Food! Glorious Food!

[lsanderson]

Mario Batali (Yes, in His Orange Crocs) to Prepare Obamas’ Last State Dinner
White House Letter
By JULIE HIRSCHFELD DAVIS

Marmite Survives After ‘Brexit’ Spurs Tesco-Unilever Price Dispute
By KIMIKO DE FREYTAS-TAMURA

‘The Great British Bake Off’ Changes the Way the British Bake

By MELISSA CLARK
Recipes: Lemon Drizzle Cake | Victoria Spongecake

“The good bit is that supermarkets have doubled the size of their baking sections,” she said. “But I find it annoying because baking, that’s always been my thing. Now it’s everybody’s thing.”

A Snack Tray to Gather the Family Around
Eat

By GABRIELLE HAMILTON
Recipe: Celery Toasts

Duck to Devour
City Kitchen

By DAVID TANIS
Recipe: Braised Duck Legs With Plums and Red Wine

Creating a Pastry Chef From Scratch
By NOAM SCHEIBER

Tomatoes:

In Refrigerators, Tomatoes Lose Flavor at the Genetic Level
Trilobites
By JOANNA KLEIN

Why You Should Refrigerate Tomatoes and Ignore Anyone Who Says Otherwise (2014)
DANIEL GRITZER

Massimo Bottura, the Chef Behind the World’s Best Restaurant
The whirling dervish joyfully defies convention, whether it’s upending the traditions of Italian cooking or bringing pleasure into how we feed the hungry.
By JEFF GORDINIER

Christopher Kimball’s Milk Street Magazine Releases First Issue
Front Burner
By FLORENCE FABRICANT

Crack Skulls Without Consequence
Front Burner

By FLORENCE FABRICANT

A Deli Feast for Football Fans
Front Burner

By FLORENCE FABRICANT
Only $175! ;-)

Creepy Crawly Chocolates for Halloween
Front Burner

By FLORENCE FABRICANT

A Pie Made With Onions — and Good Vibes
Eat

By TEJAL RAO
Recipe: Vertamae Smart-Grosvenor’s Onion Pie

Putting Together the Details of Oregon Pinot Noir
Wine School
By ERIC ASIMOV

The Bar That Saved Me
When waiters are polite heroes.
By Sara Benincasa
Shamelessly Stolen from supergee