agriculture.
By Ben Dooley
With dine-in restaurants shuttered and social distancing paramount, drive-throughs are now providing a crucial source of revenue during the pandemic.
By DAVID YAFFE-BELLANY
A Wendy’s With No Burgers as Meat Production Is Hit
Hundreds of the fast-food chain’s locations aren’t serving hamburgers and grocery stores are limiting meat purchases, as shoppers begin to feel the impact of meatpacking plant shutdowns.
By DAVID YAFFE-BELLANY and MICHAEL CORKERY
TRILOBITES
Your Chicken Is No Longer Pink. That Doesn’t Mean It’s Safe to Eat.
Next time you cook chicken, don’t rely on the color of the meat to tell you if it’s cooked enough to avoid food poisoning.
By JOANNA KLEIN
CRITIC’S NOTEBOOK
Will the Food Habits of Scallion Nation Outlast Quarantine?
The Great Depression and other hardships made lasting changes, but the recent boom in sourdough starters, vegetable gardening and buying local may not be as permanent.
By TEJAL RAO
Powerful Meat Industry Holds More Sway After Trump’s Order
The executive action signals that decisions around whether to close or reopen plants should be driven by the federal government, not local authorities.
By MICHAEL CORKERY, DAVID YAFFE-BELLANY and ANA SWANSON
A Quarantine Surprise: Americans Are Cooking More Seafood
In a rare bright spot for the fish trade, retail sales have set records, and consumers are trying species that even restaurants shy away from.
By PETE WELLS
Our New Favorite Ingredient
Americans are cooking a lot of fish these days, Pete Wells finds. And we’ve got recipes to suit.
By SAM SIFTON
One Tomato Sauce, Four Weeknight Dinners
With the addition of a few extra ingredients, one simple sauce can be transformed into four different meals and two versatile condiments.
Cook and freeze one large batch of tomato sauce to use as a building block for future meals.
By Kay Chun
7 Savory Pancakes for Any Time of Day
Prepare this easy savory pancake mix, pull a few items from the fridge and you’re just minutes away from breakfast, lunch or dinner.
By KAY CHUN
FROM THE PANTRY
If You Have Five Simple Ingredients, You Have This Dutch Baby
Stocked up on eggs, milk, butter, flour and salt? Make this weekend-worthy breakfast.
By MELISSA CLARK
FROM THE PANTRY
This Snickerdoodle in Poundcake Form Is Your Next Baking Project
Warming and gently spiced, this easy loaf cake comes together in just about an hour — and may not last nearly as long.
By MELISSA CLARK
Parmesan! Crusted! Chicken!
Take those boneless chicken breasts and give them a crispy, cheesy exterior you won’t soon forget.
By JULIA MOSKIN
Same Winery, Separate Labels
These six producers share a common point of view and work in the same facility, yet they are each making distinctive, individualistic wines.
By ERIC ASIMOV
In Japan, the ‘Murder Hornet’ Is Both a Lethal Threat and a Tasty Treat
Long before the insects found their way to American shores, some Japanese prized them for their numbing crunch and the venomous buzz they add to liquor.
Asian giant hornets from Japan in a display case at the Washington State Department of Agriculture.
By Ben Dooley