Food! Glorious Food!
Aug. 28th, 2018 04:53 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsandersonEXPLORER
In the Azores, the Menu Includes Coffee, Tea and Tradition
There’s wine and cheese too, in these remote islands in the Atlantic Ocean. Here’s where to get a taste of the past — and present.
By CARYN B. DAVIS
TAKE A NUMBER
How Much Alcohol Is Safe to Drink? None, Say These Researchers
A large study of drinking habits in 195 countries contradicts widely shared advice on healthy drinking.
By NICHOLAS BAKALAR
CORNER OFFICE
Hamdi Ulukaya of Chobani Talks Greek Yogurt and the American Dream
A Turkish immigrant of Kurdish descent, Mr. Ulukaya brought Greek yogurt to the mainstream. Along the way, he began hiring refugees, a move that drew threats from fringe websites and far-right commentators.
By DAVID GELLES
WHAT TO COOK
What to Cook Right Now
Make Alison Roman’s littleneck clams, or indulge in Melissa Clark’s ratatouille pie, or David Tanis’s spicy minced shrimp with rice noodles.
By TEJAL RAO
WHAT TO COOK
Five Weeknight Dishes
The grill is on, the tomatoes are fat, the corn is sweet: It’s time to embrace the Super Caprese, an extra-large, dressed-up Caprese salad.
By EMILY WEINSTEIN
WHAT TO COOK
Tomatoes!
They seem to be everywhere these days, so grate a few, then season, for a simple no-recipe recipe.
By TEJAL RAO
WHAT TO COOK
What to Cook This Week
Skip the pancakes, and make surnoli instead. (And for dinner, how about a silky eggplant salad, toasted coconut rice and slow-roasted salmon?)
By TEJAL RAO
EAT
A Superior Pancake
By Tejal Rao
Recipe: Surnoli (Coconut-Rice Pancakes)
THINGS EDITORS LIKE
T Suggests: Handblown Glass Earrings, a Culinary Retreat and More
A roundup of things T editors — and a few contributors — are excited about in a given week. -- Note: NY Times editors tend to have expensive tastes.
CITY KITCHEN
One Pound of Shrimp, a Meal for Four
Here, a little shrimp — chopped, spiced and tossed with rice noodles — goes a long way.
By DAVID TANIS
Recipe: Spicy Minced Shrimp With Rice Noodles
A GOOD APPETITE
A Beautiful Mess in a Savory Pie
With its filling of roasted eggplants, tomatoes and cheese, ratatouille pie may not be tidy, but it is irresistible.
By MELISSA CLARK
Recipe: Ratatouille Pie
ENTERTAINING WITH
How to Throw an Easy Late-Summer Dinner Party, With Edible Flowers
The fashion designer Jeana Sohn celebrated her debut collection in a friend’s Laurel Canyon garden — and shared her tips for entertaining.
By CRYSTAL MEERS
How the Common Weed Has Grown on Florists (and Chefs)
From the flower arrangement to the plate, this is the era of the formerly unwanted plant.
By LIGAYA MISHAN
In the Azores, the Menu Includes Coffee, Tea and Tradition
There’s wine and cheese too, in these remote islands in the Atlantic Ocean. Here’s where to get a taste of the past — and present.
By CARYN B. DAVIS
TAKE A NUMBER
How Much Alcohol Is Safe to Drink? None, Say These Researchers
A large study of drinking habits in 195 countries contradicts widely shared advice on healthy drinking.
By NICHOLAS BAKALAR
CORNER OFFICE
Hamdi Ulukaya of Chobani Talks Greek Yogurt and the American Dream
A Turkish immigrant of Kurdish descent, Mr. Ulukaya brought Greek yogurt to the mainstream. Along the way, he began hiring refugees, a move that drew threats from fringe websites and far-right commentators.
By DAVID GELLES
WHAT TO COOK
What to Cook Right Now
Make Alison Roman’s littleneck clams, or indulge in Melissa Clark’s ratatouille pie, or David Tanis’s spicy minced shrimp with rice noodles.
By TEJAL RAO
WHAT TO COOK
Five Weeknight Dishes
The grill is on, the tomatoes are fat, the corn is sweet: It’s time to embrace the Super Caprese, an extra-large, dressed-up Caprese salad.
By EMILY WEINSTEIN
WHAT TO COOK
Tomatoes!
They seem to be everywhere these days, so grate a few, then season, for a simple no-recipe recipe.
By TEJAL RAO
WHAT TO COOK
What to Cook This Week
Skip the pancakes, and make surnoli instead. (And for dinner, how about a silky eggplant salad, toasted coconut rice and slow-roasted salmon?)
By TEJAL RAO
EAT
A Superior Pancake
By Tejal Rao
Recipe: Surnoli (Coconut-Rice Pancakes)
THINGS EDITORS LIKE
T Suggests: Handblown Glass Earrings, a Culinary Retreat and More
A roundup of things T editors — and a few contributors — are excited about in a given week. -- Note: NY Times editors tend to have expensive tastes.
CITY KITCHEN
One Pound of Shrimp, a Meal for Four
Here, a little shrimp — chopped, spiced and tossed with rice noodles — goes a long way.
By DAVID TANIS
Recipe: Spicy Minced Shrimp With Rice Noodles
A GOOD APPETITE
A Beautiful Mess in a Savory Pie
With its filling of roasted eggplants, tomatoes and cheese, ratatouille pie may not be tidy, but it is irresistible.
By MELISSA CLARK
Recipe: Ratatouille Pie
ENTERTAINING WITH
How to Throw an Easy Late-Summer Dinner Party, With Edible Flowers
The fashion designer Jeana Sohn celebrated her debut collection in a friend’s Laurel Canyon garden — and shared her tips for entertaining.
By CRYSTAL MEERS
How the Common Weed Has Grown on Florists (and Chefs)
From the flower arrangement to the plate, this is the era of the formerly unwanted plant.
By LIGAYA MISHAN
