Food! Glorious Food!
Apr. 4th, 2018 09:10 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsandersonChina Finds California Wine Pairs Well With a Trade War
Retaliatory tariffs are a blow to exporters increasingly catering to young, newly wealthy Chinese looking for bottles with cachet.
By NATALIE KITROEFF
What’s a Zucchini? And Other Questions Americans Once Asked
Daniel Stone’s “The Food Explorer” tags along with a world-traveling Gilded Age botanist whose agricultural discoveries changed the American diet.
By MAX WATMAN
Coffee Drinkers Need Cancer Warning, Judge Rules, Giving Sellers the Jitters
A decision by a California judge could force Starbucks and other coffee companies to warn about acrylamide, a chemical that has been linked to cancer.
By TIFFANY HSU
Disgraced by Scandal, Mario Batali Is Eyeing His Second Act
While other men accused of sexual harassment lie low, the celebrity chef is already exploring whether he can move on to a new role.
By KIM SEVERSON
Mastering the Art of Beef Stew
There is no one perfect version, but the combination of beef and red wine is so elemental that it’s worthy of close examination.
By JULIA MOSKIN
Recipe: Slow-Cooked Red Wine Beef Stew
CITY KITCHEN
Lamb Shanks, Sweetly Spiced and Ready for Spring
Lamb shanks shed their winter heft in this dish, which relies on spring vegetables and a sauce flecked with orange and honey.
By DAVID TANIS
Recipe: Spiced Lamb Shanks With Orange and Honey
O Captain! My Captain!
Take the time to make a platter of country captain, or riff off of a new Nigella Lawson recipe for roasted sausages with onions and apples.
By SAM SIFTON
EAT
The Best Beef and Broccoli, No Delivery Required
A home improvement on a classic Chinese-American takeout dish.
By SAM SIFTON
Recipe: Beef and Broccoli
ON DESSERT
A New Pastry Layers Tastes of France and Syria
Baklava and mille-feuille come together in this chewy, buttery, sweet and creamy morsel.
By DORIE GREENSPAN
Recipe: Maison Aleph’s Sesame Halvah 1001 Feuilles
Celebrating Mimouna and Its Dose of Post-Passover Carbs
This Moroccan ritual, now widely popular in Israel but little known in America, offers a spread of sweets including a stacked cake called moufleta.
By RON LIEBER
Recipes: Moroccan Moufleta | Baked Coconut Balls
FOOD
The Simple Lemon Cake That Helped Create a Legend
A golden Bundt, scented with lemon zest and painted with a tangy lemon-sugar syrup, Maida Heatter’s East 62nd Street Lemon Cake is a favorite among Times readers.
By MARGAUX LASKEY
Recipe: East 62nd Street Lemon Cake
What to Cook This Week
David Tanis’s leek soufflé, Alison Roman’s vegetarian tortilla soup, Swedish meatballs: Let NYT Cooking help you plan your menu for the days ahead.
By SAM SIFTON
BITES
At City Mouse in Chicago, It Starts With Cheese (of Course)
The new restaurant in the Ace Hotel focuses on big flavors, from salty to sweet.
By STEVE REDDICLIFFE
Heineken Pulls ‘Lighter Is Better’ Ad After Outcry Over Racism
In the commercial, a bartender slides a light beer past three black people and into the hands of a fairer-skinned woman.
By NIRAJ CHOKSHI
WINE SCHOOL
Ideal Ripeness Varies by Opinion, Not by the Moment
By Eric ASIMOV
WINE SCHOOL
Your Next Lesson: Etna Bianco
From left, Graci Etna Bianco 2016, Benanti Etna Bianco 2016 and I Vigneri di Salvo Foti Etna Bianco Aurora 2016.
By Eric ASIMOV
Andrew Balducci, Who Turned a Market Into a Food Mecca, Dies at 92
From his father’s pushcart, he and his family built Balducci’s into an emporium that dominated the specialty-foods business in New York for decades.
By SAM ROBERTS
Retaliatory tariffs are a blow to exporters increasingly catering to young, newly wealthy Chinese looking for bottles with cachet.
By NATALIE KITROEFF
What’s a Zucchini? And Other Questions Americans Once Asked
Daniel Stone’s “The Food Explorer” tags along with a world-traveling Gilded Age botanist whose agricultural discoveries changed the American diet.
By MAX WATMAN
Coffee Drinkers Need Cancer Warning, Judge Rules, Giving Sellers the Jitters
A decision by a California judge could force Starbucks and other coffee companies to warn about acrylamide, a chemical that has been linked to cancer.
By TIFFANY HSU
Disgraced by Scandal, Mario Batali Is Eyeing His Second Act
While other men accused of sexual harassment lie low, the celebrity chef is already exploring whether he can move on to a new role.
By KIM SEVERSON
Mastering the Art of Beef Stew
There is no one perfect version, but the combination of beef and red wine is so elemental that it’s worthy of close examination.
By JULIA MOSKIN
Recipe: Slow-Cooked Red Wine Beef Stew
CITY KITCHEN
Lamb Shanks, Sweetly Spiced and Ready for Spring
Lamb shanks shed their winter heft in this dish, which relies on spring vegetables and a sauce flecked with orange and honey.
By DAVID TANIS
Recipe: Spiced Lamb Shanks With Orange and Honey
O Captain! My Captain!
Take the time to make a platter of country captain, or riff off of a new Nigella Lawson recipe for roasted sausages with onions and apples.
By SAM SIFTON
EAT
The Best Beef and Broccoli, No Delivery Required
A home improvement on a classic Chinese-American takeout dish.
By SAM SIFTON
Recipe: Beef and Broccoli
ON DESSERT
A New Pastry Layers Tastes of France and Syria
Baklava and mille-feuille come together in this chewy, buttery, sweet and creamy morsel.
By DORIE GREENSPAN
Recipe: Maison Aleph’s Sesame Halvah 1001 Feuilles
Celebrating Mimouna and Its Dose of Post-Passover Carbs
This Moroccan ritual, now widely popular in Israel but little known in America, offers a spread of sweets including a stacked cake called moufleta.
By RON LIEBER
Recipes: Moroccan Moufleta | Baked Coconut Balls
FOOD
The Simple Lemon Cake That Helped Create a Legend
A golden Bundt, scented with lemon zest and painted with a tangy lemon-sugar syrup, Maida Heatter’s East 62nd Street Lemon Cake is a favorite among Times readers.
By MARGAUX LASKEY
Recipe: East 62nd Street Lemon Cake
What to Cook This Week
David Tanis’s leek soufflé, Alison Roman’s vegetarian tortilla soup, Swedish meatballs: Let NYT Cooking help you plan your menu for the days ahead.
By SAM SIFTON
BITES
At City Mouse in Chicago, It Starts With Cheese (of Course)
The new restaurant in the Ace Hotel focuses on big flavors, from salty to sweet.
By STEVE REDDICLIFFE
Heineken Pulls ‘Lighter Is Better’ Ad After Outcry Over Racism
In the commercial, a bartender slides a light beer past three black people and into the hands of a fairer-skinned woman.
By NIRAJ CHOKSHI
WINE SCHOOL
Ideal Ripeness Varies by Opinion, Not by the Moment
By Eric ASIMOV
WINE SCHOOL
Your Next Lesson: Etna Bianco
From left, Graci Etna Bianco 2016, Benanti Etna Bianco 2016 and I Vigneri di Salvo Foti Etna Bianco Aurora 2016.
By Eric ASIMOV
Andrew Balducci, Who Turned a Market Into a Food Mecca, Dies at 92
From his father’s pushcart, he and his family built Balducci’s into an emporium that dominated the specialty-foods business in New York for decades.
By SAM ROBERTS
