Food! Glorious Food!
May. 8th, 2019 12:19 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsandersonBye-Bye, Bathroom Attendants?
A profession affected by gender neutrality, changing mores and the cashless economy.
By Alix Strauss and Shivani Vora
You Will Never Smell My World the Way I Do
Scientists find that whiskey’s smokiness, the smell of beets and lily of the valley perfume can be utterly different depending on your genetic wiring.
By Heather Murphy
On This Cooking Show, the Ingredients Make You High
Noah Tucker, left and Anthony Joseph, who appear in the TV series “High Cuisine.” The two chefs use mind-altering ingredients to create gastronomic cuisine.
By Nina Siegal
Beard Awards Go to Kwame Onwuachi and Ashley Christensen
Kwame Onwuachi of Kith and Kin in Washington, D.C., was named Rising Star Chef at the James Beard Foundation’s annual awards.
By Tejal Rao
Make a Bowl of Fresh Pasta (Without Having to Make Fresh Pasta)
These pillowy ricotta dumplings come together in minutes and make an excellent vehicle for green spring vegetables.
Ricotta dumplings with buttered peas and asparagus.
Video: https://youtu.be/ehope6v2R2o
By Alison Roman
At 12, She’s Written Her First Cookbook
“20 Recipes Kids Should Know” is the work of Esme Washburn, a New York home cook, and her photographer sister, Calista, 17.
By Florence Fabricant
The Forager Steeps a Tea
Tama Matsuoka Wong, the forager for Restaurant Daniel, has released a new bottled tea, made with sumac.
By Florence Fabricant
For Connoisseurs and Joe Sixpack, Canned Wines Beckon
After just a few years, sales of wine in cans are soaring, and now, some of it is even pretty good.
By Eric Asimov
Giuliano Bugialli, Champion of Italian Cuisine, Dies at 88
The food writer and teacher Giuliano Bugialli whipping up a sabayon sauce in an undated photo. The idea of an Italian “nouvelle cuisine” “makes me laugh,” he once said. “There is really nothing new. Besides, we cannot forget our own roots.”
By Neil Genzlinger
A profession affected by gender neutrality, changing mores and the cashless economy.
By Alix Strauss and Shivani Vora
You Will Never Smell My World the Way I Do
Scientists find that whiskey’s smokiness, the smell of beets and lily of the valley perfume can be utterly different depending on your genetic wiring.
By Heather Murphy
On This Cooking Show, the Ingredients Make You High
Noah Tucker, left and Anthony Joseph, who appear in the TV series “High Cuisine.” The two chefs use mind-altering ingredients to create gastronomic cuisine.
By Nina Siegal
Beard Awards Go to Kwame Onwuachi and Ashley Christensen
Kwame Onwuachi of Kith and Kin in Washington, D.C., was named Rising Star Chef at the James Beard Foundation’s annual awards.
By Tejal Rao
Make a Bowl of Fresh Pasta (Without Having to Make Fresh Pasta)
These pillowy ricotta dumplings come together in minutes and make an excellent vehicle for green spring vegetables.
Ricotta dumplings with buttered peas and asparagus.
Video: https://youtu.be/ehope6v2R2o
By Alison Roman
At 12, She’s Written Her First Cookbook
“20 Recipes Kids Should Know” is the work of Esme Washburn, a New York home cook, and her photographer sister, Calista, 17.
By Florence Fabricant
The Forager Steeps a Tea
Tama Matsuoka Wong, the forager for Restaurant Daniel, has released a new bottled tea, made with sumac.
By Florence Fabricant
For Connoisseurs and Joe Sixpack, Canned Wines Beckon
After just a few years, sales of wine in cans are soaring, and now, some of it is even pretty good.
By Eric Asimov
Giuliano Bugialli, Champion of Italian Cuisine, Dies at 88
The food writer and teacher Giuliano Bugialli whipping up a sabayon sauce in an undated photo. The idea of an Italian “nouvelle cuisine” “makes me laugh,” he once said. “There is really nothing new. Besides, we cannot forget our own roots.”
By Neil Genzlinger
