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lsandersonWhen We Eat, or Don’t Eat, May Be Critical for Health
A growing body of research suggests that our bodies function optimally when we align our eating patterns with our circadian rhythms.
By Anahad O’Connor
NONFICTION
How Sweet It Is. And How Malignant.
By Sven Beckert
SUGAR
The World Corrupted: From Slavery to Obesity
By James Walvin
325 pp. Pegasus Books. $27.95.
How Jonathan Gold Inspired a Travel Writer
The food critic was the first to open up a city to me, to push me, along with thousands of others, to go outside our usual understanding of a place and take some chances.
By Dan Saltzstein
CITY KITCHEN
You Say Tomato, I Say Tomato Toast
A Catalan favorite — toasted bread rubbed with garlic and topped with juicy, ripe tomatoes — is just the meal for those high summer days.
By David Tanis
Recipe: Garlicky Tomato Toast (Pan Con Tomate)
The Liquid Gold in Your Skillet
Alison Roman tosses lemons, kale and beans into the pan with chicken thighs to soak up the flavorful fat.
Skillet chicken with white beans and caramelized lemon.
By Alison Roman
Recipe: Skillet Chicken With White Beans and Caramelized Lemon
EAT
A Burger, but Better
“To be a true chapli,” says Ahmed Ali Akbar, “it’s got to have crushed pomegranate seeds, chopped tomato and onion, egg and spices mixed into the beef.”
By Samin Nosrat
Recipe: Chapli Burgers | Herbed Yogurt | Tamarind Ketchup
Jerk, Authentically Jamaican and Unapologetically Hot
This barbecue born of peppers, pimento, fire and Jamaican history carries a tradition worthy of celebration.
Jamaican jerk chicken at Mr. Mack Island Grill in West Palm Beach, Fla., served with rice and red beans, plantains and a salad.
Rochelle Oliver
By Rochelle Oliver
A Pie to Cut Through Summer’s Heat
Childhood memories of summers in Atlantic Beach, N.C., inspired this no-frills lemon pie, sweetly creamy and salty all the same.
Built on a saltine cracker crust, Atlantic Beach pie hits all the right notes: sweet, tart, creamy and crunchy.
By Margaux Laskey
Recipe: Atlantic Beach Pie
FRONT BURNER
I Can’t Believe It’s Chickpea Water
FabaButter, a plant-based butter substitute made with aquafaba, works almost as well as the real thing.
By Florence Fabricant
Trading the Cocktail Shaker for the Still
Todd Thrasher, a bartender who found regional acclaim in suburban Washington, branches out with a rum distillery at the Wharf in D.C.
By Robert Simonson
The Pouir
How Climate Change Has Altered the Way Cristal Champagne Is Made
With a visionary in charge, Louis Roederer has walked the line between a big Champagne house and a grower-producer.
Jean-Baptiste Lécaillon, the chef de cave at Louis Roederer Champagne, implemented a plan three decades ago to help ward off the effects of climate change on the vineyards used to make Cristal Champagne.
By Eric Asimov
Fukushima’s Nuclear Imprint Is Found in California Wine (Drinkers, Don’t Panic)
The Fukushima nuclear plant in 2016. It was hit by a tsunami after an earthquake in 2011, leading to a crisis that contaminated water and seafood in parts of Japan.
By Mihir Zaveri
Jonathan Gold, Food Critic Who Celebrated L.A.’s Cornucopia, Dies at 57
Jonathan Gold worked as The Los Angeles Times’s food critic for years, and won a Pulitzer Prize for criticism in 2007 while with LA Weekly. He once said he wrote “to try to get people less afraid of their neighbors.”
By Pete Wells
Madeleine Kamman, 87, Who Gave Americans a Taste of France, Dies
Madeleine Kamman giving a cooking class at L’academie de Cuisine in Bethesda, Md., in 1984. “She had an incredible capacity to inspire people,” one former student said.
By Richard Sandomir
A growing body of research suggests that our bodies function optimally when we align our eating patterns with our circadian rhythms.
By Anahad O’Connor
NONFICTION
How Sweet It Is. And How Malignant.
By Sven Beckert
SUGAR
The World Corrupted: From Slavery to Obesity
By James Walvin
325 pp. Pegasus Books. $27.95.
How Jonathan Gold Inspired a Travel Writer
The food critic was the first to open up a city to me, to push me, along with thousands of others, to go outside our usual understanding of a place and take some chances.
By Dan Saltzstein
CITY KITCHEN
You Say Tomato, I Say Tomato Toast
A Catalan favorite — toasted bread rubbed with garlic and topped with juicy, ripe tomatoes — is just the meal for those high summer days.
By David Tanis
Recipe: Garlicky Tomato Toast (Pan Con Tomate)
The Liquid Gold in Your Skillet
Alison Roman tosses lemons, kale and beans into the pan with chicken thighs to soak up the flavorful fat.
Skillet chicken with white beans and caramelized lemon.
By Alison Roman
Recipe: Skillet Chicken With White Beans and Caramelized Lemon
EAT
A Burger, but Better
“To be a true chapli,” says Ahmed Ali Akbar, “it’s got to have crushed pomegranate seeds, chopped tomato and onion, egg and spices mixed into the beef.”
By Samin Nosrat
Recipe: Chapli Burgers | Herbed Yogurt | Tamarind Ketchup
Jerk, Authentically Jamaican and Unapologetically Hot
This barbecue born of peppers, pimento, fire and Jamaican history carries a tradition worthy of celebration.
Jamaican jerk chicken at Mr. Mack Island Grill in West Palm Beach, Fla., served with rice and red beans, plantains and a salad.
Rochelle Oliver
By Rochelle Oliver
A Pie to Cut Through Summer’s Heat
Childhood memories of summers in Atlantic Beach, N.C., inspired this no-frills lemon pie, sweetly creamy and salty all the same.
Built on a saltine cracker crust, Atlantic Beach pie hits all the right notes: sweet, tart, creamy and crunchy.
By Margaux Laskey
Recipe: Atlantic Beach Pie
FRONT BURNER
I Can’t Believe It’s Chickpea Water
FabaButter, a plant-based butter substitute made with aquafaba, works almost as well as the real thing.
By Florence Fabricant
Trading the Cocktail Shaker for the Still
Todd Thrasher, a bartender who found regional acclaim in suburban Washington, branches out with a rum distillery at the Wharf in D.C.
By Robert Simonson
The Pouir
How Climate Change Has Altered the Way Cristal Champagne Is Made
With a visionary in charge, Louis Roederer has walked the line between a big Champagne house and a grower-producer.
Jean-Baptiste Lécaillon, the chef de cave at Louis Roederer Champagne, implemented a plan three decades ago to help ward off the effects of climate change on the vineyards used to make Cristal Champagne.
By Eric Asimov
Fukushima’s Nuclear Imprint Is Found in California Wine (Drinkers, Don’t Panic)
The Fukushima nuclear plant in 2016. It was hit by a tsunami after an earthquake in 2011, leading to a crisis that contaminated water and seafood in parts of Japan.
By Mihir Zaveri
Jonathan Gold, Food Critic Who Celebrated L.A.’s Cornucopia, Dies at 57
Jonathan Gold worked as The Los Angeles Times’s food critic for years, and won a Pulitzer Prize for criticism in 2007 while with LA Weekly. He once said he wrote “to try to get people less afraid of their neighbors.”
By Pete Wells
Madeleine Kamman, 87, Who Gave Americans a Taste of France, Dies
Madeleine Kamman giving a cooking class at L’academie de Cuisine in Bethesda, Md., in 1984. “She had an incredible capacity to inspire people,” one former student said.
By Richard Sandomir
