Food! Glorious Food!
Nov. 14th, 2018 09:12 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsandersonWho Has the Copyright Over My Cheese?
The European Union’s highest court decided the taste of a cheese does not qualify for protection.
By AMIE TSANG
Singapore’s Claim as a Street-Food Hub Riles Malaysians
The city-state is bidding for Unesco recognition for dishes like chicken rice, nasi lemak and curry laksa that are also served in Malaysia.
By MIKE IVES
BOLIVIA DISPATCH
It’s Dinnertime in the Amazon. Look at What’s on the Chef’s Menu.
Some of the most celebrated chefs in the Andes ventured deep into the Amazon on a quest for exotic ingredients. If the river turtle is too gooey, try the caiman.
By NICHOLAS CASEY
Resy Acquires Reserve, in the Fierce Tussle Over Restaurant Reservations
OpenTable is still the biggest player, but that dominance is under challenge by Resy and other rivals.
By TEJAL RAO
The Ecosystem in Immigrants’ Guts Is Shaped by the Place They Call Home
By studying the relationship among ethnicity, migration history and the digestive system’s microbiome, researchers hope to gain insights on health disparities in diverse communities.
By STEPH YIN
‘Chef Flynn’ Review: A Gastronomic Wonder From Boy to Man
This documentary from Cameron Yates looks at Flynn McGarry, a young innovator in dining who tries to live up to his hype.
By GLENN KENNY
U.K. Food Magazine Editor Is Roasted for Email About ‘Killing Vegans’
The editor of a popular British food magazine said his response to a freelance pitch was all in jest, but the outrage forced him to step down.
By CEYLAN YEGINSU
The First Thanksgiving
Recently arrived refugees in the United States prepare to cook the most American of feasts.
By JULIA MOSKIN
COOKING
How to Cook Cauliflower
Mild and easily adaptable, cauliflower can be transformed into just about anything you want. Our columnist shows you how to make the most of this blank canvas.
By ALISON ROMAN
The Rise and Fall of Turkey Brining
After two decades of flying high, the wet-brined bird has lost altitude with many of the food-media influencers who sent it soaring.
For 20 years, Thanksgiving cooks have asked themselves an essential question: To brine or not to brine? Maybe it’s time to just say no.
By Kim Severson
Recipe: Pulled Turkey With Jus
The Story of America, Told Through Mark Twain’s Favorite Foods
In a new audio series, the actor Nick Offerman explores political, cultural and ecological shifts through the author’s palate.
By Tejal Rao
Not Everyone Loves Pie. For Them, There’s Cake.
A stunning pumpkin layer cake that’s worthy of the Thanksgiving table.
Caramel sauce is drizzled over the top of this pumpkin layer cake with caramel buttercream.
By Yossy Arefi
Recipe: Pumpkin Layer Cake With Caramel Buttercream
8 Spectacular Pies That Taste as Good as They Look
Ittsa slide show o' pies!
Apple Ombre
Citrus Custard
Berry Apple Butter
Tart Lemon
Sweet Potato Meringue
Cranberry Herringbone
Striped Berry
Ginger Custard
A GOOD APPETITE
A Dish to Comfort on Those Cold, Dark Days
A cross between fondue and potato purée, this sweet, beautifully autumnal dish is sure to warm you from the inside.
By Melissa Clark
Recipe: Sweet Potato Aligot
CITY KITCHEN
Gelatin Breaks Out of Its Mold
Lovable and wonderfully retro, jello salad gets a joyful update with natural touches from fresh clementine juice and pomegranate seeds.
A modern take on the gelatin mold, this dish is a great showpiece for the holiday dinner table.
By David Tanis
Recipe: Clementine-Pomegranate Jello Salad
Featured Recipes from NYT Cooking
HEADS UP
Latest Sizzle in Miami? Food Halls
In a boost to Miami’s culinary scene, a city that had no food halls now has four and counting.
By FLORENCE FABRICANT
FRONT BURNER
By FLORENCE FABRICANT
WHAT TO COOK
What to Cook Right Now
It might be a nice time for Japanese fried chicken with soy sauce-pickled eggs, a kale, coconut tomato salad, or slow-cooker chicken tacos.
By SAM SIFTON
Get a Handle on Your Pots and Pans
New companies want to streamline the purchase process.
By MARGUERITE JOUTZ
WHAT TO COOK
What to Cook This Week
We’re 10 days out from Thanksgiving: There’s lots to do before the feast.
By SAM SIFTON
PEOPLE, PLACES AND THINGS
People, Places and Things to Know: Japanese Glass Artists, a Food-Focused Hotel and More
T’s cultural compendium of what’s new.
FIVE WEEKNIGHT DISHES
Cozy and Clever
Pilaf isn’t the sexiest dish, but it’s so comforting — as are Alison Roman’s butcher steak, a cheesy white bean tomato bake and porky rice noodles.
By EMILY WEINSTEIN
WHAT TO COOK
What to Cook This Weekend
Make Dorie Greenspan’s latest recipe, an autumnal riff on an Eton mess with cranberry jam, lemon curd and raspberries.
By SAM SIFTON
WHAT TO COOK
A Shakshuka for Tonight
A good meal is in order today, and this greens-heavy take on the dish is just the thing.
By SAM SIFTON
EAT
The Key to This Creamy, Thick Pesto? A Mortar and Pestle
I traveled to the proud home of basil pesto to learn the secrets of the sauce from a lifelong pounder.
By SAMIN NOSRAT
ON DESSERT
The Eton Mess, a Classic Dessert for Endless Variation
Cranberry jam, lemon curd and ginger turn this typically warm-weather dessert into a fall or winter treat.
By DORIE GREENSPAN
ONE GOOD MEAL
Lykke Li Shares a Spicy Seafood Recipe, and a Cocktail to Go With It
When she entertains at home, the musician and actress often whips up aguachile, inspired by a trip to Mexico City, and serves it with mezcal.
By NICK MARINO
Know Your Squash: How They Look, How They Cook
A quick guide to winter squash, the M.V.P.s of the holiday table.
By FLORENCE FABRICANT
Last Call at the Airport? Britain Considers End to 24-Hour Bar Service
The government is considering restricting alcohol sales at airports in England and Wales in the early morning. We went to one airport pub to get patrons’ reaction.
By ALEX MARSHALL and PALKO KARASZ
COOKING
Melissa Clark’s Thanksgiving
These are the dishes our columnist loves most and cooks for her family year after year.
By MELISSA CLARK
MEANWHILE
The 16-oz. Beer Can: A Cold One That’s a Hot One
Something nebulous about the slightly larger size signals high quality and high taste — with high sales to match.
By WENDY MACNAUGHTON
WINES OF THE TIMES
Even Bad Jokes Can Make Good Thanksgiving Wines
Agile, energetic wines that are versatile with many foods are best for the holiday feast. But with delicious food and lively company, it’s hard to go wrong.
By ERIC ASIMOV
THE POUR
A New Golden Age for Cider Production in New York
WINE SCHOOL
Once Lowly, Carignan Finds Favor in California
The European Union’s highest court decided the taste of a cheese does not qualify for protection.
By AMIE TSANG
Singapore’s Claim as a Street-Food Hub Riles Malaysians
The city-state is bidding for Unesco recognition for dishes like chicken rice, nasi lemak and curry laksa that are also served in Malaysia.
By MIKE IVES
BOLIVIA DISPATCH
It’s Dinnertime in the Amazon. Look at What’s on the Chef’s Menu.
Some of the most celebrated chefs in the Andes ventured deep into the Amazon on a quest for exotic ingredients. If the river turtle is too gooey, try the caiman.
By NICHOLAS CASEY
Resy Acquires Reserve, in the Fierce Tussle Over Restaurant Reservations
OpenTable is still the biggest player, but that dominance is under challenge by Resy and other rivals.
By TEJAL RAO
The Ecosystem in Immigrants’ Guts Is Shaped by the Place They Call Home
By studying the relationship among ethnicity, migration history and the digestive system’s microbiome, researchers hope to gain insights on health disparities in diverse communities.
By STEPH YIN
‘Chef Flynn’ Review: A Gastronomic Wonder From Boy to Man
This documentary from Cameron Yates looks at Flynn McGarry, a young innovator in dining who tries to live up to his hype.
By GLENN KENNY
U.K. Food Magazine Editor Is Roasted for Email About ‘Killing Vegans’
The editor of a popular British food magazine said his response to a freelance pitch was all in jest, but the outrage forced him to step down.
By CEYLAN YEGINSU
The First Thanksgiving
Recently arrived refugees in the United States prepare to cook the most American of feasts.
By JULIA MOSKIN
COOKING
How to Cook Cauliflower
Mild and easily adaptable, cauliflower can be transformed into just about anything you want. Our columnist shows you how to make the most of this blank canvas.
By ALISON ROMAN
The Rise and Fall of Turkey Brining
After two decades of flying high, the wet-brined bird has lost altitude with many of the food-media influencers who sent it soaring.
For 20 years, Thanksgiving cooks have asked themselves an essential question: To brine or not to brine? Maybe it’s time to just say no.
By Kim Severson
Recipe: Pulled Turkey With Jus
The Story of America, Told Through Mark Twain’s Favorite Foods
In a new audio series, the actor Nick Offerman explores political, cultural and ecological shifts through the author’s palate.
By Tejal Rao
Not Everyone Loves Pie. For Them, There’s Cake.
A stunning pumpkin layer cake that’s worthy of the Thanksgiving table.
Caramel sauce is drizzled over the top of this pumpkin layer cake with caramel buttercream.
By Yossy Arefi
Recipe: Pumpkin Layer Cake With Caramel Buttercream
8 Spectacular Pies That Taste as Good as They Look
Ittsa slide show o' pies!
Apple Ombre
Citrus Custard
Berry Apple Butter
Tart Lemon
Sweet Potato Meringue
Cranberry Herringbone
Striped Berry
Ginger Custard
A GOOD APPETITE
A Dish to Comfort on Those Cold, Dark Days
A cross between fondue and potato purée, this sweet, beautifully autumnal dish is sure to warm you from the inside.
By Melissa Clark
Recipe: Sweet Potato Aligot
CITY KITCHEN
Gelatin Breaks Out of Its Mold
Lovable and wonderfully retro, jello salad gets a joyful update with natural touches from fresh clementine juice and pomegranate seeds.
A modern take on the gelatin mold, this dish is a great showpiece for the holiday dinner table.
By David Tanis
Recipe: Clementine-Pomegranate Jello Salad
Featured Recipes from NYT Cooking
Pressure Cooker Shrimp Biryani
Pressure Cooker Chicken Korma
HEADS UP
Latest Sizzle in Miami? Food Halls
In a boost to Miami’s culinary scene, a city that had no food halls now has four and counting.
By FLORENCE FABRICANT
FRONT BURNER
Looking for Sichuan Ingredients? A Nashville Company Delivers
The Mala Market carries a dozen essential spices for the fiery cuisine, including fragrant green Sichuan peppercorns.
A Cheese Slate in a New York State of Mind
JK Adams, a cutting-board company in Vermont, has a new line of serving boards and slates with eight different city skylines.
Slim Volumes With Scores of Cocktail Ideas
“The Mini Bar,” a new book set from the website Punch, offers recipes categorized by wine or spirit.
A Runner to Smarten the Table
These linen beauties — a collaboration between the apron maker Hedley & Bennett and the home goods company Parachute — add warmth to the Thanksgiving dinner.
Never Butter a Muffin Tin Again
New silicone baking molds make muffins, loaves and Bundts without the need to grease a pan.
A Thanksgiving Centerpiece for the Sweet Tooth
This ample chocolate bird is worthy of a spot on the dessert buffet this holiday.
By FLORENCE FABRICANT
WHAT TO COOK
What to Cook Right Now
It might be a nice time for Japanese fried chicken with soy sauce-pickled eggs, a kale, coconut tomato salad, or slow-cooker chicken tacos.
By SAM SIFTON
Get a Handle on Your Pots and Pans
New companies want to streamline the purchase process.
By MARGUERITE JOUTZ
WHAT TO COOK
What to Cook This Week
We’re 10 days out from Thanksgiving: There’s lots to do before the feast.
By SAM SIFTON
PEOPLE, PLACES AND THINGS
People, Places and Things to Know: Japanese Glass Artists, a Food-Focused Hotel and More
T’s cultural compendium of what’s new.
FIVE WEEKNIGHT DISHES
Cozy and Clever
Pilaf isn’t the sexiest dish, but it’s so comforting — as are Alison Roman’s butcher steak, a cheesy white bean tomato bake and porky rice noodles.
By EMILY WEINSTEIN
WHAT TO COOK
What to Cook This Weekend
Make Dorie Greenspan’s latest recipe, an autumnal riff on an Eton mess with cranberry jam, lemon curd and raspberries.
By SAM SIFTON
WHAT TO COOK
A Shakshuka for Tonight
A good meal is in order today, and this greens-heavy take on the dish is just the thing.
By SAM SIFTON
EAT
The Key to This Creamy, Thick Pesto? A Mortar and Pestle
I traveled to the proud home of basil pesto to learn the secrets of the sauce from a lifelong pounder.
By SAMIN NOSRAT
ON DESSERT
The Eton Mess, a Classic Dessert for Endless Variation
Cranberry jam, lemon curd and ginger turn this typically warm-weather dessert into a fall or winter treat.
By DORIE GREENSPAN
ONE GOOD MEAL
Lykke Li Shares a Spicy Seafood Recipe, and a Cocktail to Go With It
When she entertains at home, the musician and actress often whips up aguachile, inspired by a trip to Mexico City, and serves it with mezcal.
By NICK MARINO
Know Your Squash: How They Look, How They Cook
A quick guide to winter squash, the M.V.P.s of the holiday table.
By FLORENCE FABRICANT
Last Call at the Airport? Britain Considers End to 24-Hour Bar Service
The government is considering restricting alcohol sales at airports in England and Wales in the early morning. We went to one airport pub to get patrons’ reaction.
By ALEX MARSHALL and PALKO KARASZ
COOKING
Melissa Clark’s Thanksgiving
These are the dishes our columnist loves most and cooks for her family year after year.
By MELISSA CLARK
MEANWHILE
The 16-oz. Beer Can: A Cold One That’s a Hot One
Something nebulous about the slightly larger size signals high quality and high taste — with high sales to match.
By WENDY MACNAUGHTON
WINES OF THE TIMES
Even Bad Jokes Can Make Good Thanksgiving Wines
Agile, energetic wines that are versatile with many foods are best for the holiday feast. But with delicious food and lively company, it’s hard to go wrong.
By ERIC ASIMOV
THE POUR
A New Golden Age for Cider Production in New York
WINE SCHOOL
Once Lowly, Carignan Finds Favor in California
