Food! Glorious Food!
Jun. 26th, 2019 09:13 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsandersonMirazur, in France, Tops World’s 50 Best Restaurants List
The chef Mauro Colagreco at Mirazur, in Menton, France.
The highest-ranking American restaurant this year is Cosme, in New York.
By FLORENCE FABRICANT
THE FRUGAL TRAVELER
Savoring Lisbon’s Local Tastes on a Budget
Petisco Saloio, in the Campo Pequeno neighborhood, is one of Lisbon’s great dining bargains.
Traditional restaurants known as tascas specialize in Portuguese comfort food at comfortable prices.
By Miguel Andrade
A GOOD APPETITE
That Summer Grilling Standard, Buttery Flank Steak
Flavor the brawny, beefy cut with tangy Worcestershire sauce, garlic and herbs, and top it with charred ripe tomatoes.
By Melissa Clark
CITY KITCHEN
A Favorite Summer Pasta Gets a New Ingredient
Spaghetti with zucchini, parsley pesto and bottarga.
Bright, briny bottarga, a Mediterranean delicacy, tops this take on zucchini pasta.
By David Tanis
CRITIC’S NOTEBOOK
The Art of Banh Cuon, Vietnamese Rice Rolls
The noodle sheets, traditionally steamed over cloth and rolled with finely minced fillings, are painstakingly made in restaurants and at an at-home cooking class in Southern California.
Banh cuon, the delicate rice noodle steamed over cloth, is a specialty at Banh Cuon Luu Luyen, in the area of Orange County, Calif., known as Little Saigon.
By Tejal Rao
Yewande Komolafe’s 10 Essential Nigerian Recipes
“We don’t say a dish is spicy — we say it has pepper.” The recipe writer Yewande Komolafe, who grew up in Lagos and found herself searching for the heat and flavor of Nigerian food in New York, chooses the dishes that define the cuisine for her.
Reading through the ten recipes, it's interesting that you can right-click on any unusual ingredient and (probably) find it on Amazon or a dozen other merchants. Cooking just ain't what it ustta be.
FRONT BURNER
A New Syrup for Drinks and Cooking
Just Pomegranate Syrup works like pomegranate molasses in cocktails and cooking projects.
By Florence Fabricant
THE POUR
Chianti Classico, Beyond the Straw-Covered Bottle
These Italian reds are superb wines and often excellent values. So why aren’t more people drinking them?
Chianti Classicos to Try
Here are six excellent Chianti Classico producers (though one, Montevertine, does not use the appellation).
Castellinuzza e Piuca Exquisitely balanced, almost textbook. (Oliver McCrum Wines, Berkeley, Calif.)
Fèlsina Dense, ripe and rich Chiantis. (Polaner Selections, Mount Kisco, N.Y.)
Fontodi Structured yet juicy wines. (Vinifera Imports, Ronkonkoma, N.Y.)
Monte Bernardi Fresh, earthy, mineral wines. (T. Edward Wines, New York)
Monteraponi Chiantis of purity and beauty. (Grand Cru Selections, New York)
Montevertine Classic, pure sangioveses, labeled simply Toscana Rosso. (Rosenthal Wine Merchant, New York)
By Eric Asimov
The chef Mauro Colagreco at Mirazur, in Menton, France.
The highest-ranking American restaurant this year is Cosme, in New York.
By FLORENCE FABRICANT
THE FRUGAL TRAVELER
Savoring Lisbon’s Local Tastes on a Budget
Petisco Saloio, in the Campo Pequeno neighborhood, is one of Lisbon’s great dining bargains.
Traditional restaurants known as tascas specialize in Portuguese comfort food at comfortable prices.
By Miguel Andrade
A GOOD APPETITE
That Summer Grilling Standard, Buttery Flank Steak
Flavor the brawny, beefy cut with tangy Worcestershire sauce, garlic and herbs, and top it with charred ripe tomatoes.
By Melissa Clark
CITY KITCHEN
A Favorite Summer Pasta Gets a New Ingredient
Spaghetti with zucchini, parsley pesto and bottarga.
Bright, briny bottarga, a Mediterranean delicacy, tops this take on zucchini pasta.
By David Tanis
CRITIC’S NOTEBOOK
The Art of Banh Cuon, Vietnamese Rice Rolls
The noodle sheets, traditionally steamed over cloth and rolled with finely minced fillings, are painstakingly made in restaurants and at an at-home cooking class in Southern California.
Banh cuon, the delicate rice noodle steamed over cloth, is a specialty at Banh Cuon Luu Luyen, in the area of Orange County, Calif., known as Little Saigon.
By Tejal Rao
Yewande Komolafe’s 10 Essential Nigerian Recipes
“We don’t say a dish is spicy — we say it has pepper.” The recipe writer Yewande Komolafe, who grew up in Lagos and found herself searching for the heat and flavor of Nigerian food in New York, chooses the dishes that define the cuisine for her.
There is a saying in Yoruba, one of the languages spoken by the people of southwestern Nigeria, that translates as “The soul that does not eat pepper is a dead soul.”
Reading through the ten recipes, it's interesting that you can right-click on any unusual ingredient and (probably) find it on Amazon or a dozen other merchants. Cooking just ain't what it ustta be.
FRONT BURNER
A New Syrup for Drinks and Cooking
Just Pomegranate Syrup works like pomegranate molasses in cocktails and cooking projects.
By Florence Fabricant
THE POUR
Chianti Classico, Beyond the Straw-Covered Bottle
These Italian reds are superb wines and often excellent values. So why aren’t more people drinking them?
Chianti Classicos to Try
Here are six excellent Chianti Classico producers (though one, Montevertine, does not use the appellation).
Castellinuzza e Piuca Exquisitely balanced, almost textbook. (Oliver McCrum Wines, Berkeley, Calif.)
Fèlsina Dense, ripe and rich Chiantis. (Polaner Selections, Mount Kisco, N.Y.)
Fontodi Structured yet juicy wines. (Vinifera Imports, Ronkonkoma, N.Y.)
Monte Bernardi Fresh, earthy, mineral wines. (T. Edward Wines, New York)
Monteraponi Chiantis of purity and beauty. (Grand Cru Selections, New York)
Montevertine Classic, pure sangioveses, labeled simply Toscana Rosso. (Rosenthal Wine Merchant, New York)
By Eric Asimov
