Food! Glorious Food!

[lsanderson]

Juli Soler, the El Bulli Restaurateur Who Changed Dining, Dies at 66
By WILLIAM GRIMES

California’s Drought Changes Habits in the Kitchen
By KIM SEVERSON
Recipe: Pressure Cooker Beef Pho

Fried Chicken Stars in This Make-Ahead Meal
By MELISSA CLARK
Recipes: Panzanella With Mozzarella and Herbs | Make-Ahead Fried Chicken | Coconut Cream Cake With Peaches

From the Farmers’ Market to the Freezer
By RACHEL WHARTON
Recipe: Muhammara (Red Pepper and Walnut Spread)

Summery Rice Noodles With Coconut Milk, Curry and Shrimp
By DAVID TANIS

Recipe: Curry Noodles With Shrimp and Coconut

Roasted Monkfish, a Dish to Fool Lobster Lovers
By MARTHA ROSE SHULMAN

Recipe: Monkfish à la Provençale

Condiments Galore at New York’s Fancy Food Show
By FLORENCE FABRICANT

Eat a Peach
By SAM SIFTON

Recipe: Perfect Peach Pie

Cherry Bombe’s Claudia Wu and Her Trusty Ice-Cream Maker
By LIGAYA MISHAN

A New Pineapple Rum, With a Nod to Dickens
By ROBERT SIMONSON
Recipe: Pineapple Express

Your Next Lesson: Santorini Assyrtiko
By ERIC ASIMOV



Argyros Santorini Assyrtiko 2014 (Athenee Importers, Hempstead, N.Y.) $24

Hatzidakis Santorini 2014 (Frederick Wildman & Sons, New York) $22

Gai’a Santorini Assyrtiko Wild Ferment 2014 (Athenee Importers) $25

Dale DeGroff on the Origin of Cocktails, Katrina and the Rainbow Room
By MICHAEL T. LUONGO

Comments

[don-fitch.livejournal.com]

One of those cites has a horrible photo of someone watering a tree at the base of its trunk. Any roots there are woody and the water does them no good (and perhaps some harm, in terms of fungus infection). General Rule of Thumb: the feeder roots which actually absorb water & benefit the plant are out at about and somewhat beyond the "drip line" -- the outer edge of the plant. Applying water along the outer edges of the streetside planting area might help the plant. Otherwise, all it does is help the person feel useful... wrongly. I don't think that ought to be encouraged

[don-fitch.livejournal.com]

Oh, and while you're at it, monkfish liver, made into a kind of fresh sausage and sliced, makes a perfectly marvelous sushi.