Food! Glorious Food!
Aug. 22nd, 2018 11:05 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsandersonA Dwindling Catch Has Alaskans Uneasy
Red salmon, a summertime pleasure that feeds residents through the winter, has failed to show up this season in most rivers.
By Julia O’Malley
In a Victory for PETA, Animal Crackers Roam Free
The redesigned Barnum’s Animals crackers box, featuring wildlife outside cages, started to arrive in stores this week.
By Matthew Haag
Plan Bee: The Rise of Alternative Pollinators
Honeybees are under siege, straining the business of farming. Now growers are turning to other bee species to help their crops.
By Catherine M. Allchin
TRILOBITES
Your Spit Might Help You Learn to Eat Your Greens
When people were repeatedly exposed to bitter compounds in a study, their saliva changed to produce proteins that rendered those flavors more palatable.
By Livia Albeck-Ripka
Archaeologists Find 3,200-Year-Old Cheese in an Egyptian Tomb
Scientists from the University of Catania and Cairo University found a “solidified whitish mass” in a jar, left, in an Egyptian tomb. The substance turned out to be a 3,200-year-old piece of cheese, among the oldest ever discovered.
By Niraj Chokshi
With a Little Wine (and a Lot of Herbs), Clams Turn On the Charm
Best of the bivalves? Alison Roman says yes, and steams them in a pool of toasted garlic oil with dry white wine.
These littleneck clams with celery and toasted garlic may just give your steamed mussels a run for their money.
By Alison Roman
Recipe: Littleneck Clams With Celery and Toasted Garlic
A GOOD APPETITE
The BLT, as You’ve Never Seen It
Crunchy, spicy and quick to make, BLT tacos are a simple after-work dinner, or a brunch you can make while you’re still half-asleep.
Lighter than the usual sandwich, these BLT tacos let the crispiness of bacon and the lettuce shine through against juicy, colorful tomatoes and spicy mayonnaise.
By Melissa Clark
Recipe: BLT Tacos
CITY KITCHEN
Step Aside, Peaches: Nectarines Make a Bid for Best Cobbler Filling
Paired with raspberries in this summery dessert, the smooth-skinned fruit bubbles beneath sweet biscuits studded with candied ginger and pistachios.
Made well, cobbler is the ideal home dessert, and this one, full of nectarines and raspberries, makes use of seasonal fruit.
By David Tanis
Recipe: Nectarine-Raspberry Cobbler With Ginger Biscuits
Reviving a Centuries-Old Japanese Confectionery Art
Amezaiku, a candy-making technique that calls for sculpting molten sugar syrup, nearly went extinct. Now, it’s seeing new life among a dedicated group of Tokyo craftsmen.
By Ligaya Mishan
Can Liquor Have a Local Taste? They’re Banking on It
No one is sure whether spirits can convey “terroir” like wine does. But distillers are seeking, and selling, that sense of place.
By Clay Risen
Red salmon, a summertime pleasure that feeds residents through the winter, has failed to show up this season in most rivers.
By Julia O’Malley
In a Victory for PETA, Animal Crackers Roam Free
The redesigned Barnum’s Animals crackers box, featuring wildlife outside cages, started to arrive in stores this week.
By Matthew Haag
Plan Bee: The Rise of Alternative Pollinators
Honeybees are under siege, straining the business of farming. Now growers are turning to other bee species to help their crops.
By Catherine M. Allchin
TRILOBITES
Your Spit Might Help You Learn to Eat Your Greens
When people were repeatedly exposed to bitter compounds in a study, their saliva changed to produce proteins that rendered those flavors more palatable.
By Livia Albeck-Ripka
Archaeologists Find 3,200-Year-Old Cheese in an Egyptian Tomb
Scientists from the University of Catania and Cairo University found a “solidified whitish mass” in a jar, left, in an Egyptian tomb. The substance turned out to be a 3,200-year-old piece of cheese, among the oldest ever discovered.
By Niraj Chokshi
With a Little Wine (and a Lot of Herbs), Clams Turn On the Charm
Best of the bivalves? Alison Roman says yes, and steams them in a pool of toasted garlic oil with dry white wine.
These littleneck clams with celery and toasted garlic may just give your steamed mussels a run for their money.
By Alison Roman
Recipe: Littleneck Clams With Celery and Toasted Garlic
A GOOD APPETITE
The BLT, as You’ve Never Seen It
Crunchy, spicy and quick to make, BLT tacos are a simple after-work dinner, or a brunch you can make while you’re still half-asleep.
Lighter than the usual sandwich, these BLT tacos let the crispiness of bacon and the lettuce shine through against juicy, colorful tomatoes and spicy mayonnaise.
By Melissa Clark
Recipe: BLT Tacos
CITY KITCHEN
Step Aside, Peaches: Nectarines Make a Bid for Best Cobbler Filling
Paired with raspberries in this summery dessert, the smooth-skinned fruit bubbles beneath sweet biscuits studded with candied ginger and pistachios.
Made well, cobbler is the ideal home dessert, and this one, full of nectarines and raspberries, makes use of seasonal fruit.
By David Tanis
Recipe: Nectarine-Raspberry Cobbler With Ginger Biscuits
Reviving a Centuries-Old Japanese Confectionery Art
Amezaiku, a candy-making technique that calls for sculpting molten sugar syrup, nearly went extinct. Now, it’s seeing new life among a dedicated group of Tokyo craftsmen.
By Ligaya Mishan
Can Liquor Have a Local Taste? They’re Banking on It
No one is sure whether spirits can convey “terroir” like wine does. But distillers are seeking, and selling, that sense of place.
By Clay Risen
