Food! Glorious Food!
Jun. 27th, 2018 10:40 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsandersonTHE UPSHOT
San Francisco Restaurants Can’t Afford Waiters. So They’re Putting Diners to Work.
The city offers a case study of how high housing costs alter the economics of everything else, including restaurant service.
By Emily Badger
From Brewery to Bakery: A Flour That Fights Waste
By Larissa Zimberoff
Building a Table for All: The Ascent of Queer Food Culture
By Jeremy Allen
Trump’s Trade War Could Shut Cheesemakers Out of Foreign Markets
With other countries raising tariffs to American products and signing trade deals without the United States, the American cheesemaker is increasingly standing alone.
By Ana Swanson
Is America Ready to Love Cottage Cheese Again?
After languishing in yogurt’s shadow for decades, cottage cheese is back, sporting new flavors and small-batch appeal.
By Kim Severson
Recipe: Polish Cottage Cheese Dip (Gzik)
A Guide to Soft Fresh Cheeses: Cottage Cheese, Mascarpone and More
By Kim Severson
CITY KITCHEN
A Crowd-Pleaser With the Right Stuff
Trading the red sauce for a lighter pesto makes for stuffed shells that are as delicious as they are satisfying.
By David Tanis
Recipe: Ricotta-Stuffed Shells With Pesto
A GOOD APPETITE
The Secret to Perfect Popcorn Is Already in Your Cupboard
Beyond butter and salt, oil — and lots of it — makes for the most impeccably crunchy kernels.
From left, three popcorns from Jessica Koslow of Sqirl in Los Angeles: a “cheesy” vegan popcorn, a coconut sugar caramel corn and a spicy pimento popcorn.
By Melissa Clark
Recipes: Spicy Pimentón Popcorn | Vegan “Cheesy” Popcorn | Coconut Sugar Caramel Corn
EAT
How to Unlock the Secret Flavor Hidden at the Apricot’s Core
To be extraordinary, apricot jam must offer something the fruit, out of hand, cannot.
By Samin Nosrat
Recipes: Apricot-Noyau Jam | Noyau Extract
A Cookbook of Artists’ Creative Summer Desserts
Seven baking-inclined contemporary artists share their go-to recipes for when they want to get their hands dirty in their kitchens.
By Julia Sherman
The Grape From Manchuela
Juan Antonio Ponce manages a network of old vineyards, which he farms biodynamically, each of which shows a different perspective on bobal.
Winemakers find a new appreciation for bobal, an obscure red grape from southeastern Spain, left behind as others from the region gained global fame.
By Eric Asimov
San Francisco Restaurants Can’t Afford Waiters. So They’re Putting Diners to Work.
The city offers a case study of how high housing costs alter the economics of everything else, including restaurant service.
By Emily Badger
From Brewery to Bakery: A Flour That Fights Waste
By Larissa Zimberoff
Building a Table for All: The Ascent of Queer Food Culture
By Jeremy Allen
Trump’s Trade War Could Shut Cheesemakers Out of Foreign Markets
With other countries raising tariffs to American products and signing trade deals without the United States, the American cheesemaker is increasingly standing alone.
By Ana Swanson
Is America Ready to Love Cottage Cheese Again?
After languishing in yogurt’s shadow for decades, cottage cheese is back, sporting new flavors and small-batch appeal.
By Kim Severson
Recipe: Polish Cottage Cheese Dip (Gzik)
A Guide to Soft Fresh Cheeses: Cottage Cheese, Mascarpone and More
By Kim Severson
CITY KITCHEN
A Crowd-Pleaser With the Right Stuff
Trading the red sauce for a lighter pesto makes for stuffed shells that are as delicious as they are satisfying.
By David Tanis
Recipe: Ricotta-Stuffed Shells With Pesto
A GOOD APPETITE
The Secret to Perfect Popcorn Is Already in Your Cupboard
Beyond butter and salt, oil — and lots of it — makes for the most impeccably crunchy kernels.
From left, three popcorns from Jessica Koslow of Sqirl in Los Angeles: a “cheesy” vegan popcorn, a coconut sugar caramel corn and a spicy pimento popcorn.
By Melissa Clark
Recipes: Spicy Pimentón Popcorn | Vegan “Cheesy” Popcorn | Coconut Sugar Caramel Corn
EAT
How to Unlock the Secret Flavor Hidden at the Apricot’s Core
To be extraordinary, apricot jam must offer something the fruit, out of hand, cannot.
By Samin Nosrat
Recipes: Apricot-Noyau Jam | Noyau Extract
A Cookbook of Artists’ Creative Summer Desserts
Seven baking-inclined contemporary artists share their go-to recipes for when they want to get their hands dirty in their kitchens.
By Julia Sherman
The Grape From Manchuela
Juan Antonio Ponce manages a network of old vineyards, which he farms biodynamically, each of which shows a different perspective on bobal.
Winemakers find a new appreciation for bobal, an obscure red grape from southeastern Spain, left behind as others from the region gained global fame.
By Eric Asimov
