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Food! Glorious Food!
Oct. 27th, 2021 10:49 amThis Year’s Thanksgiving Feast Will Wallop the Wallet
Nearly every ingredient, from the turkey to the after-dinner coffee, is expected to cost more, for a host of reasons.
By KIM SEVERSON
How to make the perfect pumpkin soup – recipe
A good squash is your best bet for this substantial seasonal soup, so forget those grown-for-looks-not-flavour orange pumpkins
Felicity Cloake’s perfect pumpkin soup.
By Felicity Cloake
A GOOD APPETITE
Instant Pot Wisdom, Half a Decade Later
Melissa Clark on how to get the most out of your electric pressure cooker, whether you’re just starting out with it or already an expert.
Knowing what to cook in your electric pressure cooker can set you up for weeknight successes.
By Melissa Clark
Mortars, Pestles and the Comfort of a Culinary Ritual
Few things yield texture and flavor — as well as connection — as affectingly as this kitchen tool, Yewande Komolafe writes.
Grinding and pounding aromatics by hand can yield textures and flavors that are full of nuance.
By Yewande Komolafe
EAT
Dinner for 10? Make This Party Wreath.
This festively retro dish will delight a dinner with friends, however many you invite.
By TEJAL RAO
What to Do With All Those Apples
Did you bring home a ton from the orchard, too? Here’s how to use them.
Five apple recipes.
By EMILY WEINSTEIN
FRONT BURNER
A Domestic Prosciutto From the Ozarks
True Story Foods dry-ages its new prosciutto for 10 months.
True Story Foods prosciutto, six 3-ounce packages, $69.99, truestoryfoods.com.
By FLORENCE FABRICANT
FRONT BURNER
Come for the Focaccia, Stay for the History
“Liguria the Cookbook,” from Laurel Evans, shows the breadth of the Italian region’s cuisine.
“Liguria the Cookbook: Recipes From the Italian Riviera” by Laurel Evans (Rizzoli, $45).
By FLORENCE FABRICANT
Pasta! Pasta! Pasta!
New Orleans Po Boys
Breads
Pumpkin Cheese Cake from a couple of years ago (1570)
Curried Squash Galette
14 Showstopping Desserts That Don’t Require a Mixer
Shortbread cookies, famous brownies, peanut butter cups and other treats can be yours to enjoy with just a little elbow grease.
Dawn Perry’s peanut butter raspberry bars.
By Nikita Richardson
Last Call for the Beer Bar?
Once the best place in town to discover new craft beers, bars are finding it hard to compete with brewery taprooms.
By Joshua M. Bernstein
THE POUR
Embracing an Unloved Grape
The Mountain Tides labels are based on photos evoking the distinctive character of the vineyards. This one is from Clement Hills.
By Eric Asimov
Nearly every ingredient, from the turkey to the after-dinner coffee, is expected to cost more, for a host of reasons.
By KIM SEVERSON
How to make the perfect pumpkin soup – recipe
A good squash is your best bet for this substantial seasonal soup, so forget those grown-for-looks-not-flavour orange pumpkins
Felicity Cloake’s perfect pumpkin soup.
By Felicity Cloake
A GOOD APPETITE
Instant Pot Wisdom, Half a Decade Later
Melissa Clark on how to get the most out of your electric pressure cooker, whether you’re just starting out with it or already an expert.
Knowing what to cook in your electric pressure cooker can set you up for weeknight successes.
By Melissa Clark
Mortars, Pestles and the Comfort of a Culinary Ritual
Few things yield texture and flavor — as well as connection — as affectingly as this kitchen tool, Yewande Komolafe writes.
Grinding and pounding aromatics by hand can yield textures and flavors that are full of nuance.
By Yewande Komolafe
EAT
Dinner for 10? Make This Party Wreath.
This festively retro dish will delight a dinner with friends, however many you invite.
By TEJAL RAO
What to Do With All Those Apples
Did you bring home a ton from the orchard, too? Here’s how to use them.
Five apple recipes.
By EMILY WEINSTEIN
FRONT BURNER
A Domestic Prosciutto From the Ozarks
True Story Foods dry-ages its new prosciutto for 10 months.
True Story Foods prosciutto, six 3-ounce packages, $69.99, truestoryfoods.com.
By FLORENCE FABRICANT
FRONT BURNER
Come for the Focaccia, Stay for the History
“Liguria the Cookbook,” from Laurel Evans, shows the breadth of the Italian region’s cuisine.
“Liguria the Cookbook: Recipes From the Italian Riviera” by Laurel Evans (Rizzoli, $45).
By FLORENCE FABRICANT
Pasta! Pasta! Pasta!
New Orleans Po Boys
Breads
Pumpkin Cheese Cake from a couple of years ago (1570)
Curried Squash Galette
14 Showstopping Desserts That Don’t Require a Mixer
Shortbread cookies, famous brownies, peanut butter cups and other treats can be yours to enjoy with just a little elbow grease.
Dawn Perry’s peanut butter raspberry bars.
By Nikita Richardson
Last Call for the Beer Bar?
Once the best place in town to discover new craft beers, bars are finding it hard to compete with brewery taprooms.
By Joshua M. Bernstein
THE POUR
Embracing an Unloved Grape
The Mountain Tides labels are based on photos evoking the distinctive character of the vineyards. This one is from Clement Hills.
By Eric Asimov
