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Aug. 25th, 2021
Food! Glorious Food!
Aug. 25th, 2021 12:33 pmTHE SATURDAY PROFILE
‘Super Taster’ Who Lost Sense of Smell Is Helping Italians Regain It
A celebrated epicure in Italy was devastated when Covid-19 first stole, then warped his sense of taste. Through training, Michele Crippa has recaptured some of it and is now on a quest to aid others.
By EMMA BUBOLA
THE WELL NEWSLETTER
The Dos and Don’ts of Fermented Foods
Is all yogurt created equal? Does it matter if the kimchi is spicy? And what if my kombucha has sugar? Your questions answered.
By TARA PARKER-POPE
Sea Scallops Farmed in Maine Aren’t Just Sustainable. They’re Helping Their Habitat.
There are only a handful of these farms in the United States, most run by fishing families in Maine. But their number is growing.
By MELISSA CLARK
Some Assembly Required
An expertly curated platter makes for ideal late-summer eating.
By TEJAL RAO
This Fish Is Sustainable, Cheap and Delicious on the Grill
Porgies deserve more attention. Chefs love them and you will, too.
At Shuka in SoHo, porgy is offered grilled whole and stuffed with lemon and herbs.
By Florence Fabricant
EAT
My Auntie Taught Me the Secret to a Perfect Breakfast: Improvise
Upma is a simple, delicious South Indian breakfast dish that you can make differently every time.
By TEJAL RAO
These Tricks.
Treat the fruit like a cucumber (they’re related), and add it to a Greek salad or turn it into a soup, to name just a few ideas.
By Florence Fabricant
LETTER OF RECOMMENDATION
Raw Onions Are the Best Food. Let Me Explain.
There’s no greater pleasure than biting into a slice of a raw red onion and tasting its stinging sharpness.
By IVA DIXIT
Get That Corn
Eat it in a salad with halloumi, over fish or tofu, in a pasta, or on its own with tartar butter.
By EMILY WEINSTEIN
By Emily Weinstein
A Delicate Dessert That Puts the Whole Lemon to Use
These lemon-labneh possets make the most of peels, egg whites and any extra yogurt you may have on hand, Yotam Ottolenghi writes.
These lemon-labneh possets are finished with meringue shards and a burnt lemon powder.
By Yotam Ottolenghi
How to Make Dinner Without Cooking Anything
Follow a simple formula for colorful, satisfying dishes that don’t require turning on the oven or stove.
Prepared proteins, such as rotisserie chicken, help hearty salads come together quickly.
By ALI SLAGLE
Tomato
Lemonade
Angel Cake
Gattafin
20 Wines Under $20: For When the Weather Is Sultry
The needs are different when it’s hot and sticky: Lighter-bodied wines, more whites and rosés than reds, refreshment rather than solidity.
By Eric Asimov
‘Super Taster’ Who Lost Sense of Smell Is Helping Italians Regain It
A celebrated epicure in Italy was devastated when Covid-19 first stole, then warped his sense of taste. Through training, Michele Crippa has recaptured some of it and is now on a quest to aid others.
By EMMA BUBOLA
THE WELL NEWSLETTER
The Dos and Don’ts of Fermented Foods
Is all yogurt created equal? Does it matter if the kimchi is spicy? And what if my kombucha has sugar? Your questions answered.
By TARA PARKER-POPE
Sea Scallops Farmed in Maine Aren’t Just Sustainable. They’re Helping Their Habitat.
There are only a handful of these farms in the United States, most run by fishing families in Maine. But their number is growing.
By MELISSA CLARK
Some Assembly Required
An expertly curated platter makes for ideal late-summer eating.
By TEJAL RAO
This Fish Is Sustainable, Cheap and Delicious on the Grill
Porgies deserve more attention. Chefs love them and you will, too.
At Shuka in SoHo, porgy is offered grilled whole and stuffed with lemon and herbs.
By Florence Fabricant
EAT
My Auntie Taught Me the Secret to a Perfect Breakfast: Improvise
Upma is a simple, delicious South Indian breakfast dish that you can make differently every time.
By TEJAL RAO
These Tricks.
Treat the fruit like a cucumber (they’re related), and add it to a Greek salad or turn it into a soup, to name just a few ideas.
By Florence Fabricant
LETTER OF RECOMMENDATION
Raw Onions Are the Best Food. Let Me Explain.
There’s no greater pleasure than biting into a slice of a raw red onion and tasting its stinging sharpness.
By IVA DIXIT
Get That Corn
Eat it in a salad with halloumi, over fish or tofu, in a pasta, or on its own with tartar butter.
By EMILY WEINSTEINBy Emily Weinstein
A Delicate Dessert That Puts the Whole Lemon to Use
These lemon-labneh possets make the most of peels, egg whites and any extra yogurt you may have on hand, Yotam Ottolenghi writes.
These lemon-labneh possets are finished with meringue shards and a burnt lemon powder.
By Yotam Ottolenghi
How to Make Dinner Without Cooking Anything
Follow a simple formula for colorful, satisfying dishes that don’t require turning on the oven or stove.
Prepared proteins, such as rotisserie chicken, help hearty salads come together quickly.
By ALI SLAGLE
Tomato
Lemonade
Angel Cake
Gattafin
20 Wines Under $20: For When the Weather Is Sultry
The needs are different when it’s hot and sticky: Lighter-bodied wines, more whites and rosés than reds, refreshment rather than solidity.
By Eric Asimov