Food! Glorious Food! - The Rosh Hashana Edition, Now With Moar Julia Child!

[lsanderson]

The Magnificent 10: Restaurants That Changed How We Eat

By TEJAL RAO
List

‘Five-Second Rule’ for Food on Floor Is Untrue, Study Finds
By CHRISTOPHER MELE

How Tech Companies Disrupted Silicon Valley’s Restaurant Scene
By NICOLE PERLROTH

In Julia Child’s Provençal Kitchen

By JULIA MOSKIN
Recipes: Provençal White Wine Beef Daube | Julia Child’s Provençal Potato Gratin | Julia Child’s Eggplant-Walnut Dip

Roasted Figs and Chicken for a Sweet (and Savory) New Year
A Good Appetite
By MELISSA CLARK
Recipes: Roasted Chicken With Figs and Rosemary

Classic Rosh Hashana Desserts Get a Professional Upgrade

By JOAN NATHAN
Recipes: Apple Cider Honey Cake | Plum Almond Tart

A History Lesson, Served as Coconut-Seafood Soup

Eat
By FRANCIS LAM
Recipes: Hudutu | Sofrito | Machuca

Just Cook!

What to Cook
By SAM SIFTON

Two Cookbooks Offer Fresh Approaches for Rosh Hashana
Front Burner

Rice, My Mother’s Way

City Kitchen
By DAVID TANIS
Recipes: Baked Spinach Rice

Dorothy Cann Hamilton, Founder of French Culinary Institute, Dies in Crash at 67

By SAM ROBERTS

‘Shake. Stir. Sip.’ Takes the Math Out of Mixing Cocktails
By ROBERT SIMONSON

Science Fiction Meets Music (Fanatically) at Jupiter Disco

By ROBERT SIMONSON

With Albariño, or Any Wine, Don’t Forget the Context
Wine School
By ERIC ASIMOV

Bill Murray, Brooklyn Bartender

Shaken and Stirred
By FOSTER KAMER