![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsandersonTrump’s ‘Harvest Box’ Isn’t Viable in SNAP Overhaul, Officials Say
By GLENN THRUSH
Finding a Lost Strain of Rice, and Clues to Slave Cooking
The search for the missing grain led to Trinidad and Thomas Jefferson, and now excitement among African-American chefs.
By KIM SEVERSON
Recipe: Limpin’ Susan (Okra Stir-Fry With Rice)
What to Do When Laptops and Silence Take Over Your Cafe?
Faced with remote workers, small-business owners are scrambling for a strategy: Cultivate those customers, unplug the Wi-Fi — or both.
By KAREN STABINER
NONFICTION
How We Got From Twinkies to Tofu
In “Hippie Food,” Jonathan Kauffman tracks the emergence of the organic, politicized diet so many Americans love today.
By MICHAEL POLLAN
Squab: A Primer
By TONY WOLF
Debunked: The Strange Tale of Pope Gregory and the Rabbits
Scientists have often recounted a story about the domestication of rabbits involving a pope and Lent. But it’s just not true.
By JAMES GORM
Rising Hummus Prices? Blame a Drought Half a World Away
Poor crops of chickpeas in India have made the dish more expensive in British supermarkets, the latest example of extreme weather affecting global food prices.
By AMIE TSANG
PepsiCo Dips Its Toes Into the Sparkling Water Market
The giant snack and beverage company is introducing a brand called Bubly that it hopes will capitalize on the popularity of fizzy flavored water.
By JULIE CRESWELL
PEOPLE, PLACES AND THINGS
A Cultural Compendium of What’s New
Statement pendants, Gucci’s new restaurant — and more.
FRONT BURNER
This Rye Whiskey Has a Hint of Applejack
President Washington provided some inspiration for this Ragtime Rye.
By FLORENCE FABRICANT
FRONT BURNER
Meats and Poultry Just a Click Away
Porter Road in Tennessee ships fresh pork chops, steaks and poultry nationwide.
By FLORENCE FABRICANT
The Golden Age of Crudités
Food Matters
By LIGAYA MISHAN
WHAT TO COOK
Gold Medal Recipes
These are hard days, but comforting foods can help: Make up some mapo ragu, or some polenta with mushrooms and soy.
By SAM SIFTON
EAT
The Flavor Enhancer You Don’t Need to Tell Anyone About
By Sam Sifton
Recipe: Seafood Chowder
WHAT TO COOK
What to Cook This Week
With te Olympics in full swing, make up some Korean food, starting with a seafood pajeon, a kind of scallion pancake, or galbijjim, a short-rib stew.
By SAM SIFTON
Our 15 Most Popular Chocolate Recipes
Chocolate cake, peanut butter blossoms and more.
WHAT TO COOK
Will You Be My Valentine? Cook for someone special, however you feel about Cupids and flowers, and make a rib-eye with potatoes, or even a simple mug of spicy hot chocolate.
By SAM SIFTON
The New, Healthier Chocolate
A delicious new crop of cocoa-based products boast surprising wellness benefits.
By KARI MOLVAR
Chewy Chocolate Cookies That Are Only Slightly Over the Top
A Good Appetite
By MELISSA CLARK
Recipe: Chocolate Cookies With White Chocolate and Cherries
What to Cook This Weekend
Seafood chowder, with a base of root-cellar vegetables, clams and a lot of butter, may very well be in your future.
By SAM SIFTON
WINE, BEER & COCKTAILS
2014 Barbarescos: Triumphs and Question Marks
Wines of The Times
By ERIC ASIMOV
Recipe: Tagliatelle With Mushrooms in Red Wine
By GLENN THRUSH
Finding a Lost Strain of Rice, and Clues to Slave Cooking
The search for the missing grain led to Trinidad and Thomas Jefferson, and now excitement among African-American chefs.
By KIM SEVERSON
Recipe: Limpin’ Susan (Okra Stir-Fry With Rice)
What to Do When Laptops and Silence Take Over Your Cafe?
Faced with remote workers, small-business owners are scrambling for a strategy: Cultivate those customers, unplug the Wi-Fi — or both.
By KAREN STABINER
NONFICTION
How We Got From Twinkies to Tofu
In “Hippie Food,” Jonathan Kauffman tracks the emergence of the organic, politicized diet so many Americans love today.
By MICHAEL POLLAN
Squab: A Primer
By TONY WOLF
Debunked: The Strange Tale of Pope Gregory and the Rabbits
Scientists have often recounted a story about the domestication of rabbits involving a pope and Lent. But it’s just not true.
By JAMES GORM
Rising Hummus Prices? Blame a Drought Half a World Away
Poor crops of chickpeas in India have made the dish more expensive in British supermarkets, the latest example of extreme weather affecting global food prices.
By AMIE TSANG
PepsiCo Dips Its Toes Into the Sparkling Water Market
The giant snack and beverage company is introducing a brand called Bubly that it hopes will capitalize on the popularity of fizzy flavored water.
By JULIE CRESWELL
PEOPLE, PLACES AND THINGS
A Cultural Compendium of What’s New
Statement pendants, Gucci’s new restaurant — and more.
FRONT BURNER
This Rye Whiskey Has a Hint of Applejack
President Washington provided some inspiration for this Ragtime Rye.
By FLORENCE FABRICANT
FRONT BURNER
Meats and Poultry Just a Click Away
Porter Road in Tennessee ships fresh pork chops, steaks and poultry nationwide.
By FLORENCE FABRICANT
The Golden Age of Crudités
Food Matters
By LIGAYA MISHAN
WHAT TO COOK
Gold Medal Recipes
These are hard days, but comforting foods can help: Make up some mapo ragu, or some polenta with mushrooms and soy.
By SAM SIFTON
EAT
The Flavor Enhancer You Don’t Need to Tell Anyone About
By Sam Sifton
Recipe: Seafood Chowder
WHAT TO COOK
What to Cook This Week
With te Olympics in full swing, make up some Korean food, starting with a seafood pajeon, a kind of scallion pancake, or galbijjim, a short-rib stew.
By SAM SIFTON
Our 15 Most Popular Chocolate Recipes
Chocolate cake, peanut butter blossoms and more.
WHAT TO COOK
Will You Be My Valentine? Cook for someone special, however you feel about Cupids and flowers, and make a rib-eye with potatoes, or even a simple mug of spicy hot chocolate.
By SAM SIFTON
The New, Healthier Chocolate
A delicious new crop of cocoa-based products boast surprising wellness benefits.
By KARI MOLVAR
Chewy Chocolate Cookies That Are Only Slightly Over the Top
A Good Appetite
By MELISSA CLARK
Recipe: Chocolate Cookies With White Chocolate and Cherries
What to Cook This Weekend
Seafood chowder, with a base of root-cellar vegetables, clams and a lot of butter, may very well be in your future.
By SAM SIFTON
WINE, BEER & COCKTAILS
2014 Barbarescos: Triumphs and Question Marks
Wines of The Times
By ERIC ASIMOV
Recipe: Tagliatelle With Mushrooms in Red Wine
