Food! Glorious Food!

[lsanderson]

Is Alcohol Good for You? An Industry-Backed Study Seeks Answers
By RONI CARYN RABIN

Chef Sean Brock Puts Down the Bourbon and Begins a New Quest



By KIM SEVERSON

Oreo Finds a Sweet Spot Between Novelty and Nostalgia. But How Does It Taste?
By TEJAL RAO

The Joy of Reading About Cooking
Critic’s Take
By TEJAL RAO

Eggplant Favorites, Rooted in Sicily


Pasta alla Norma is a humble dish, yet justly famous. Fried eggplant cubes are tossed with a simple tomato sauce, pasta and ricotta salata.

City Kitchen
By DAVID TANIS
Recipes: Classic Pasta alla Norma | Eggplant Caponata | Baked Eggplant With Ricotta, Mozzarella and Anchovy


Use Berries in Abundance


Pistachio and raspberry tart.

By YOTAM OTTOLENGHI
Recipes: Blueberry, Almond and Lemon Cake | Pistachio and Raspberry Tart

Don’t Think, Just Drink
Wine School
By ERIC ASIMOV

Red, Wet and Bitter … but Not Campari or Aperolhttps://www.nytimes.com/2017/06/30/dining/aperitivo-drinks-bitter-liqueurs.html?ref=dining


An assortment of aperitivos, from left, Cinque and Rabarbaro by Don Ciccio & Figli, Peychaud’s Aperitivo by Sazerac, Galliano L’Aperitivo by Galliano, Bruto Americano of St. George Spirits and Luna Amara by Don Ciccio & Figli.

By ROBERT SIMONSON

Rosé Makes a Peachy Base for Summer Cocktails


Three rosé cocktails, from left: City of Rosés, Rosé Royale and Sagaponack

By FLORENCE FABRICANT
Recipes: City of Rosés | Sagaponack Sangria | Rosé Royale