Food! Glorious Food!
Dec. 12th, 2018 02:37 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsandersonWhat We Know About Diet and Weight Loss
After decades of research, there are shockingly few firm conclusions.
By Gina Kolata
The Best of 2018
The top destinations, drinks and home-cooked dishes: Our critics and readers have their say.
TECH WE’RE USING
The Most Important Kitchen Tools This Holiday (or Any Season, Really)
Tech has brought innovation, convenience and smarts to the kitchen. Here’s what Melissa Clark uses and the tools she finds indispensable.
The 17 Most-Read Food Stories of 2018
Untimely deaths and the fallout from #MeToo drew many readers. They also flocked to stories on comfort foods and creations from Canada and western New York.
By Sara Bonisteel
Melissa Clark, a food writer for The New York Times, likes the Instant Pot Duo 6-quart for its speed in cooking beans and other dishes.
By Melissa Clark
Historic Terminal at Kennedy Airport Will Have Fine Dining by Vongerichten
The chef Jean-Georges Vongerichten has been chosen to run a restaurant and a lounge inside the refurbished T.W.A. terminal.
Jean-Georges Vongerichten at the old T.W.A. terminal at Kennedy International Airport.
Jean-Georges Vongerichten at the old T.W.A. terminal at Kennedy International Airport.
By Florence Fabricant
BITES
In London, a Simple Approach and a Complex Finish
At Cora Pearl, named after a woman described as a 19th-century courtesan, ingredients like seasonal turnips and roasted pumpkin get a real workout in the kitchen.
Fish with croutons at Cora Pearl, in the Covent Garden area of London.CreditCreditAlex Maguire
By Edward Schneider
Cora Pearl, 30 Henrietta Street WC2E 8NA; corapearl.co.uk; +44 (0) 20 7324 7722. The average price for two people, including service charge, but without drinks or optional tip, is £90 (or roughly $115 at current exchange rates).
A Christmas Morning Casserole That Can Dress Up for a Party
This easy, cheesy polenta bake will stay in your holiday arsenal for years to come.
A layer of creamy polenta is topped with meat, leafy greens, eggs and herbs in this hearty brunch dish that you can customize with your favorite ingredients.
By Sarah Copeland
Recipe: Cheesy Breakfast Egg and Polenta Casserole
CITY KITCHEN
The Duck That Came In From the Cold
For a succulent winter meal, steam duck legs, then roast them and serve with a crunchy, spicy persimmon salad.
Roast steamed duck legs to crisp their skin, then brush them with a sweet-and-salty sesame glaze.
By David Tanis
Recipe: Sesame-Glazed Duck Legs With Spicy Persimmon Salad
French Pastry Chefs Trim the Log, Not the Tree, at Christmas
Each year, they reimagine the traditional Yule log in a cake called the bûche de Noël. Here are some of the year’s best designs and their backstories.
A bûche from Lenôtre comes with a pop-up theater set.
Maxime Frédéric
Head pâtissier, Four Seasons Hotel George V
Yann Couvreur
Pâtissier and chocolatier, Yann Couvreur Pâtisserie
Pierre Hermé
Pâtissier and chocolatier, Pierre Hermé
The “Infinitely Lemon” bûche from Pierre Hermé. Mr. Hermé said the bûche must look like a log.
Jimmy Mornet
Head pâtissier, Park Hyatt Paris-Vendôme
Christophe Michalak
Pâtissier, Christophe Michalak
Anne-Sophie Pic
Chef, Anne-Sophie Pic restaurant
By Daphné Anglès
A Makeover for the Most Spirited Cookie on the Plate
Using gingerbread crumbs instead of the usual wafer cookies gives rum balls a deep, spicy flavor.
Confectioners’ sugar is the traditional final touch for these rum balls, but you could use granulated sugar instead.
By Melissa Clark
Recipe: Gingerbread Rum Balls
FRONT BURNER
The English Christmas Decoded
Nigel Slater’s newest tome is a guidebook to the winter season, with recipes for mincemeat and flavored spirits, and history and lore.
By Florence Fabricant
“The Christmas Chronicles: Notes, Stories & 100 Essential Recipes for Winter” by Nigel Slater (Harper 360, $35)
RONT BURNER
Californian Caviar for the Holidays
A more affordable version of the luxurious treat is grown on a fish farm near Sacramento.
By Florence Fabricant
$13 - $129 Passmore Ranch caviar, passmoreranch.com.
FRONT BURNER
For the Slopes, a Ski-Themed Aquavit
Skiklubben, from Tamworth Distilling, celebrates the nation’s oldest ski club, Nansen, in Berlin, N.H.
By Florence Fabricant
Skiklubben Aquavit, $49.99, warehousewinesandspirits.com.
THE POUR
From 2018, Indelible Messages From the Past
The best wines of the year were not always the most profound, but the bottles that captured a moment. Sometimes, the moment was long ago.
By Eric Asimov
1. Stefan Vetter Sylvaner Rosenrain 2014
2. Comando G Sierra de Gredos Tumba del Rey Moro Valle de Alto Alberche 2012
3. La Stoppa Emilia Macchiona 2011
4. Ravines Finger Lakes Argetsinger Vineyard Riesling 2009
5. Alain & Jérôme Lenoir Chinon Les Roches 2007
6. Bonny Doon Le Cigare Volant California 2005
7. Noël Verset Cornas 2004
8. Mount Eden Vineyards Santa Cruz Mountains Cabernet Sauvignon 2001
9. Pierre Morey Bâtard-Montrachet Grand Cru 2001
10. Green Chartreuse Tarragona Circa 1940s?
11. Château Lafite Rothschild Pauillac 1868
12. Madeira Sercial 1846 (From Unlabeled Demijohn)
World’s Oldest Celebrity Chef, an Indian Great-Grandma, Dies at 107
By Kai Schultz
After decades of research, there are shockingly few firm conclusions.
By Gina Kolata
The Best of 2018
The top destinations, drinks and home-cooked dishes: Our critics and readers have their say.
TECH WE’RE USING
The Most Important Kitchen Tools This Holiday (or Any Season, Really)
Tech has brought innovation, convenience and smarts to the kitchen. Here’s what Melissa Clark uses and the tools she finds indispensable.
The 17 Most-Read Food Stories of 2018
Untimely deaths and the fallout from #MeToo drew many readers. They also flocked to stories on comfort foods and creations from Canada and western New York.
By Sara Bonisteel
Melissa Clark, a food writer for The New York Times, likes the Instant Pot Duo 6-quart for its speed in cooking beans and other dishes.
By Melissa Clark
Historic Terminal at Kennedy Airport Will Have Fine Dining by Vongerichten
The chef Jean-Georges Vongerichten has been chosen to run a restaurant and a lounge inside the refurbished T.W.A. terminal.
Jean-Georges Vongerichten at the old T.W.A. terminal at Kennedy International Airport.
Jean-Georges Vongerichten at the old T.W.A. terminal at Kennedy International Airport.
By Florence Fabricant
BITES
In London, a Simple Approach and a Complex Finish
At Cora Pearl, named after a woman described as a 19th-century courtesan, ingredients like seasonal turnips and roasted pumpkin get a real workout in the kitchen.
Fish with croutons at Cora Pearl, in the Covent Garden area of London.CreditCreditAlex Maguire
By Edward Schneider
Cora Pearl, 30 Henrietta Street WC2E 8NA; corapearl.co.uk; +44 (0) 20 7324 7722. The average price for two people, including service charge, but without drinks or optional tip, is £90 (or roughly $115 at current exchange rates).
A Christmas Morning Casserole That Can Dress Up for a Party
This easy, cheesy polenta bake will stay in your holiday arsenal for years to come.
A layer of creamy polenta is topped with meat, leafy greens, eggs and herbs in this hearty brunch dish that you can customize with your favorite ingredients.
By Sarah Copeland
Recipe: Cheesy Breakfast Egg and Polenta Casserole
CITY KITCHEN
The Duck That Came In From the Cold
For a succulent winter meal, steam duck legs, then roast them and serve with a crunchy, spicy persimmon salad.
Roast steamed duck legs to crisp their skin, then brush them with a sweet-and-salty sesame glaze.
By David Tanis
Recipe: Sesame-Glazed Duck Legs With Spicy Persimmon Salad
French Pastry Chefs Trim the Log, Not the Tree, at Christmas
Each year, they reimagine the traditional Yule log in a cake called the bûche de Noël. Here are some of the year’s best designs and their backstories.
A bûche from Lenôtre comes with a pop-up theater set.
Maxime Frédéric
Head pâtissier, Four Seasons Hotel George V
Yann Couvreur
Pâtissier and chocolatier, Yann Couvreur Pâtisserie
Pierre Hermé
Pâtissier and chocolatier, Pierre Hermé
The “Infinitely Lemon” bûche from Pierre Hermé. Mr. Hermé said the bûche must look like a log.
Jimmy Mornet
Head pâtissier, Park Hyatt Paris-Vendôme
Christophe Michalak
Pâtissier, Christophe Michalak
Anne-Sophie Pic
Chef, Anne-Sophie Pic restaurant
By Daphné Anglès
A Makeover for the Most Spirited Cookie on the Plate
Using gingerbread crumbs instead of the usual wafer cookies gives rum balls a deep, spicy flavor.
Confectioners’ sugar is the traditional final touch for these rum balls, but you could use granulated sugar instead.
By Melissa Clark
Recipe: Gingerbread Rum Balls
FRONT BURNER
The English Christmas Decoded
Nigel Slater’s newest tome is a guidebook to the winter season, with recipes for mincemeat and flavored spirits, and history and lore.
By Florence Fabricant
“The Christmas Chronicles: Notes, Stories & 100 Essential Recipes for Winter” by Nigel Slater (Harper 360, $35)
RONT BURNER
Californian Caviar for the Holidays
A more affordable version of the luxurious treat is grown on a fish farm near Sacramento.
By Florence Fabricant
$13 - $129 Passmore Ranch caviar, passmoreranch.com.
FRONT BURNER
For the Slopes, a Ski-Themed Aquavit
Skiklubben, from Tamworth Distilling, celebrates the nation’s oldest ski club, Nansen, in Berlin, N.H.
By Florence Fabricant
Skiklubben Aquavit, $49.99, warehousewinesandspirits.com.
THE POUR
From 2018, Indelible Messages From the Past
The best wines of the year were not always the most profound, but the bottles that captured a moment. Sometimes, the moment was long ago.
By Eric Asimov
1. Stefan Vetter Sylvaner Rosenrain 2014
2. Comando G Sierra de Gredos Tumba del Rey Moro Valle de Alto Alberche 2012
3. La Stoppa Emilia Macchiona 2011
4. Ravines Finger Lakes Argetsinger Vineyard Riesling 2009
5. Alain & Jérôme Lenoir Chinon Les Roches 2007
6. Bonny Doon Le Cigare Volant California 2005
7. Noël Verset Cornas 2004
8. Mount Eden Vineyards Santa Cruz Mountains Cabernet Sauvignon 2001
9. Pierre Morey Bâtard-Montrachet Grand Cru 2001
10. Green Chartreuse Tarragona Circa 1940s?
11. Château Lafite Rothschild Pauillac 1868
12. Madeira Sercial 1846 (From Unlabeled Demijohn)
World’s Oldest Celebrity Chef, an Indian Great-Grandma, Dies at 107
By Kai Schultz
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Date: 2018-12-13 03:15 pm (UTC)