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Food! Glorious Food!
May. 20th, 2020 10:56 amThe New Face of Restaurant Hospitality Wears a Mask
As dining rooms slowly reopen, owners are scrambling to reduce risks and reassure customers with an array of gear. Face coverings lead the way.
The staff at Chops Lobster Bar in the Buckhead neighborhood of Atlanta preparing for a shift, in the facial uniform of the moment.
By Kim Severson
TRILOBITES
Elephants Really Can’t Hold Their Liquor
Humans and other species have a gene mutation that lets them digest alcohol. In other species, it’s missing.
Look at these lightweights at the Elephant Conservation Center in Laos.
By Rachel Nuwer
America’s Obsession With Cheap Meat
Meat-eating is part of the American identity, a tradition that underlies efforts to keep slaughterhouses open despite coronavirus outbreaks.
By JANE ZIEGELMAN
Alison Roman’s New York Times column on hiatus after flap with Chrissy Teigen and Marie Kondo
By Tim Carman
FRONT BURNER
A Cheese 20 Years in the Making
Hook’s Cheese in Mineral Point, Wis., is among the few Cheddar makers aging its cheeses past two years.
By Florence Fabricant
FROM THE PANTRY
These No-Bake Bars Are the Next Best Thing to a Peanut Butter Cup
Sweetened peanut butter topped with a simple chocolate shell, you’ll want to keep these treats on hand in the fridge — if they last that long.
By Melissa Clark
ONE GOOD MEAL
A Hotelier’s Spicy Fish Stew
As she prepares to embark on a new chapter, Liz Lambert has rediscovered the joy of sharing food with her family.
The finished product should have a rusty red color, a spike of acid and a touch of heat.
By Nick Marino
Glorious Chicken on the Grill
The hardest meat to grill can also be the best if it’s prepared and cooked properly. Here are the basic principles to follow.
Spatchcocked, slashed and stuffed with sliced lemon, this whole chicken stays juicy despite the heat of the grill.
By Clare de Boer
FROM THE PANTRY
This Buttery Caper Sauce Will Lift Any Vegetable (or Meat)
For a simple meal with loads of flavor, pair this sauce with in-season asparagus and scrambled eggs, or add it to whatever is in the crisper.
By Melissa Clark
FRONT BURNER
Torch & Crown Opens Its Manhattan Brewery
The company, currently brewing at a facility in the Bronx, will sell canned beer from the new SoHo shop.
By Florence Fabricant
As dining rooms slowly reopen, owners are scrambling to reduce risks and reassure customers with an array of gear. Face coverings lead the way.
The staff at Chops Lobster Bar in the Buckhead neighborhood of Atlanta preparing for a shift, in the facial uniform of the moment.
By Kim Severson
TRILOBITES
Elephants Really Can’t Hold Their Liquor
Humans and other species have a gene mutation that lets them digest alcohol. In other species, it’s missing.
Look at these lightweights at the Elephant Conservation Center in Laos.
By Rachel Nuwer
America’s Obsession With Cheap Meat
Meat-eating is part of the American identity, a tradition that underlies efforts to keep slaughterhouses open despite coronavirus outbreaks.
By JANE ZIEGELMAN
Alison Roman’s New York Times column on hiatus after flap with Chrissy Teigen and Marie Kondo
By Tim Carman
FRONT BURNER
A Cheese 20 Years in the Making
Hook’s Cheese in Mineral Point, Wis., is among the few Cheddar makers aging its cheeses past two years.
By Florence Fabricant
FROM THE PANTRY
These No-Bake Bars Are the Next Best Thing to a Peanut Butter Cup
Sweetened peanut butter topped with a simple chocolate shell, you’ll want to keep these treats on hand in the fridge — if they last that long.
By Melissa Clark
ONE GOOD MEAL
A Hotelier’s Spicy Fish Stew
As she prepares to embark on a new chapter, Liz Lambert has rediscovered the joy of sharing food with her family.
The finished product should have a rusty red color, a spike of acid and a touch of heat.
By Nick Marino
Glorious Chicken on the Grill
The hardest meat to grill can also be the best if it’s prepared and cooked properly. Here are the basic principles to follow.
Spatchcocked, slashed and stuffed with sliced lemon, this whole chicken stays juicy despite the heat of the grill.
By Clare de Boer
FROM THE PANTRY
This Buttery Caper Sauce Will Lift Any Vegetable (or Meat)
For a simple meal with loads of flavor, pair this sauce with in-season asparagus and scrambled eggs, or add it to whatever is in the crisper.
By Melissa Clark
FRONT BURNER
Torch & Crown Opens Its Manhattan Brewery
The company, currently brewing at a facility in the Bronx, will sell canned beer from the new SoHo shop.
By Florence Fabricant
