Food! Glorious Food!
Oct. 10th, 2018 06:32 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsandersonPlants Can’t Talk. But Some Fruits Say ‘Eat Me’ to Animals.
Two national parks in Uganda and Madagascar presented researchers with a natural experiment to understand how plants have adapted to appeal to animals that spread their seeds.
By JOANNA KLEIN
As Tokyo Fish Market Closes, Sellers and Customers Honor an Era of Grime
Tsukiji, thought to be the world’s largest seafood market, is relocating. On its last day, few welcomed the prospect of an air-conditioned future.
By MOTOKO RICH
Ireland Bill Aims to Crack Down on Excessive Drinking With Health Warning Labels
Legislation passed by the lower house of Parliament orders sweeping restrictions on how alcohol is sold and advertised.
By ED O'LOUGHLIN
TRILOBITES
Taming the Groundcherry: With Crispr, a Fussy Fruit Inches Toward the Supermarket
You may have never eaten a groundcherry, but with common gene-editing techniques it and other fruits may be more easily domesticated.
By VERONIQUE GREENWOOD
How a Seafloor Blob Became Mexico’s ‘Black Gold’
A frenzy for sea cucumbers, driven by demand in Asia, has brought their populations near collapse in the waters off the Yucatán Peninsula.
By NATALIE SCHACHAR
THE SATURDAY PROFILE
For a German Chef, Hospital Food Is the Ultimate Challenge
Patrick Wodni was cooking for a Michelin-starred restaurant in Berlin but wanted to do something “useful.” Now, he aims to revolutionize institutional menus.
By SALLY McGRANE
In London’s Vegan Fish-and-Chip Shop, Banana Blossoms Play Cod
A new “chippie” in Hackney specializes in the proprietor’s own fish substitute, marinated and carefully deep-fried.
By CEYLAN YEGINSU
FRONT BURNER
A Paste That Brings the Heat
Quibos Pepper Original Hot Pepper Paste is based on achar, a fiery relish of green mango and chiles.
By FLORENCE FABRICANT
EAT
Tuna Poke Gets an East Coast Makeover
The Hawaiian dish might be the best way to eat fresh fish from Long Island.
By SAM SIFTON
Recipe: Tuna Poke
WHAT TO COOK
What to Cook Right Now
Shrimp biryani, chicken korma, Punjabi rajma: Melissa Clark has brought three new Indian recipes to The Times, all easily made in your pressure cooker.
By SAM SIFTON
WHAT TO COOK
What to Cook This Week
Make Samin Nosrat’s smart new recipe for chivichangas with stewed brisket and cheese, and be sure to make extra tortillas.
By SAM SIFTON
ON DESSERT
A Cake Fit for Julia Child
It might be mistaken for a brownie, if not for its powerful, sophisticated flavor.
Paying homage to a mentor’s insistent unfussiness.
By DORIE GREENSPAN
Recipe: 15-Minute Magic
FRONT BURNER
A Little Purple Bag Brings Back Memories
Crown Royal’s newest release, a 13-year-old Blenders’ Mash, includes the well-known sack.
By FLORENCE FABRICANT
Two national parks in Uganda and Madagascar presented researchers with a natural experiment to understand how plants have adapted to appeal to animals that spread their seeds.
By JOANNA KLEIN
As Tokyo Fish Market Closes, Sellers and Customers Honor an Era of Grime
Tsukiji, thought to be the world’s largest seafood market, is relocating. On its last day, few welcomed the prospect of an air-conditioned future.
By MOTOKO RICH
Ireland Bill Aims to Crack Down on Excessive Drinking With Health Warning Labels
Legislation passed by the lower house of Parliament orders sweeping restrictions on how alcohol is sold and advertised.
By ED O'LOUGHLIN
TRILOBITES
Taming the Groundcherry: With Crispr, a Fussy Fruit Inches Toward the Supermarket
You may have never eaten a groundcherry, but with common gene-editing techniques it and other fruits may be more easily domesticated.
By VERONIQUE GREENWOOD
How a Seafloor Blob Became Mexico’s ‘Black Gold’
A frenzy for sea cucumbers, driven by demand in Asia, has brought their populations near collapse in the waters off the Yucatán Peninsula.
By NATALIE SCHACHAR
THE SATURDAY PROFILE
For a German Chef, Hospital Food Is the Ultimate Challenge
Patrick Wodni was cooking for a Michelin-starred restaurant in Berlin but wanted to do something “useful.” Now, he aims to revolutionize institutional menus.
By SALLY McGRANE
In London’s Vegan Fish-and-Chip Shop, Banana Blossoms Play Cod
A new “chippie” in Hackney specializes in the proprietor’s own fish substitute, marinated and carefully deep-fried.
By CEYLAN YEGINSU
FRONT BURNER
A Paste That Brings the Heat
Quibos Pepper Original Hot Pepper Paste is based on achar, a fiery relish of green mango and chiles.
By FLORENCE FABRICANT
EAT
Tuna Poke Gets an East Coast Makeover
The Hawaiian dish might be the best way to eat fresh fish from Long Island.
By SAM SIFTON
Recipe: Tuna Poke
WHAT TO COOK
What to Cook Right Now
Shrimp biryani, chicken korma, Punjabi rajma: Melissa Clark has brought three new Indian recipes to The Times, all easily made in your pressure cooker.
By SAM SIFTON
WHAT TO COOK
What to Cook This Week
Make Samin Nosrat’s smart new recipe for chivichangas with stewed brisket and cheese, and be sure to make extra tortillas.
By SAM SIFTON
ON DESSERT
A Cake Fit for Julia Child
It might be mistaken for a brownie, if not for its powerful, sophisticated flavor.
Paying homage to a mentor’s insistent unfussiness.
By DORIE GREENSPAN
Recipe: 15-Minute Magic
FRONT BURNER
A Little Purple Bag Brings Back Memories
Crown Royal’s newest release, a 13-year-old Blenders’ Mash, includes the well-known sack.
By FLORENCE FABRICANT
