Food! Glorious Food!
May. 29th, 2019 09:10 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsanderson36 Hours in Bordeaux
In the heart of grape-growing country, this riverside city in France is especially appealing to those in the wine-sipping, food-loving crowd.
By Susanne Fowler
Food Delivery Apps Are Drowning China in Plastic
The noodles and barbecue arrive within 30 minutes. The containers they come in could be around for hundreds of years thereafter.
By Raymond Zhong and Carolyn Zhang
Don’t Call It Darjeeling, It’s Nepali Tea
The Himalayan country’s growers are in the budding stages of a loose-leaf revolution.
By Max Falkowitz
On the Trail of Tupelo Honey, Liquid Gold From the Swamps
Hurricanes, blights and encroaching development have cut into the harvest in Florida and Georgia, but a small cadre of beekeepers still fiercely pursues this lucrative prize.
By Kim Severson
Brisket for Beginners
Hugely popular in restaurants, this labor-intensive cut has long intimidated home cooks. But follow these nine steps and you’re on your way to smoky nirvana.
By Steven Raichlen
Polenta That You’ll Never Need to Stir
Yotam Ottolenghi reveres classic dishes — but can’t help playing around with them, like this baked polenta with corn, eggs and feta.
You can stop stirring: This herby polenta with corn, eggs and feta is baked in the oven, in one pan.
By Yotam Ottolenghi
HUNGRY CITY
Breakfast as It Is in Shanghai, Taipei and (Sometimes) New York
By Ligaya Mishan
A GOOD APPETITE
Garlicky, Grilled and Always Sublime
Marinated in a rub of cracked whole spices, this barbecue pork is what firing up the grill is all about.
By Melissa Clark
CITY KITCHEN
A Trifle of Great Importance
Don’t call it tiramisù: This creamy rhubarb dessert is prepared similarly, but is flavored with tart rhubarb and orange.
Creamy and boozy, sweet and tart, this trifle can be made a day in advance.
"But I just found out they’re making rhubarb-flavored pink gin across the pond. For my next trifle, that might be an excellent option."
By David Tanis
WINES OF THE TIMES
Despite Eye Rolls, Good Sancerres Rise Above the Sniping
By Eric Asimov
Craft Brewers Lighten Up and Take Aim at the ‘Sweaty Consumer’
By Matthew Sedacca
Louis Osteen, Chef Who Championed Southern Food, Dies at 77
By Neil Genzlinger
In the heart of grape-growing country, this riverside city in France is especially appealing to those in the wine-sipping, food-loving crowd.
By Susanne Fowler
Food Delivery Apps Are Drowning China in Plastic
The noodles and barbecue arrive within 30 minutes. The containers they come in could be around for hundreds of years thereafter.
By Raymond Zhong and Carolyn Zhang
Don’t Call It Darjeeling, It’s Nepali Tea
The Himalayan country’s growers are in the budding stages of a loose-leaf revolution.
By Max Falkowitz
On the Trail of Tupelo Honey, Liquid Gold From the Swamps
Hurricanes, blights and encroaching development have cut into the harvest in Florida and Georgia, but a small cadre of beekeepers still fiercely pursues this lucrative prize.
By Kim Severson
Brisket for Beginners
Hugely popular in restaurants, this labor-intensive cut has long intimidated home cooks. But follow these nine steps and you’re on your way to smoky nirvana.
By Steven Raichlen
Polenta That You’ll Never Need to Stir
Yotam Ottolenghi reveres classic dishes — but can’t help playing around with them, like this baked polenta with corn, eggs and feta.
You can stop stirring: This herby polenta with corn, eggs and feta is baked in the oven, in one pan.
By Yotam Ottolenghi
HUNGRY CITY
Breakfast as It Is in Shanghai, Taipei and (Sometimes) New York
By Ligaya Mishan
A GOOD APPETITE
Garlicky, Grilled and Always Sublime
Marinated in a rub of cracked whole spices, this barbecue pork is what firing up the grill is all about.
By Melissa Clark
CITY KITCHEN
A Trifle of Great Importance
Don’t call it tiramisù: This creamy rhubarb dessert is prepared similarly, but is flavored with tart rhubarb and orange.
Creamy and boozy, sweet and tart, this trifle can be made a day in advance.
"But I just found out they’re making rhubarb-flavored pink gin across the pond. For my next trifle, that might be an excellent option."
By David Tanis
WINES OF THE TIMES
Despite Eye Rolls, Good Sancerres Rise Above the Sniping
By Eric Asimov
Craft Brewers Lighten Up and Take Aim at the ‘Sweaty Consumer’
By Matthew Sedacca
Louis Osteen, Chef Who Championed Southern Food, Dies at 77
By Neil Genzlinger
