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Food! Glorious Food!
Feb. 1st, 2023 03:02 pm36 HOURS
36 Hours in Oslo
The Norwegian capital is refashioning itself into a major cultural destination, with new museums, daring architecture, intriguing restaurants and myriad ways to celebrate the outdoors – even in the heart of winter.
By LISA ABEND
Eat Your Salad With a Spoon
Sohla El-Waylly’s quinoa and broccoli spoon salad, and more spoonable recipes.
By MELISSA CLARK
How to get the tang of citrus without using fruit
Our panel of chefs had no problem suggesting myriad alternatives to citrus fruit that still achieve that sharp, tangy flavour you crave …
Anna Berrill
A GOOD APPETITE
A Vegetarian Update for Old-School Tamale Pie
A bean-based chili and a little bit of spice bring this retro casserole into the modern age.
This tamale pie may not be as meaty, but it’s still as comforting as the original.
The Restless Quest for a Better Frozen Pizza
As shoppers flock to the freezer aisle, artisan pizzaiolos are using new tech and express shipping to give them pies that taste like the real thing. But the translation from fresh isn’t easy.
By JULIA MOSKIN
THE POUR
The American Wine Industry Has an Old People Problem
To find an audience with younger consumers, American winemakers need to make changes, and fast, a new report finds.
A new report finds that wine in cans is one way the American wine industry should court younger consumers.
By ERIC ASIMOV
36 Hours in Oslo
The Norwegian capital is refashioning itself into a major cultural destination, with new museums, daring architecture, intriguing restaurants and myriad ways to celebrate the outdoors – even in the heart of winter.
By LISA ABEND
Eat Your Salad With a Spoon
Sohla El-Waylly’s quinoa and broccoli spoon salad, and more spoonable recipes.
By MELISSA CLARK
How to get the tang of citrus without using fruit
Our panel of chefs had no problem suggesting myriad alternatives to citrus fruit that still achieve that sharp, tangy flavour you crave …
Anna Berrill
A GOOD APPETITE
A Vegetarian Update for Old-School Tamale Pie
A bean-based chili and a little bit of spice bring this retro casserole into the modern age.
This tamale pie may not be as meaty, but it’s still as comforting as the original.
The Restless Quest for a Better Frozen Pizza
As shoppers flock to the freezer aisle, artisan pizzaiolos are using new tech and express shipping to give them pies that taste like the real thing. But the translation from fresh isn’t easy.
By JULIA MOSKIN
THE POUR
The American Wine Industry Has an Old People Problem
To find an audience with younger consumers, American winemakers need to make changes, and fast, a new report finds.
A new report finds that wine in cans is one way the American wine industry should court younger consumers.
By ERIC ASIMOV
