Food! Glorious Food!
Feb. 21st, 2018 10:59 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsandersonHe Led a Turnaround at Taco Bell. Can He Do It at Chipotle?
Chipotle has shunned the menu changes and marketing campaigns common in the fast-food industry. Its new chief may have to challenge that culture.
By RACHEL ABRAMS
In Australia, Staying Loyal to Taiwan Can Mean Losing a Job
Chinese employers in Australia, mirroring Beijing’s strong-arm tactics, have fired workers who do not recognize Taiwan as part of China.
By DAMIEN CAVE and XIUZHONG XU
KFC Has a Problem in Britain: Not Enough Chicken
The company found itself struggling with shortages, with a hiccup in its supply chain forcing the closure of hundreds of outlets.
By KIMIKO de FREYTAS-TAMURA and AMIE TSANG
TRILOBITES
Coffee Beans Are Good for Birds, Fancy Brew or Not
A study of India’s Western Ghats region found that growing coffee doesn’t interfere with biodiversity, regardless of which bean the farmer chooses.
By KAREN WEINTRAUB
DOSE OF REALITY —
Supplements are a $30 billion racket—here’s what experts actually recommend
From nutrients, delusions, and deadly scams, let's sort it out.
BETH MOLE
FOOD
James Beard Awards Apply a New Yardstick: Good Behavior
By KIM SEVERSON
5 PLACES
Five Places to Go in Montmartre
Gastronomic Montmartre is on the rise. Arty younger Parisians are flocking to this atmospheric old working-class quarter, which has seen a wave of new and reasonably priced restaurants. One was just awarded a Michelin star.
By ALEXANDER LOBRANO
WELL | EAT
The Key to Weight Loss Is Diet Quality, Not Quantity, a New Study Finds
By ANAHAD O’CONNOR
Finding Produce in Alaska’s Long Winter Takes Wiles and Luck
Even in Anchorage, hunting down fresh fruit and vegetables can be like panning for gold. The smartest prospectors have a strategy.
By JULIA O’MALLEY
CITY KITCHEN
A Chicken Potpie Fit for a Party
To give this homey dish a certain elegance, use frozen puff pastry and turn it into fetching, flaky hand pies.
By DAVID TANIS
WHAT TO COOK
Beat the February Blues
Cook away the doldrums: Yotam Ottolenghi has two new salmon recipes, or make lamb and couscous.
By SAM SIFTON
FOOD
Salmon, Two Ways: One Epic, One Everyday
Capers and lemon find their way into both a simple salmon recipe and a more complex one.
By YOTAM OTTOLENGHI
Recipes: Creamy Potato Gratin With Smoked and Fresh Salmon | Pan-Seared Salmon With Celery, Olives and Capers
REPORTER’S NOTEBOOK
An Olympic Challenge: Eat All the Korean Food That Visitors Won’t
“It’s peak snow crab season right now,” the noted chef David Chang said. “I don’t know if people understand.” Our correspondent knew that, and much more.
By ANDREW KEH
TRENDING
From Peppers to Pork Pies, the Most Interesting Food Festivals of the Year
Events include a chocolate festival in Italy, a pepper celebration in France and a chef showcase in the Caribbean.
By SHIVANI VORA
PEOPLE, PLACES AND THINGS
A Cultural Compendium of What’s New
A hotel that moves with the seasons, logo tees on the runway — and more.
WHAT TO COOK
Recipes for a Day Off
Maybe it’s time to rise up against the February dreariness, and make something summery, like Yucatán shrimp or barbecue chicken.
By SAM SIFTON
WHAT TO COOK
What to Cook This Week
Try the chef Pierre Thiam’s lamb-shoulder mafe, a peanutty stew slick with okra, or Melissa Clark’s Georgian-style kidney-bean stew.
By SAM SIFTON
FOOD A Complex Red Bean Stew From Georgia
A Good Appetite
Lobio, a traditional dish from Georgia, combines red beans with browned and raw onions, garlic and herbs.
By MELISSA CLARK
Recipe: Red Bean Stew With Fried Onions and Cilantro
What to Cook This Weekend
Eat well these days: Make a risotto with sausage and parsley, venison and trotter pie, or even a steamed whole fish with ginger and sesame.
By SAM SIFTON
OBITUARIES
Arthur J. Robinson, Known as ‘Mr. Okra’ to New Orleans, Dies at 74
By CAMPBELL ROBERTSON
Lydia Ratcliff, Writer Who Found a Farmer’s Calling, Dies at 84
Lydia Ratcliff on her farm in 2009 in Andover, Vt. She delivered whole carcasses herself from Vermont slaughterhouses directly to chefs at tony New York restaurants like Daniel, Jean Georges, the 21 Club and Chanterelle.
By KATHARINE Q. SEELYE
Chipotle has shunned the menu changes and marketing campaigns common in the fast-food industry. Its new chief may have to challenge that culture.
By RACHEL ABRAMS
In Australia, Staying Loyal to Taiwan Can Mean Losing a Job
Chinese employers in Australia, mirroring Beijing’s strong-arm tactics, have fired workers who do not recognize Taiwan as part of China.
By DAMIEN CAVE and XIUZHONG XU
KFC Has a Problem in Britain: Not Enough Chicken
The company found itself struggling with shortages, with a hiccup in its supply chain forcing the closure of hundreds of outlets.
By KIMIKO de FREYTAS-TAMURA and AMIE TSANG
TRILOBITES
Coffee Beans Are Good for Birds, Fancy Brew or Not
A study of India’s Western Ghats region found that growing coffee doesn’t interfere with biodiversity, regardless of which bean the farmer chooses.
By KAREN WEINTRAUB
DOSE OF REALITY —
Supplements are a $30 billion racket—here’s what experts actually recommend
From nutrients, delusions, and deadly scams, let's sort it out.
BETH MOLE
FOOD
James Beard Awards Apply a New Yardstick: Good Behavior
By KIM SEVERSON
5 PLACES
Five Places to Go in Montmartre
Gastronomic Montmartre is on the rise. Arty younger Parisians are flocking to this atmospheric old working-class quarter, which has seen a wave of new and reasonably priced restaurants. One was just awarded a Michelin star.
By ALEXANDER LOBRANO
WELL | EAT
The Key to Weight Loss Is Diet Quality, Not Quantity, a New Study Finds
By ANAHAD O’CONNOR
Finding Produce in Alaska’s Long Winter Takes Wiles and Luck
Even in Anchorage, hunting down fresh fruit and vegetables can be like panning for gold. The smartest prospectors have a strategy.
By JULIA O’MALLEY
CITY KITCHEN
A Chicken Potpie Fit for a Party
To give this homey dish a certain elegance, use frozen puff pastry and turn it into fetching, flaky hand pies.
By DAVID TANIS
WHAT TO COOK
Beat the February Blues
Cook away the doldrums: Yotam Ottolenghi has two new salmon recipes, or make lamb and couscous.
By SAM SIFTON
FOOD
Salmon, Two Ways: One Epic, One Everyday
Capers and lemon find their way into both a simple salmon recipe and a more complex one.
By YOTAM OTTOLENGHI
Recipes: Creamy Potato Gratin With Smoked and Fresh Salmon | Pan-Seared Salmon With Celery, Olives and Capers
REPORTER’S NOTEBOOK
An Olympic Challenge: Eat All the Korean Food That Visitors Won’t
“It’s peak snow crab season right now,” the noted chef David Chang said. “I don’t know if people understand.” Our correspondent knew that, and much more.
By ANDREW KEH
TRENDING
From Peppers to Pork Pies, the Most Interesting Food Festivals of the Year
Events include a chocolate festival in Italy, a pepper celebration in France and a chef showcase in the Caribbean.
By SHIVANI VORA
PEOPLE, PLACES AND THINGS
A Cultural Compendium of What’s New
A hotel that moves with the seasons, logo tees on the runway — and more.
WHAT TO COOK
Recipes for a Day Off
Maybe it’s time to rise up against the February dreariness, and make something summery, like Yucatán shrimp or barbecue chicken.
By SAM SIFTON
WHAT TO COOK
What to Cook This Week
Try the chef Pierre Thiam’s lamb-shoulder mafe, a peanutty stew slick with okra, or Melissa Clark’s Georgian-style kidney-bean stew.
By SAM SIFTON
FOOD A Complex Red Bean Stew From Georgia
A Good Appetite
Lobio, a traditional dish from Georgia, combines red beans with browned and raw onions, garlic and herbs.
By MELISSA CLARK
Recipe: Red Bean Stew With Fried Onions and Cilantro
What to Cook This Weekend
Eat well these days: Make a risotto with sausage and parsley, venison and trotter pie, or even a steamed whole fish with ginger and sesame.
By SAM SIFTON
OBITUARIES
Arthur J. Robinson, Known as ‘Mr. Okra’ to New Orleans, Dies at 74
By CAMPBELL ROBERTSON
Lydia Ratcliff, Writer Who Found a Farmer’s Calling, Dies at 84
Lydia Ratcliff on her farm in 2009 in Andover, Vt. She delivered whole carcasses herself from Vermont slaughterhouses directly to chefs at tony New York restaurants like Daniel, Jean Georges, the 21 Club and Chanterelle.
By KATHARINE Q. SEELYE
