Food! Glorious Food!
Jan. 24th, 2018 10:16 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsandersonBITES
A Detroit Restaurant With Deep Local Roots
The food at Lady of the House, in the Corktown neighborhood, could be described as seasonal-voluptuous.
By REBECCA FLINT MARX
RESTAURANT REVIEW
Can Fancy Chefs Excel at Fast, Cheap Food? Two Case Studies
Mark Ladner’s Pasta Flyer and Nick Anderer’s Martina aim for everyday Italian cuisine that’s actually about the food.
By PETE WELLS
AUSTRALIA FARE
Saba’s Brings Ethiopia to Melbourne With Joy and Spices
Lovingly prepared home cooking in a hip Melbourne neighborhood.
By BESHA RODELL
A New School of Pastry Chefs Got Its Start in Architecture
Whether they dazzle or intrigue, these desserts always work in a carefully thought-out way that defies the flashy concoctions on Instagram.
By PRIYA KRISHNA
MY DETOX
A Designer’s Plant-Based Chili Recipe for Cold Winter Days
Aurora James, of Brother Vellies, shares the dish her mother used to make in the ’70s that feels “like a warm hug.”
By KARI MOLVAR
FRONT BURNER
Inn at Little Washington Celebrates 40 Years
The Washington, Va., restaurant and hotel will kick off the milestone with a dinner, then a garden party.
By FLORENCE FABRICANT
New Book on the History of American Food
Personal accounts add color to Bruce Kraig’s “A Rich and Fertile Land.”
By FLORENCE FABRICANT
Made for the Perfect Drink
Old Forester Cocktail Provisions includes bitters, syrups and a tincture for a better old-fashioned.
By FLORENCE FABRICANT
Serenity and Ice Cream Sandwiches at the Little One
The dessert shop on East Broadway is a project from two Dominique Ansel and La Sirena alums.
By FLORENCE FABRICANT
For Caviar Tastes on a Craft-Beer Budget
Regiis Ova is a more affordably priced line of caviars from the chef Thomas Keller.
By FLORENCE FABRICANT
WHAT TO COOK
What to Cook Right Now
Make up a smothered chicken, with braised greens and mashed potatoes, or even just eat ramen and bake something amazing.
By SAM SIFTON
What to Cook This Week
Sam Sifton’s risotto with sausage and parsley, Alison Roman’s broccoli Cheddar soup, Moroccan-style chicken: Fill the days ahead with the best of home cooking.
By SAM SIFTON
WHAT TO COOK
What to Cook This Weekend
Maybe it’s time for a big pot of galbijjim, or, failing that, a spicy-sweet Peruvian pork stew.
By SAM SIFTON
The Humble Ascent of Oat Milk
See ya, soy! Au revoir, almond! Baristas are pouring a Swedish import that has quietly taken over the nation’s coffee scene.
By BONNIE WERTHEIM
EAT
Settle In for Winter With This Sausage Risotto
A memorable dish to rival dinner at one of the nation’s best restaurants.
By SAM SIFTON
Recipe: Risotto With Sausage and Parsley
Six Are Laid Off at Saveur Magazine, Including Its Editor
Adam Sachs, the former editor in chief of Saveur magazine.
As the publishing company Bonnier cuts 17 percent of its American employees, the staff of a long-running food magazine shrinks.
By TEJAL RAO
Assistant to Goldman Sachs Executive Stole and Sold His Rare Wines, U.S. Says
Prize bottles of wine valued at more than $1.2 million were surreptitiously sold, prosecutors said.
By MATTHEW HAAG
THE POUR
The History of Wine in 442 Podcasts
“I’ll Drink to That” has become an invaluable archive for those interested in some of the great characters and personalities in wine.
By ERIC ASIMOV
Gualtiero Marchesi, Renowned (and Feisty) Chef, Dies at 87
His Milan restaurant became the first in Italy to receive a Michelin guide’s three stars, but later, feeling slighted, he repudiated rating systems.
By NEIL GENZLINGER
Paul Bocuse, Celebrated French Chef, Dies at 91
Paul Bocuse in the kitchen at L’Auberge du Pont de Collonges, his three-star restaurant near Lyon, France, in 2012. His signature dishes not only pleased the palate; they also seduced the eye and piqued the imagination.
By WILLIAM GRIMES
A Detroit Restaurant With Deep Local Roots
The food at Lady of the House, in the Corktown neighborhood, could be described as seasonal-voluptuous.
By REBECCA FLINT MARX
RESTAURANT REVIEW
Can Fancy Chefs Excel at Fast, Cheap Food? Two Case Studies
Mark Ladner’s Pasta Flyer and Nick Anderer’s Martina aim for everyday Italian cuisine that’s actually about the food.
By PETE WELLS
SLIDE SHOW
Martina
This pizza place, a less expensive sibling to Marta, aims to be a neighborhood place where nothing is a big deal.
SLIDE SHOW
Pasta Flyer
Mark Ladner, who mastered pasta at Del Posto, opens a restaurant where the dishes are under $10 and ready in a minute.
AUSTRALIA FARE
Saba’s Brings Ethiopia to Melbourne With Joy and Spices
Lovingly prepared home cooking in a hip Melbourne neighborhood.
By BESHA RODELL
SLIDE SHOW
Saba’s
A family-run restaurant in Melbourne serves Ethiopian cuisine in the manner of a lovingly prepared home-cooked meal.
A New School of Pastry Chefs Got Its Start in Architecture
Whether they dazzle or intrigue, these desserts always work in a carefully thought-out way that defies the flashy concoctions on Instagram.
By PRIYA KRISHNA
MY DETOX
A Designer’s Plant-Based Chili Recipe for Cold Winter Days
Aurora James, of Brother Vellies, shares the dish her mother used to make in the ’70s that feels “like a warm hug.”
By KARI MOLVAR
FRONT BURNER
Inn at Little Washington Celebrates 40 Years
The Washington, Va., restaurant and hotel will kick off the milestone with a dinner, then a garden party.
By FLORENCE FABRICANT
New Book on the History of American Food
Personal accounts add color to Bruce Kraig’s “A Rich and Fertile Land.”
By FLORENCE FABRICANT
Made for the Perfect Drink
Old Forester Cocktail Provisions includes bitters, syrups and a tincture for a better old-fashioned.
By FLORENCE FABRICANT
Serenity and Ice Cream Sandwiches at the Little One
The dessert shop on East Broadway is a project from two Dominique Ansel and La Sirena alums.
By FLORENCE FABRICANT
For Caviar Tastes on a Craft-Beer Budget
Regiis Ova is a more affordably priced line of caviars from the chef Thomas Keller.
By FLORENCE FABRICANT
WHAT TO COOK
What to Cook Right Now
Make up a smothered chicken, with braised greens and mashed potatoes, or even just eat ramen and bake something amazing.
By SAM SIFTON
What to Cook This Week
Sam Sifton’s risotto with sausage and parsley, Alison Roman’s broccoli Cheddar soup, Moroccan-style chicken: Fill the days ahead with the best of home cooking.
By SAM SIFTON
WHAT TO COOK
What to Cook This Weekend
Maybe it’s time for a big pot of galbijjim, or, failing that, a spicy-sweet Peruvian pork stew.
By SAM SIFTON
The Humble Ascent of Oat Milk
See ya, soy! Au revoir, almond! Baristas are pouring a Swedish import that has quietly taken over the nation’s coffee scene.
By BONNIE WERTHEIM
EAT
Settle In for Winter With This Sausage Risotto
A memorable dish to rival dinner at one of the nation’s best restaurants.
By SAM SIFTON
Recipe: Risotto With Sausage and Parsley
Six Are Laid Off at Saveur Magazine, Including Its Editor
Adam Sachs, the former editor in chief of Saveur magazine.
As the publishing company Bonnier cuts 17 percent of its American employees, the staff of a long-running food magazine shrinks.
By TEJAL RAO
Assistant to Goldman Sachs Executive Stole and Sold His Rare Wines, U.S. Says
Prize bottles of wine valued at more than $1.2 million were surreptitiously sold, prosecutors said.
By MATTHEW HAAG
THE POUR
The History of Wine in 442 Podcasts
“I’ll Drink to That” has become an invaluable archive for those interested in some of the great characters and personalities in wine.
By ERIC ASIMOV
Gualtiero Marchesi, Renowned (and Feisty) Chef, Dies at 87
His Milan restaurant became the first in Italy to receive a Michelin guide’s three stars, but later, feeling slighted, he repudiated rating systems.
By NEIL GENZLINGER
Paul Bocuse, Celebrated French Chef, Dies at 91
Paul Bocuse in the kitchen at L’Auberge du Pont de Collonges, his three-star restaurant near Lyon, France, in 2012. His signature dishes not only pleased the palate; they also seduced the eye and piqued the imagination.
By WILLIAM GRIMES
