Food! Glorious Food!
Jul. 19th, 2017 03:30 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsandersonNorth of Nordic: A Young Chef Invents ‘Neo-Fjordic’ Cuisine
Slide Show
By JULIA MOSKIN
Why would an ambitious chef open a restaurant in western Norway, where only 3 percent of the land is arable and the growing season is a blip?
A Match Made in Baking and Blue Ribbons
By KIM SEVERSON
Two Atlanta doctors are cleaning up at the competitions, joined in marriage and a fervent commitment to cakes, pies and bakeware.
A GOOD APPETITE
This light herb and pasta dish uses the heat from freshly boiled pasta to melt the mozzarella without requiring an oven.
Pasta, Herbs and Plenty of Melting Mozzarella
By MELISSA CLARK
This warm-weather dish is light, bright and garlicky — and easy to make.
Recipe: Pasta With Mint, Basil and Fresh Mozzarella
CITY KITCHEN
Old-fashioned scalloped corn, a bubbling, creamy casserole topped with toasted, buttery cracker crumbs, is an alternative to corn on the cob.
Finding Comfort in Scalloped Corn
By DAVID TANIS
This homey, bubbling, creamy casserole topped with toasted, buttery cracker crumbs is an alternative to corn on the cob.
Recipe: Old-Fashioned Scalloped Corn
FRONT BURNER
A cast-iron spice grinder from Skeppshult.
Swedish Gadget Crushes Spices With a Few Twists
By FLORENCE FABRICANT
The rough-hewed cast-iron grinder from Skeppshult can store ground spices, too.
Only $58!
EAT
The Surprising Elegance of Braised Beef Tongue
By GABRIELLE HAMILTON
Braised tongue dressed with a sauce gribiche lively with tarragon and parsley, cornichons and capers.
The unconventional cut dressed with sauce gribiche can make you appreciate a meat you might otherwise avoid.
Recipes: Braised Tongue | Sauce Gribiche
WINES OF THE TIMES
Montepulciano d’Abruzzo doesn’t have the star power of many other Italian wines and regions, but it has enough going for it to warrant a second look.
Lively and Refreshing Wines at the Right Price
By ERIC ASIMOV
Montepulciano d’Abruzzo doesn’t have the star power of many other Italian wines and regions, but it has enough going for it to warrant a second look.
Slide Show
By JULIA MOSKIN
Why would an ambitious chef open a restaurant in western Norway, where only 3 percent of the land is arable and the growing season is a blip?
A Match Made in Baking and Blue Ribbons
By KIM SEVERSON
Two Atlanta doctors are cleaning up at the competitions, joined in marriage and a fervent commitment to cakes, pies and bakeware.
A GOOD APPETITE
This light herb and pasta dish uses the heat from freshly boiled pasta to melt the mozzarella without requiring an oven.
Pasta, Herbs and Plenty of Melting Mozzarella
By MELISSA CLARK
This warm-weather dish is light, bright and garlicky — and easy to make.
Recipe: Pasta With Mint, Basil and Fresh Mozzarella
CITY KITCHEN
Old-fashioned scalloped corn, a bubbling, creamy casserole topped with toasted, buttery cracker crumbs, is an alternative to corn on the cob.
Finding Comfort in Scalloped Corn
By DAVID TANIS
This homey, bubbling, creamy casserole topped with toasted, buttery cracker crumbs is an alternative to corn on the cob.
Recipe: Old-Fashioned Scalloped Corn
FRONT BURNER
A cast-iron spice grinder from Skeppshult.
Swedish Gadget Crushes Spices With a Few Twists
By FLORENCE FABRICANT
The rough-hewed cast-iron grinder from Skeppshult can store ground spices, too.
Only $58!
EAT
The Surprising Elegance of Braised Beef Tongue
By GABRIELLE HAMILTON
Braised tongue dressed with a sauce gribiche lively with tarragon and parsley, cornichons and capers.
The unconventional cut dressed with sauce gribiche can make you appreciate a meat you might otherwise avoid.
Recipes: Braised Tongue | Sauce Gribiche
WINES OF THE TIMES
Montepulciano d’Abruzzo doesn’t have the star power of many other Italian wines and regions, but it has enough going for it to warrant a second look.
Lively and Refreshing Wines at the Right Price
By ERIC ASIMOV
Montepulciano d’Abruzzo doesn’t have the star power of many other Italian wines and regions, but it has enough going for it to warrant a second look.
