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- Tue, 14:11: RT @duncanjeremy: Can someone explain to me why the same people who don't need to wear a mask because God will look after them also need an…
- Tue, 14:12: RT @JohnFugelsang: “When you take the time to attack someone’s character, when you essentially call them dishonest and lacking in integrity…
- Tue, 19:56: RT @SteveRustad1: The GOP blamed Obama when 4 Americans died in Benghazi. They were outraged. 82,000 Americans have died in this pandemic…
- Tue, 19:56: RT @guardian: Coronavirus patient DNA study could tell us why some fare worse https://t.co/a3vDFF5RaP
- Tue, 20:11: RT @Hope012015: Hypocrisy, Thy Name Is Fox News | @crooksandliars https://t.co/itzqIP9WtL
- Wed, 07:13: RT @67jewelCDH: At a Target store in Van Nuys, CA, two men entered without masks in violation of posted store rules. When an employee tried…
- Wed, 07:13: RT @DaveMallisk: Careful there. Big blubber is watching you.
- Wed, 07:14: RT @nitagale: To #MAGA who keep saying I look & talk like a whore, I’d rather be a: Whore than a wanker Vulgar than vainglorious Tart th…
- Wed, 07:15: RT @JuddLegum: UPDATE: @Kroger just disclosed CEO Rodney McMullen received $21 MILLION in compensation in 2019 The details of his compensa…
- Wed, 07:16: RT @Phil_Lewis_: The MOVE bombing: 35 years ago on this date, the Philadelphia police department bombed a Black residential neighborhood, k…
May. 13th, 2020
Food! Glorious Food!
May. 13th, 2020 12:18 pmBreaking the Ramadan Fast in Quarantine
The evening meal is usually a time for community, but this year, Muslims have to adapt.
By AMELIA NIERENBERG
From Coffee Filter to Safety Mask, in a Hurry
Melitta, the German maker of the original paper coffee filter, retooled its production to make masks. A director called the filter’s perfect fit over the face “a gift from heaven.”
"The first million went to Melitta workers and retirees and their families. Most of the second million have already been donated locally."
By CHRISTOPHER F. SCHUETZE
Pork Chops vs. People: Battling Coronavirus in an Iowa Meat Plant
After President Trump’s executive order, meat plants are reopening. Can they do so without endangering their low-wage workers and their communities?
By ANA SWANSON, DAVID YAFFE-BELLANY and MICHAEL CORKERY
What to Do With 50 Pounds of Potatoes? The Quandaries of Bulk Buying
The pandemic has turned many cooks into big-volume shoppers, and left them puzzling out how to manage a bursting pantry of ingredients.
By PRIYA KRISHNA
Uber Said to Be in Talks to Acquire Grubhub
A deal would unite two large players in food delivery as more people order in meals during the pandemic.
By MIKE ISAAC and KATE CONGER
Opinions
The rise and fall of Alison Roman
By Molly Roberts
Editorial Writer
Small Farms in N.Y. Are Experiencing a Surprising Boom. Here’s Why.
When the restaurants closed, factory farms lost their customers. Local produce is suddenly in demand.
By CHARITY ROBEY
If You Can Boil Water, You Can Make Dinner
With a few additions and smart timing, a simple pot of boiling water can become a complete meal.
By ALI SLAGLE
THE WORLD THROUGH A LENS
An Intimate Look at Italy’s Saffron Harvest
In the Abruzzo region of Italy, harvesting the lucrative spice is a centuries-old tradition, infused with a deep-seated passion for the land and its history.
By SUSAN WRIGHT
Eating in Xi’an, Where Wheat and Lamb Speak to China’s Varied Palate
In the city’s Muslim Quarter, meals are a celebration of globalization and ethnic diversity — and a lasting defense against erasure.
By LIGAYA MISHAN
FROM THE PANTRY
The Coziest Vegetable-and-Sausage Soup for Those Chilly May Days
Make a big pot, brimming with roots and greens from the crisper, for a little bit of comfort.
By MELISSA CLARK
We Say Potato
David Tanis has three new recipes for all those Yukon Golds you have lurking in the fridge: for patatas bravas, potato salad and a spiced potato soup.
By SAM SIFTON
FRONT BURNER
Sea Urchins Star in This Food Film
A new documentary, now available to stream, looks at the history and habitat of the delicacy.
By FLORENCE FABRICANT
FRONT BURNER
Chocolate and Cheese, if You Please
Websites help shoppers find mail-order cheeses, chocolates, farmers and purveyors.
By FLORENCE FABRICANT
The Best Baked Beans
Ali Slagle’s cheesy, spicy black bean bake is a great feed, and even better with a little bit of crisp bacon crumbled on top.
By SAM SIFTON
Make Ice Cream, in a Mason Jar
If you are over quar-baking, iced confections might be the next thing.
By AMELIA NIERENBERG
For Lemon Lovers
Tart, floral and intensely lemony, Alison Roman’s low-and-slowish cooked salmon is revelatory.
By EMILY WEINSTEIN
11 of Our Best Weekend Reads
Joanna Gaines on empire building. A look at the future of travel. Walks that help us cope. Val Kilmer. And more.
By KALY SOTO
No Yeast at the Store? No Problem. It’s Everywhere in Your Home.
You just need to corral and nurture the stuff, which should be easy for anyone with some time and patience.
By HENRY FOUNTAIN
The T List: Five Things We Recommend This Week
Iced cookies too exquisite to eat — and more.
You Don’t Need Whiskey for an Old-Fashioned, or Vodka for a Cosmo
The classic formulas work just as well with many things you may already have in your bar.
By REBEKAH PEPPLER
EAT
A Bloody Mary Mix That Is as Good Virgin as It Is Spiked
Tomato juice doctored up with spices is a remarkable workhorse. I use it to brace myself for work or to unwind when I’m escaping.
By GABRIELLE HAMILTON
The evening meal is usually a time for community, but this year, Muslims have to adapt.
By AMELIA NIERENBERG
From Coffee Filter to Safety Mask, in a Hurry
Melitta, the German maker of the original paper coffee filter, retooled its production to make masks. A director called the filter’s perfect fit over the face “a gift from heaven.”
"The first million went to Melitta workers and retirees and their families. Most of the second million have already been donated locally."
By CHRISTOPHER F. SCHUETZE
Pork Chops vs. People: Battling Coronavirus in an Iowa Meat Plant
After President Trump’s executive order, meat plants are reopening. Can they do so without endangering their low-wage workers and their communities?
By ANA SWANSON, DAVID YAFFE-BELLANY and MICHAEL CORKERY
What to Do With 50 Pounds of Potatoes? The Quandaries of Bulk Buying
The pandemic has turned many cooks into big-volume shoppers, and left them puzzling out how to manage a bursting pantry of ingredients.
By PRIYA KRISHNA
Uber Said to Be in Talks to Acquire Grubhub
A deal would unite two large players in food delivery as more people order in meals during the pandemic.
By MIKE ISAAC and KATE CONGER
Opinions
The rise and fall of Alison Roman
By Molly Roberts
Editorial Writer
Small Farms in N.Y. Are Experiencing a Surprising Boom. Here’s Why.
When the restaurants closed, factory farms lost their customers. Local produce is suddenly in demand.
By CHARITY ROBEY
If You Can Boil Water, You Can Make Dinner
With a few additions and smart timing, a simple pot of boiling water can become a complete meal.
By ALI SLAGLE
THE WORLD THROUGH A LENS
An Intimate Look at Italy’s Saffron Harvest
In the Abruzzo region of Italy, harvesting the lucrative spice is a centuries-old tradition, infused with a deep-seated passion for the land and its history.
By SUSAN WRIGHT
Eating in Xi’an, Where Wheat and Lamb Speak to China’s Varied Palate
In the city’s Muslim Quarter, meals are a celebration of globalization and ethnic diversity — and a lasting defense against erasure.
By LIGAYA MISHAN
FROM THE PANTRY
The Coziest Vegetable-and-Sausage Soup for Those Chilly May Days
Make a big pot, brimming with roots and greens from the crisper, for a little bit of comfort.
By MELISSA CLARK
We Say Potato
David Tanis has three new recipes for all those Yukon Golds you have lurking in the fridge: for patatas bravas, potato salad and a spiced potato soup.
By SAM SIFTON
FRONT BURNER
Sea Urchins Star in This Food Film
A new documentary, now available to stream, looks at the history and habitat of the delicacy.
By FLORENCE FABRICANT
FRONT BURNER
Chocolate and Cheese, if You Please
Websites help shoppers find mail-order cheeses, chocolates, farmers and purveyors.
By FLORENCE FABRICANT
The Best Baked Beans
Ali Slagle’s cheesy, spicy black bean bake is a great feed, and even better with a little bit of crisp bacon crumbled on top.
By SAM SIFTON
Make Ice Cream, in a Mason Jar
If you are over quar-baking, iced confections might be the next thing.
By AMELIA NIERENBERG
For Lemon Lovers
Tart, floral and intensely lemony, Alison Roman’s low-and-slowish cooked salmon is revelatory.
By EMILY WEINSTEIN
11 of Our Best Weekend Reads
Joanna Gaines on empire building. A look at the future of travel. Walks that help us cope. Val Kilmer. And more.
By KALY SOTO
No Yeast at the Store? No Problem. It’s Everywhere in Your Home.
You just need to corral and nurture the stuff, which should be easy for anyone with some time and patience.
By HENRY FOUNTAIN
The T List: Five Things We Recommend This Week
Iced cookies too exquisite to eat — and more.
You Don’t Need Whiskey for an Old-Fashioned, or Vodka for a Cosmo
The classic formulas work just as well with many things you may already have in your bar.
By REBEKAH PEPPLER
EAT
A Bloody Mary Mix That Is as Good Virgin as It Is Spiked
Tomato juice doctored up with spices is a remarkable workhorse. I use it to brace myself for work or to unwind when I’m escaping.
By GABRIELLE HAMILTON