Food! Glorious Food!
Mar. 28th, 2018 02:25 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsandersonA New Generation of Food Magazines Thinks Small, and in Ink
As the publishing business struggles, independent titles with shoestring budgets and strong points of view are growing.
By TEJAL RAO
14 Food Titles to Know
These magazines tell a wide range of stories, some of which have been overlooked in the past.
At Hamburger Central, Antibiotics for Cattle That Aren’t Sick
Many industrial feedlots see routine use of antibiotics as essential. Some cattlemen disagree, calling them “performance enhancing drugs.”
By DANNY HAKIM
Is Your Waiter Rude, or Merely French? A Debate Is Revived
A wrongful termination case in Canada has revived an old cultural stereotype.
By LAURA M. HOLSON
To Invade Homes, Tech Is Trying to Get in Your Kitchen
For many people, kitchens are the center of the home. Tech and appliance makers, aiming to deepen ties to customers, are increasingly targeting that room with smart devices.
By BRIAN X. CHEN
BITES
A Peruvian Chef Who Conquered the World Scales Higher Heights
Virgilio Martinez, who runs the beloved Lima restaurant Central, has opened Mil, which sits 11,706 feet above sea level.
By ABBIE KOZOLCHYK
What’s Cooking in That Egg Spoon? A Bite-Size Culture War
When the chef Alice Waters deployed her iron egg spoon on “60 Minutes,” she touched off a tempest that still resounds with charges of elitism and sexism.
By KIM SEVERSON
CITY KITCHEN
A Crisp Cool-Weather Twist for a Classic Summer Salad
Thin slices of fennel add a springlike crunch to a classic Mediterranean tuna and white bean salad.
By DAVID TANIS
Recipe: Seared Tuna, White Bean and Fennel Salad
A GOOD APPETITE
Not Strictly Salad, but Close Enough
By MELISSA CLARK
Recipes: Cilantro-Cumin Dip | Avocado-Mint Dip | Lime-Sugar Dipping Salt
FRONT BURNER
A Cookbook That’s All About the Veggies
In her new book, “Eating From the Ground Up,” Alana Chernila explains how to buy, store and use vegetables 100 ways. $28
By FLORENCE FABRICANT
FRONT BURNER
Put This Fork to Work in the Kitchen
Most kitchen forks are limited, but this four-pronged beauty does it all. $9.95
By FLORENCE FABRICANT
FRONT BURNER
The Brass Section Is at the Bar
The glowing golden metal is nudging aside zinc, the traditional metal for bar tops.
By FLORENCE FABRICANT
WHAT TO COOK
Saladish!
Melissa Clark has brought The Times three recipes from the chef Ilene Rosen that may change how you view your vegetables.
By SAM SIFTON
WHAT TO COOK
What to Cook This Week
Whether a pizza with onions, fig jam and blue cheese, stir-fried eggplant and peppers, or a simple meal of eggs and fried rice, the days ahead are looking bright.
By SAM SIFTON
EAT
A Lazy Woman’s Canelé
Perfecting a new dessert recipe with a classic dump-and-stir.
By SAMIN NOSRAT
Recipe: Brown-Butter Mochi
THE POUR
Everyday Wines: The Most Important Bottles You Will Drink
Matching the wine to the occasion is more important than the greatness of any one bottle.
By ERIC ASIMOV
FRONT BURNER
Amar’e Stoudemire Takes a Shot at the Kosher Wine Market
Wines to consider for Passover Seder could include Château Lascombes 2015, and reserve Galilee 2016 and grand reserve Capernaum 2014 from Stoudemire Cellars.
By FLORENCE FABRICANT
Gary Lincoff, 75, Dies; Spread the Joy of Mushrooms Far and Wide
Mr. Lincoff, a self-taught mycologist, led mushroom hunts from Siberia to Central Park, where he found more than 400 species just blocks from his apartment.
By ANDY NEWMAN
Overlooked No More: Ruth Wakefield, Who Invented the Chocolate Chip Cookie
Legend has it that Wakefield was trying a variation on a butterscotch dessert when she decided to let the chocolate chips fall where they may.
By SAM ROBERTS
As the publishing business struggles, independent titles with shoestring budgets and strong points of view are growing.
By TEJAL RAO
14 Food Titles to Know
These magazines tell a wide range of stories, some of which have been overlooked in the past.
At Hamburger Central, Antibiotics for Cattle That Aren’t Sick
Many industrial feedlots see routine use of antibiotics as essential. Some cattlemen disagree, calling them “performance enhancing drugs.”
By DANNY HAKIM
Is Your Waiter Rude, or Merely French? A Debate Is Revived
A wrongful termination case in Canada has revived an old cultural stereotype.
By LAURA M. HOLSON
To Invade Homes, Tech Is Trying to Get in Your Kitchen
For many people, kitchens are the center of the home. Tech and appliance makers, aiming to deepen ties to customers, are increasingly targeting that room with smart devices.
By BRIAN X. CHEN
BITES
A Peruvian Chef Who Conquered the World Scales Higher Heights
Virgilio Martinez, who runs the beloved Lima restaurant Central, has opened Mil, which sits 11,706 feet above sea level.
By ABBIE KOZOLCHYK
What’s Cooking in That Egg Spoon? A Bite-Size Culture War
When the chef Alice Waters deployed her iron egg spoon on “60 Minutes,” she touched off a tempest that still resounds with charges of elitism and sexism.
By KIM SEVERSON
CITY KITCHEN
A Crisp Cool-Weather Twist for a Classic Summer Salad
Thin slices of fennel add a springlike crunch to a classic Mediterranean tuna and white bean salad.
By DAVID TANIS
Recipe: Seared Tuna, White Bean and Fennel Salad
A GOOD APPETITE
Not Strictly Salad, but Close Enough
By MELISSA CLARK
Recipes: Cilantro-Cumin Dip | Avocado-Mint Dip | Lime-Sugar Dipping Salt
FRONT BURNER
A Cookbook That’s All About the Veggies
In her new book, “Eating From the Ground Up,” Alana Chernila explains how to buy, store and use vegetables 100 ways. $28
By FLORENCE FABRICANT
FRONT BURNER
Put This Fork to Work in the Kitchen
Most kitchen forks are limited, but this four-pronged beauty does it all. $9.95
By FLORENCE FABRICANT
FRONT BURNER
The Brass Section Is at the Bar
The glowing golden metal is nudging aside zinc, the traditional metal for bar tops.
By FLORENCE FABRICANT
WHAT TO COOK
Saladish!
Melissa Clark has brought The Times three recipes from the chef Ilene Rosen that may change how you view your vegetables.
By SAM SIFTON
WHAT TO COOK
What to Cook This Week
Whether a pizza with onions, fig jam and blue cheese, stir-fried eggplant and peppers, or a simple meal of eggs and fried rice, the days ahead are looking bright.
By SAM SIFTON
EAT
A Lazy Woman’s Canelé
Perfecting a new dessert recipe with a classic dump-and-stir.
By SAMIN NOSRAT
Recipe: Brown-Butter Mochi
THE POUR
Everyday Wines: The Most Important Bottles You Will Drink
Matching the wine to the occasion is more important than the greatness of any one bottle.
By ERIC ASIMOV
FRONT BURNER
Amar’e Stoudemire Takes a Shot at the Kosher Wine Market
Wines to consider for Passover Seder could include Château Lascombes 2015, and reserve Galilee 2016 and grand reserve Capernaum 2014 from Stoudemire Cellars.
By FLORENCE FABRICANT
Gary Lincoff, 75, Dies; Spread the Joy of Mushrooms Far and Wide
Mr. Lincoff, a self-taught mycologist, led mushroom hunts from Siberia to Central Park, where he found more than 400 species just blocks from his apartment.
By ANDY NEWMAN
Overlooked No More: Ruth Wakefield, Who Invented the Chocolate Chip Cookie
Legend has it that Wakefield was trying a variation on a butterscotch dessert when she decided to let the chocolate chips fall where they may.
By SAM ROBERTS
