Food! Glorious Food!
Jun. 19th, 2019 08:50 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsandersonIt’s a Girl! It’s a Boy! And for the Gender-Reveal Cake, It May Be the End
A decade on, this food phenomenon has spawned videos, bakeries — and some resistance, as gender issues grow more complicated.
By Kim Severson
Grow Faster, Grow Stronger: Speed-Breeding Crops to Feed the Future
Plant breeders are fast-tracking genetic improvements in food crops to keep pace with global warming and a growing human population.
By Knvul Sheikh
TRILOBITES
In the Bronze Age, Bagels Were Tiny
Archaeologists have identified remnants of small, round dough rings at an excavation site in Austria. But no cream cheese.
By Nicholas Bakalar
For Pride Month, Dinner and a Show of Marginalized Voices
PrideTable, a two-week event that began on Monday, incorporates a five-course meal, performances and stories all about the L.G.B.T.Q. experience.
By Priya Krishna
Nazis Killed Her Father. Then She Fell in Love With One.
Their billionaire descendants, who control Krispy Kreme, Stumptown and other brands, are grappling with the exposure of an unspeakable secret.
By Katrin Bennhold
ONE GOOD MEAL
A Writer’s Surprisingly Healthful Breakfast Cookies
Mona Awad, whose novel “Bunny” is out this month, shares her more interesting alternative to oatmeal. Awad uses two kinds of oats to achieve the perfect texture.
By Nick Marino
Foolproof Fish Isn’t a Myth
Alison Roman poaches boneless fillets in a light, brothy tomato base, the ultimate in easy, unfussy cooking.
By Alison Roman
A GOOD APPETITE
What’s Better Than Fried Cheese? Fried Cheese With Eggs
Bright runny eggs, edged with crunchy Parmesan bites, top this bright, lemony salad.
By Melissa Clark
Our Best Fourth of July Recipes: Hamburgers, Coleslaw, Homemade Ice Cream and More
Here’s what you need to make the most of the holiday.
By Margaux Laskey
Not Cider, Not Applejack: It’s Pommeau, Your New Favorite Summer Aperitif
Three recipes for the light, flavorful French spirit.
By Carey Jones and John D. McCarthy
Cool Nonalcoholic Drinks for Your Sober Summer
Moving beyond the much-maligned “mocktail.”
By Alex Williams
THE POUR
It’s Time to Rethink Wine Criticism
Dreary scores and tasting notes are of little long-term use to consumers. What they need most are inspiration and liberation.
By Eric Asimov
Molly O’Neill, Writer Who Explored and Celebrated Food, Is Dead at 66
Molly O’Neill in a photo for her 2010 book, “One Big Table.” “I tried to tease the extraordinary from the mundane, and to use the familiar — the sprig of basil, the bottle of olive oil — to usher readers into social, geographic and cultural worlds where they otherwise might not go,” she wrote.
By Kim Severson and Neil Genzlinger
A decade on, this food phenomenon has spawned videos, bakeries — and some resistance, as gender issues grow more complicated.
By Kim Severson
Grow Faster, Grow Stronger: Speed-Breeding Crops to Feed the Future
Plant breeders are fast-tracking genetic improvements in food crops to keep pace with global warming and a growing human population.
By Knvul Sheikh
TRILOBITES
In the Bronze Age, Bagels Were Tiny
Archaeologists have identified remnants of small, round dough rings at an excavation site in Austria. But no cream cheese.
By Nicholas Bakalar
For Pride Month, Dinner and a Show of Marginalized Voices
PrideTable, a two-week event that began on Monday, incorporates a five-course meal, performances and stories all about the L.G.B.T.Q. experience.
By Priya Krishna
Nazis Killed Her Father. Then She Fell in Love With One.
Their billionaire descendants, who control Krispy Kreme, Stumptown and other brands, are grappling with the exposure of an unspeakable secret.
By Katrin Bennhold
ONE GOOD MEAL
A Writer’s Surprisingly Healthful Breakfast Cookies
Mona Awad, whose novel “Bunny” is out this month, shares her more interesting alternative to oatmeal. Awad uses two kinds of oats to achieve the perfect texture.
By Nick Marino
Foolproof Fish Isn’t a Myth
Alison Roman poaches boneless fillets in a light, brothy tomato base, the ultimate in easy, unfussy cooking.
By Alison Roman
A GOOD APPETITE
What’s Better Than Fried Cheese? Fried Cheese With Eggs
Bright runny eggs, edged with crunchy Parmesan bites, top this bright, lemony salad.
By Melissa Clark
Our Best Fourth of July Recipes: Hamburgers, Coleslaw, Homemade Ice Cream and More
Here’s what you need to make the most of the holiday.
By Margaux Laskey
Not Cider, Not Applejack: It’s Pommeau, Your New Favorite Summer Aperitif
Three recipes for the light, flavorful French spirit.
By Carey Jones and John D. McCarthy
Cool Nonalcoholic Drinks for Your Sober Summer
Moving beyond the much-maligned “mocktail.”
By Alex Williams
THE POUR
It’s Time to Rethink Wine Criticism
Dreary scores and tasting notes are of little long-term use to consumers. What they need most are inspiration and liberation.
By Eric Asimov
Molly O’Neill, Writer Who Explored and Celebrated Food, Is Dead at 66
Molly O’Neill in a photo for her 2010 book, “One Big Table.” “I tried to tease the extraordinary from the mundane, and to use the familiar — the sprig of basil, the bottle of olive oil — to usher readers into social, geographic and cultural worlds where they otherwise might not go,” she wrote.
By Kim Severson and Neil Genzlinger
