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lsandersonNews
From KFC, a 3-Letter Apology for Its U.K. Chicken Crisis
The company rearranged the letters in its name in an advertisement, and if a vowel was missing, the meaning was clear.
By MICHAEL WOLGELENTER
Most of America’s Fruit Is Now Imported. Is That a Bad Thing?
As the country imports ever more of its fruits and vegetables, it’s time to examine the positive and negative effects on consumers and farmers.
By DAVID KARP
The Tipping Equation
Seeds Only a Plant Breeder Could Love, Until Now
A seed company co-founded by the chef Dan Barber aims to build a big audience for new vegetables (sweeter peppers, milder beets) using the marketing muscle of chefs.
By TEJAL RAO
Stop Worrying! Your Instant Pot Is Safe
Certain batches of the company’s Gem 65 8-in-1 Multicooker may have an overheating problem, but the wildly popular pressure cooker is not affected.
By JONAH ENGEL BROMWICH
GUIDE
How to Stop Eating Sugar
This guide will walk you through how you can make smart food choices to reduce sugar consumption, and how you can keep your life sweet, even without so many sweets.
By DAVID LEONHARDT
Q&A
Why That Sippy Cup Won’t Dry in the Dishwasher
Plastic containers remain wet while glass tends to dry. The reason lies in two physical processes.
By C. CLAIBORNE RAY
OpenTable Says Employee Used Rival Service to Book Hundreds of Fake Restaurant Reservations
The company said the employee, who was fired, acted alone and that the restaurants would be reimbursed for the fraudulent no-shows.
By DANIEL VICTOR
They Were Fans of the Chef. Now They Run His Restaurant.
By PRIYA KRISHNA
Travel
FRUGAL TRAVELER
Xian Offers Terracotta Warriors, Stunning Food and Plenty of Bargains
One of the oldest cities in China proved to be one of the less expensive trips our columnist has taken in the past year.
By LUCAS PETERSON
THE 52 PLACES TRAVELE
Magical and Not-So-Magical Moments in Disney’s Adults-Mostly, Artificial Paradise
Did our 52 Places Traveler love Disney Springs, Fla.? No. But she did love that other people love it.
By JADA YUAN
BITES
A Destination Restaurant in Remote Sweden Gets a Pop-Up Pairing
At Faviken, his beloved restaurant in Are, Magnus Nilsson adds a rotating pop-up restaurant Uvisan, cocktail bar Svartklubb and cafe and bakery.
By GIULIA PINES
Why Cook Over an Icelandic Geyser? Because You Can
The island nation’s geothermal heat is often used to bake bread, but our writer wondered if it could fire a whole meal — then set out to do that.
By PETER KAMINSKY
AUSTRALIA FARE
Parwana Afghan Kitchen Cooks Rice Worth Swooning Over
The small storefront restaurant, run by a family that fled Afghanistan, is one of the most in-demand reservations in Adelaide.
By BESHA RODELL
SLIDE SHOW
At Parwana Afghan Kitchen, Rice is Central
The small storefront space has a striking aesthetic, one that is worthy of a design magazine but stays true to the history and culture of the family.
How to Make Rice
There are so many ways to define a perfect batch of rice, and as many ways to achieve it, but cooking basic rice on the stovetop is arguably the most versatile method. This guide teaches how to master the technique.
NOTES ON THE CULTURE
Mastering the Art of the Tense Dinner Party
In these divided times, a communal meal is either an escape — or a minefield. Sometimes, though, that’s exactly the point.
By LIGAYA MISHAN
Food
FOOD MATTERS
Vive le Croissant!
For years, no chef dared try to improve the most iconic French patisserie. Now, though, a new generation of bakers is trying.
By LIGAYA MISHAN
Filipino Food Finds a Place in the American Mainstream
Many Asian cuisines have been part of the landscape in the United States for decades, but only in recent years have Filipino dishes started gaining recognition outside immigrant communities.
By LIGAYA MISHAN
Recipes: Mango Royale | Oxtail Stew in Peanut Sauce (Kare-Kare) | Pork Sinigang
CITY KITCHEN
A Take on Shepherd’s Pie, Straight From the Farm
By DAVID TANIS
Recipe: Darina’s Shepherd’s Pie
A GOOD APPETITE
A Treat for Lemon Lovers and Beyond
By MELISSA CLARK
Recipe: Tangerine, Ginger and Chocolate Tart
FRONT BURNER
Tofu That Can Make You Smile
WHAT TO COOK
Island Fare
Ligaya Mishan has a primer on Filipino cooking in The Times today, and three new recipes you should make very soon to go with it.
By SAM SIFTON
FRONT BURNER
Local Honey, Across the U.S.
A Colorado company specializes in honey from around the country while supporting an initiative to promote pollination for bees and butterflies.
By FLORENCE FABRICANT
FRONT BURNER
The Mug That Makes Everyone a Barista
A new offering from the Museum of Modern Art takes the guess work out of your macchiato.
By FLORENCE FABRICANT
WHAT TO COOK
The Best Monday Meals
We have them, whether it’s chicken Marengo, red beans and rice or rotisserie chicken, any number of ways.
By SAM SIFTON
WHAT TO COOK
What to Cook This Week
This morning might be a hard one, but we’ve got you covered with recipes easy or complex, but always delicious.
By SAM SIFTON
Our 20 Most Popular Pasta Recipes
This weekend, cook some of our best pastas.
What to Cook This Weekend
St. Patrick’s Day is next week, and that means one thing: It is time to corn the beef.
By SAM SIFTON
Muffins and Party Boards
Put together a charcuterie platter for dinner, and take the extra time to bake up some breakfast pastries: Your future self will thank you.
By SAM SIFTON
Antoni Porowski Can Cook
The “Queer Eye” food and wine guy is more capable in the kitchen than the show lets on. Not that he has to prove it to you.
By BONNIE WERTHEIM
FRONT BURNER
An Instruction Book on Six Basics of Cooking
Jennifer Clair focuses on knife skills, meat cookery, pan sauces, roasting vegetables, blanching vegetables and preparing leafy greens in her new book.
By FLORENCE FABRICANT
FRONT BURNER
Canned Salmon With Lower Mercury Levels
Safe Catch, a canning company that tests for mercury levels, now sells wild pink salmon in addition to sustainably caught tuna.
By FLORENCE FABRICANT
WHAT TO COOK
What to Cook Right Now
Make up some pan-roasted chicken with mint sauce, to remind you of spring, or find comfort in pork cutlets parmigiana.
By SAM SIFTON
WHAT TO COOK
What to Cook This Week
Make some barbecue, or, if that’s not available to you, dig deep into our new primer on rice, and set yourself up for days of strong meals.
By SAM SIFTON
Mac and Cheese Eats Its Vegetables
In this cozy weeknight supper, roasted cauliflower meets pasta, blue cheese and plenty of golden leeks.
By MELISSA CLARK
CITY KITCHEN
Polenta and Shrimp, a Marriage of Land and Sea
As comforting as shrimp and grits, this dish puts savory, golden polenta front and center.
By DAVID TANIS
WHAT TO COOK
What to Cook This Weekend
Follow Tejal Rao’s terrific new guide, “How to Make Rice,” or make a “bottom of the bowl” salad, a recipe from the pizza mystic Mark Iacono.
By SAM SIFTON
EAT
Most House Salads Are Terrible. Make Yours Shockingly Superb.
Marinated tomatoes and cold, crisp iceberg meet up beneath a pungent vinaigrette.
By SAM SIFTON
Find Your Joy
Whether it’s a casserole or a peanut butter sandwich, make food that comforts you. We can help.
By TEJAL RAO
FRONT BURNER
From the Wilds of Alaska, Recipes for Adaptation
Maya Wilson’s “The Alaska From Scratch Cookbook” celebrates the state and its state of mind.
By FLORENCE FABRICANT
FRONT BURNER
New Pot Has More Room for Hollandaise
Made In’s three-quart saucier has a rounded profile to aid the whisking of custards and other sauces.
By FLORENCE FABRICANT
WHAT TO COOK
Go Big!
This week, take on more than seems possible, way more, and roast a whole fish, or make a diner-style breakfast.
By TEJAL RAO
WHAT TO COOK
What to Cook This Week
Penne alla vodka, Sri Lankan-style dal or egg drop soup: Make dinner count in the days ahead.
By TEJAL RAO
Malaysia’s Leader Stirs Up a Tempest in a Quinoa Bowl
Malaysians were not happy when Prime Minister Najib Razak said he preferred quinoa because it was “better than rice,” the national staple.
By YONETTE JOSEPH
A Career Change? I’ll Drink to That!
After managing publicity and event promotion operations, a Texas woman opened her own distillery and started producing award-winning whiskey.
By MICHAEL HOINSKI
France’s New Michelin Guide: More Fraternité Than Égalité
The gastronomic bible awarded new stars to 57 restaurants, only two of which have women as chefs. A “Me Too” moment pricks French kitchen culture.
By ASSIA LABBAS
Review: David Chang in the Comfort Food Zone on Netflix
In “Ugly Delicious,” the star chef chases the best pizza and barbecue, talks about authenticity and racism, and whips up some Spam fried rice.
By MIKE HALE
A GOOD APPETITE
The One Item That Will Change Your Weeknight Cooking
Calling home cooks everywhere: It’s time to get acquainted with the adorable and versatile quarter-sheet pan.
By MELISSA CLARK
CITY KITCHEN
Meatballs That Take a Cue From Turkey
Made with ground lamb, this version of a beloved dish is spiced with cumin, coriander, cinnamon and a touch of cayenne.
By DAVID TANIS
WHAT TO COOK
What to Cook This Weekend
Samin Nosrat has a fabulous new recipe for a soufflazy — a soufflé for the lazy — or take the time to bake.
By TEJAL RAO
EAT
No Time for a Breakfast Soufflé? Try a ‘Soufflazy’
Tricks for turning this notoriously difficult dish into an approachable delight.
By SAMIN NOSRAT
Booze
WINES OF THE TIMES
Bubbles, With Joy: Pétillant Naturel’s Triumphant Return
By ERIC ASIMOV
Recipe: Roquefort, Leek and Walnut Tart
They Were Fans of the Chef. Now They Run His Restaurant.
WINE SCHOOL
Come for the Values, Stay (or Leave) for the Vintage
WINE SCHOOL
Your Next Lesson: Rosso di Montalcino
Jump-Starting the Aquavit Renaissance
Before concentrating on the United States market, liquor companies and craft distilleries want to persuade Nordic youth.
By JASON WILSON
Pineapple, a Spiky Outsider, Is Now a Regular at the Bar
By ROBERT SIMONSON
Recipe: Our Lady of the Harbor
FRONT BURNER
Legendary Bitters Return to the Mix
The recipe for Bogart’s Bitters was lost for nearly a century.
By FLORENCE FABRICANT
FRONT BURNER
Hard Cider With a Miso Pedigree
Diner Brew Company’s Bisou Miso is a delicate cider fermented with miso.
By ORR SHTUHL
FRONT BURNER
Irish Whiskey, From New York
The Dead Rabbit adds a spirit to its cocktail menu.
By FLORENCE FABRICANT
FRONT BURNER
A New Cherry Liqueur, Made in America
Cerasum is made from Michigan cherries and blossoms from Virginia. It makes a nice mixer.
By FLORENCE FABRICANT
Coca-Cola’s Move to Juice Up Sales in Japan: Add a Splash of Booze
The soft drink giant said it was venturing for the first time into the so-called alcopop category in Japan, offering a drink that mixes alcohol with flavored sparkling water.
By TIFFANY HSU and HISAKO UENO
How Tequila Replaced Cosmos as the Celebrity Quaff of Choice
Connoisseurs discuss its tasting notes and aromas; wellness enthusiasts praise its low sugar; Trump opponents use it to signal support of Mexico.
By SHEILA MARIKAR
THE POUR
Pomerol, From a Little Expensive on Up
Wines from this region are prized and some are ridiculously priced. These five good producers are still within reach.
By ERIC ASIMOV
THE POUR
In Pomerol, Wines of Grandeur From Modest Estates
Bordeaux is renowned for its chateaus and grandiosity. But this corner remains a land of small family farms, even if the wines are magnificent.
By ERIC ASIMOV
Unfiltered and Unpretentious: A New, Old Wave in Craft Beer
The names may be daunting: zwickelbier and kellerbier. But the results are easier to drink than I.P.A.’s, and gaining ground with American brewers.
By JOSHUA M. BERNSTEIN
From KFC, a 3-Letter Apology for Its U.K. Chicken Crisis
The company rearranged the letters in its name in an advertisement, and if a vowel was missing, the meaning was clear.
By MICHAEL WOLGELENTER
Most of America’s Fruit Is Now Imported. Is That a Bad Thing?
As the country imports ever more of its fruits and vegetables, it’s time to examine the positive and negative effects on consumers and farmers.
By DAVID KARP
The Tipping Equation
Seeds Only a Plant Breeder Could Love, Until Now
A seed company co-founded by the chef Dan Barber aims to build a big audience for new vegetables (sweeter peppers, milder beets) using the marketing muscle of chefs.
By TEJAL RAO
Stop Worrying! Your Instant Pot Is Safe
Certain batches of the company’s Gem 65 8-in-1 Multicooker may have an overheating problem, but the wildly popular pressure cooker is not affected.
By JONAH ENGEL BROMWICH
GUIDE
How to Stop Eating Sugar
This guide will walk you through how you can make smart food choices to reduce sugar consumption, and how you can keep your life sweet, even without so many sweets.
By DAVID LEONHARDT
Q&A
Why That Sippy Cup Won’t Dry in the Dishwasher
Plastic containers remain wet while glass tends to dry. The reason lies in two physical processes.
By C. CLAIBORNE RAY
OpenTable Says Employee Used Rival Service to Book Hundreds of Fake Restaurant Reservations
The company said the employee, who was fired, acted alone and that the restaurants would be reimbursed for the fraudulent no-shows.
By DANIEL VICTOR
They Were Fans of the Chef. Now They Run His Restaurant.
By PRIYA KRISHNA
Travel
FRUGAL TRAVELER
Xian Offers Terracotta Warriors, Stunning Food and Plenty of Bargains
One of the oldest cities in China proved to be one of the less expensive trips our columnist has taken in the past year.
By LUCAS PETERSON
THE 52 PLACES TRAVELE
Magical and Not-So-Magical Moments in Disney’s Adults-Mostly, Artificial Paradise
Did our 52 Places Traveler love Disney Springs, Fla.? No. But she did love that other people love it.
By JADA YUAN
BITES
A Destination Restaurant in Remote Sweden Gets a Pop-Up Pairing
At Faviken, his beloved restaurant in Are, Magnus Nilsson adds a rotating pop-up restaurant Uvisan, cocktail bar Svartklubb and cafe and bakery.
By GIULIA PINES
Why Cook Over an Icelandic Geyser? Because You Can
The island nation’s geothermal heat is often used to bake bread, but our writer wondered if it could fire a whole meal — then set out to do that.
By PETER KAMINSKY
AUSTRALIA FARE
Parwana Afghan Kitchen Cooks Rice Worth Swooning Over
The small storefront restaurant, run by a family that fled Afghanistan, is one of the most in-demand reservations in Adelaide.
By BESHA RODELL
SLIDE SHOW
At Parwana Afghan Kitchen, Rice is Central
The small storefront space has a striking aesthetic, one that is worthy of a design magazine but stays true to the history and culture of the family.
How to Make Rice
There are so many ways to define a perfect batch of rice, and as many ways to achieve it, but cooking basic rice on the stovetop is arguably the most versatile method. This guide teaches how to master the technique.
NOTES ON THE CULTURE
Mastering the Art of the Tense Dinner Party
In these divided times, a communal meal is either an escape — or a minefield. Sometimes, though, that’s exactly the point.
By LIGAYA MISHAN
Food
FOOD MATTERS
Vive le Croissant!
For years, no chef dared try to improve the most iconic French patisserie. Now, though, a new generation of bakers is trying.
By LIGAYA MISHAN
Filipino Food Finds a Place in the American Mainstream
Many Asian cuisines have been part of the landscape in the United States for decades, but only in recent years have Filipino dishes started gaining recognition outside immigrant communities.
By LIGAYA MISHAN
Recipes: Mango Royale | Oxtail Stew in Peanut Sauce (Kare-Kare) | Pork Sinigang
CITY KITCHEN
A Take on Shepherd’s Pie, Straight From the Farm
By DAVID TANIS
Recipe: Darina’s Shepherd’s Pie
A GOOD APPETITE
A Treat for Lemon Lovers and Beyond
By MELISSA CLARK
Recipe: Tangerine, Ginger and Chocolate Tart
FRONT BURNER
Tofu That Can Make You Smile
WHAT TO COOK
Island Fare
Ligaya Mishan has a primer on Filipino cooking in The Times today, and three new recipes you should make very soon to go with it.
By SAM SIFTON
FRONT BURNER
Local Honey, Across the U.S.
A Colorado company specializes in honey from around the country while supporting an initiative to promote pollination for bees and butterflies.
By FLORENCE FABRICANT
FRONT BURNER
The Mug That Makes Everyone a Barista
A new offering from the Museum of Modern Art takes the guess work out of your macchiato.
By FLORENCE FABRICANT
WHAT TO COOK
The Best Monday Meals
We have them, whether it’s chicken Marengo, red beans and rice or rotisserie chicken, any number of ways.
By SAM SIFTON
WHAT TO COOK
What to Cook This Week
This morning might be a hard one, but we’ve got you covered with recipes easy or complex, but always delicious.
By SAM SIFTON
Our 20 Most Popular Pasta Recipes
This weekend, cook some of our best pastas.
What to Cook This Weekend
St. Patrick’s Day is next week, and that means one thing: It is time to corn the beef.
By SAM SIFTON
Muffins and Party Boards
Put together a charcuterie platter for dinner, and take the extra time to bake up some breakfast pastries: Your future self will thank you.
By SAM SIFTON
Antoni Porowski Can Cook
The “Queer Eye” food and wine guy is more capable in the kitchen than the show lets on. Not that he has to prove it to you.
By BONNIE WERTHEIM
FRONT BURNER
An Instruction Book on Six Basics of Cooking
Jennifer Clair focuses on knife skills, meat cookery, pan sauces, roasting vegetables, blanching vegetables and preparing leafy greens in her new book.
By FLORENCE FABRICANT
FRONT BURNER
Canned Salmon With Lower Mercury Levels
Safe Catch, a canning company that tests for mercury levels, now sells wild pink salmon in addition to sustainably caught tuna.
By FLORENCE FABRICANT
WHAT TO COOK
What to Cook Right Now
Make up some pan-roasted chicken with mint sauce, to remind you of spring, or find comfort in pork cutlets parmigiana.
By SAM SIFTON
WHAT TO COOK
What to Cook This Week
Make some barbecue, or, if that’s not available to you, dig deep into our new primer on rice, and set yourself up for days of strong meals.
By SAM SIFTON
Mac and Cheese Eats Its Vegetables
In this cozy weeknight supper, roasted cauliflower meets pasta, blue cheese and plenty of golden leeks.
By MELISSA CLARK
CITY KITCHEN
Polenta and Shrimp, a Marriage of Land and Sea
As comforting as shrimp and grits, this dish puts savory, golden polenta front and center.
By DAVID TANIS
WHAT TO COOK
What to Cook This Weekend
Follow Tejal Rao’s terrific new guide, “How to Make Rice,” or make a “bottom of the bowl” salad, a recipe from the pizza mystic Mark Iacono.
By SAM SIFTON
EAT
Most House Salads Are Terrible. Make Yours Shockingly Superb.
Marinated tomatoes and cold, crisp iceberg meet up beneath a pungent vinaigrette.
By SAM SIFTON
Find Your Joy
Whether it’s a casserole or a peanut butter sandwich, make food that comforts you. We can help.
By TEJAL RAO
FRONT BURNER
From the Wilds of Alaska, Recipes for Adaptation
Maya Wilson’s “The Alaska From Scratch Cookbook” celebrates the state and its state of mind.
By FLORENCE FABRICANT
FRONT BURNER
New Pot Has More Room for Hollandaise
Made In’s three-quart saucier has a rounded profile to aid the whisking of custards and other sauces.
By FLORENCE FABRICANT
WHAT TO COOK
Go Big!
This week, take on more than seems possible, way more, and roast a whole fish, or make a diner-style breakfast.
By TEJAL RAO
WHAT TO COOK
What to Cook This Week
Penne alla vodka, Sri Lankan-style dal or egg drop soup: Make dinner count in the days ahead.
By TEJAL RAO
Malaysia’s Leader Stirs Up a Tempest in a Quinoa Bowl
Malaysians were not happy when Prime Minister Najib Razak said he preferred quinoa because it was “better than rice,” the national staple.
By YONETTE JOSEPH
A Career Change? I’ll Drink to That!
After managing publicity and event promotion operations, a Texas woman opened her own distillery and started producing award-winning whiskey.
By MICHAEL HOINSKI
France’s New Michelin Guide: More Fraternité Than Égalité
The gastronomic bible awarded new stars to 57 restaurants, only two of which have women as chefs. A “Me Too” moment pricks French kitchen culture.
By ASSIA LABBAS
Review: David Chang in the Comfort Food Zone on Netflix
In “Ugly Delicious,” the star chef chases the best pizza and barbecue, talks about authenticity and racism, and whips up some Spam fried rice.
By MIKE HALE
A GOOD APPETITE
The One Item That Will Change Your Weeknight Cooking
Calling home cooks everywhere: It’s time to get acquainted with the adorable and versatile quarter-sheet pan.
By MELISSA CLARK
CITY KITCHEN
Meatballs That Take a Cue From Turkey
Made with ground lamb, this version of a beloved dish is spiced with cumin, coriander, cinnamon and a touch of cayenne.
By DAVID TANIS
WHAT TO COOK
What to Cook This Weekend
Samin Nosrat has a fabulous new recipe for a soufflazy — a soufflé for the lazy — or take the time to bake.
By TEJAL RAO
EAT
No Time for a Breakfast Soufflé? Try a ‘Soufflazy’
Tricks for turning this notoriously difficult dish into an approachable delight.
By SAMIN NOSRAT
Booze
WINES OF THE TIMES
Bubbles, With Joy: Pétillant Naturel’s Triumphant Return
By ERIC ASIMOV
Recipe: Roquefort, Leek and Walnut Tart
They Were Fans of the Chef. Now They Run His Restaurant.
WINE SCHOOL
Come for the Values, Stay (or Leave) for the Vintage
WINE SCHOOL
Your Next Lesson: Rosso di Montalcino
Jump-Starting the Aquavit Renaissance
Before concentrating on the United States market, liquor companies and craft distilleries want to persuade Nordic youth.
By JASON WILSON
Pineapple, a Spiky Outsider, Is Now a Regular at the Bar
By ROBERT SIMONSON
Recipe: Our Lady of the Harbor
FRONT BURNER
Legendary Bitters Return to the Mix
The recipe for Bogart’s Bitters was lost for nearly a century.
By FLORENCE FABRICANT
FRONT BURNER
Hard Cider With a Miso Pedigree
Diner Brew Company’s Bisou Miso is a delicate cider fermented with miso.
By ORR SHTUHL
FRONT BURNER
Irish Whiskey, From New York
The Dead Rabbit adds a spirit to its cocktail menu.
By FLORENCE FABRICANT
FRONT BURNER
A New Cherry Liqueur, Made in America
Cerasum is made from Michigan cherries and blossoms from Virginia. It makes a nice mixer.
By FLORENCE FABRICANT
Coca-Cola’s Move to Juice Up Sales in Japan: Add a Splash of Booze
The soft drink giant said it was venturing for the first time into the so-called alcopop category in Japan, offering a drink that mixes alcohol with flavored sparkling water.
By TIFFANY HSU and HISAKO UENO
How Tequila Replaced Cosmos as the Celebrity Quaff of Choice
Connoisseurs discuss its tasting notes and aromas; wellness enthusiasts praise its low sugar; Trump opponents use it to signal support of Mexico.
By SHEILA MARIKAR
THE POUR
Pomerol, From a Little Expensive on Up
Wines from this region are prized and some are ridiculously priced. These five good producers are still within reach.
By ERIC ASIMOV
THE POUR
In Pomerol, Wines of Grandeur From Modest Estates
Bordeaux is renowned for its chateaus and grandiosity. But this corner remains a land of small family farms, even if the wines are magnificent.
By ERIC ASIMOV
Unfiltered and Unpretentious: A New, Old Wave in Craft Beer
The names may be daunting: zwickelbier and kellerbier. But the results are easier to drink than I.P.A.’s, and gaining ground with American brewers.
By JOSHUA M. BERNSTEIN
