Food! Glorious Food!
Oct. 24th, 2018 02:58 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsandersonTRILOBITES
Microplastics Find Their Way Into Your Gut, a Pilot Study Finds
Researchers looked for microplastics in stool samples of people from eight countries. “The results were astonishing,” they said.
A scientist in France examined a sample of seawater from the Mediterranean containing microplastics. Most microplastics are the unintended result of larger plastics breaking apart.
By Douglas Quenqua
TWO BY DESIGN
The Siblings Making Copenhagen’s Most Stylish Jewelry and Food
Sophie and Frederik Bille Brahe have pursued different careers — she’s a jewelry designer, he’s a chef — but they share a deep respect for craft and storytelling.
Sophie and Frederik Bille Brahe in the drawing room of their family’s home just north of Copenhagen.
By James Clasper
Southern Barbecue With a Fiery Dip and a Deep History
In a narrow swath of Kentucky and Tennessee, the specialty is a pork-shoulder steak, grilled and dunked in a tongue-torturing hot sauce.
Grilled pork-shoulder steaks with a side of baked beans and coleslaw at R&S Barbecue in Tompkinsville, Ky.
By Steven Raichlen
Recipes: Pork-Shoulder Steaks With Hot Pepper Dip | BBQ Eggs
Capturing the Sea in a Pasta Bowl
Yotam Ottolenghi devours shrimp-and-clam pasta on his screens and in his kitchen.
A shrimp-based version of classic Bolognese does everything the original does, but with much less cooking.CreditCreditAndrew Scrivani for The New York Times. Food Stylist: Martha Tinkler.
By Yotam Ottolenghi
Recipes: Pearl Couscous With Shrimp and Clams | Shrimp Bolognese
A Roast Chicken With Fall Flavors
Maple butter and rosemary are the stars of this simple, six-ingredient meal, perfect for chilly days.
The natural sugars in maple syrup caramelize in this recipe, turning the chicken's skin a nutty brown.
By Colu Henry
Recipe: Roast Chicken With Maple Butter and Rosemary
A GOOD APPETITE
A Lemon Cake That Cuts to the Pith
This recipe, using the whole fruit, is full of deep citrus flavor and may just be worth baking right away.
A whole lemon, pith and all, and almond flour give this cake a dense richness.
By Melissa Clark
Recipe: Lemon Almond Cake With Lemon Glaze
When to Open a Bottle: Aging Wine Without the Anxiety
The notion of putting bottles away raises fears. How do you know when they are ready to open? Did I wait long enough? Too long? Relax.
Bottles that can improve with aging tend to move along a gentle arc, during which they will offer many delicious expressions, from youthful exuberance to middle-age complexity to eventual fragility.
By Eric Asimov
FRONT BURNER
A Liqueur That’s Ready for Flight
A crème de violette from Colorado is the perfect addition to an aviation cocktail.
Golden Moon Distillery is now selling its crème de violette out of state.
By Florence Fabricant
Overlooked No More: Yamei Kin, the Chinese Doctor Who Introduced Tofu to the West
Long before veggie burgers and soy lattes were fashionable, Kin was sent on a mission by the United States government to uncover the benefits of the soybean for Americans.
Yamei Kin, a Chinese-born doctor, was enlisted by the United States government to study the soybean and how it could be used in America.
By Mike Ives
Microplastics Find Their Way Into Your Gut, a Pilot Study Finds
Researchers looked for microplastics in stool samples of people from eight countries. “The results were astonishing,” they said.
A scientist in France examined a sample of seawater from the Mediterranean containing microplastics. Most microplastics are the unintended result of larger plastics breaking apart.
By Douglas Quenqua
TWO BY DESIGN
The Siblings Making Copenhagen’s Most Stylish Jewelry and Food
Sophie and Frederik Bille Brahe have pursued different careers — she’s a jewelry designer, he’s a chef — but they share a deep respect for craft and storytelling.
Sophie and Frederik Bille Brahe in the drawing room of their family’s home just north of Copenhagen.
By James Clasper
Southern Barbecue With a Fiery Dip and a Deep History
In a narrow swath of Kentucky and Tennessee, the specialty is a pork-shoulder steak, grilled and dunked in a tongue-torturing hot sauce.
Grilled pork-shoulder steaks with a side of baked beans and coleslaw at R&S Barbecue in Tompkinsville, Ky.
By Steven Raichlen
Recipes: Pork-Shoulder Steaks With Hot Pepper Dip | BBQ Eggs
Capturing the Sea in a Pasta Bowl
Yotam Ottolenghi devours shrimp-and-clam pasta on his screens and in his kitchen.
A shrimp-based version of classic Bolognese does everything the original does, but with much less cooking.CreditCreditAndrew Scrivani for The New York Times. Food Stylist: Martha Tinkler.
By Yotam Ottolenghi
Recipes: Pearl Couscous With Shrimp and Clams | Shrimp Bolognese
A Roast Chicken With Fall Flavors
Maple butter and rosemary are the stars of this simple, six-ingredient meal, perfect for chilly days.
The natural sugars in maple syrup caramelize in this recipe, turning the chicken's skin a nutty brown.
By Colu Henry
Recipe: Roast Chicken With Maple Butter and Rosemary
A GOOD APPETITE
A Lemon Cake That Cuts to the Pith
This recipe, using the whole fruit, is full of deep citrus flavor and may just be worth baking right away.
A whole lemon, pith and all, and almond flour give this cake a dense richness.
By Melissa Clark
Recipe: Lemon Almond Cake With Lemon Glaze
When to Open a Bottle: Aging Wine Without the Anxiety
The notion of putting bottles away raises fears. How do you know when they are ready to open? Did I wait long enough? Too long? Relax.
Bottles that can improve with aging tend to move along a gentle arc, during which they will offer many delicious expressions, from youthful exuberance to middle-age complexity to eventual fragility.
By Eric Asimov
FRONT BURNER
A Liqueur That’s Ready for Flight
A crème de violette from Colorado is the perfect addition to an aviation cocktail.
Golden Moon Distillery is now selling its crème de violette out of state.
By Florence Fabricant
Overlooked No More: Yamei Kin, the Chinese Doctor Who Introduced Tofu to the West
Long before veggie burgers and soy lattes were fashionable, Kin was sent on a mission by the United States government to uncover the benefits of the soybean for Americans.
Yamei Kin, a Chinese-born doctor, was enlisted by the United States government to study the soybean and how it could be used in America.
By Mike Ives
