Food! Glorious Food!
Jul. 24th, 2019 10:37 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsandersonChipotle, With Food-Safety Issues Behind It, Recovers Strongly
Four years after a series of damaging food-safety scares chased customers away, the fast-casual restaurant chain’s stock is at a high.
By David Yaffe-Bellany
Q&A
Dinos for Dinner
Ever eaten ostrich or alligator? Then you may already know what certain dinosaurs may have tasted like.
By C. Claiborne Ray
STORY OF A THING
The Ceramics That Alice Waters Collects Obsessively
The chef and slow-food pioneer has picked up antique cups from around the world — which now remind her of her travels.
By Emily Spivack
DoorDash Changes Tipping Model After Uproar
Following a New York Times article, the company dropped a policy that effectively meant tips were going to it rather than delivery workers.
By Andy Newman
You’ll Make This Soup All Summer
It’s hot: Julia Moskin’s smooth, fluffy, incredibly delicious gazpacho can help.
By Sam Sifton
ENTERTAINING WITH
How to Throw a Festive Korean-Inspired Dinner Party
The designer Rejina Pyo and the store owner Alex Eagle host an artful but laid-back dinner for friends, with a menu by Pyo’s husband, the chef Jordan Bourke.
By Sophie Bew
This Fruit Should Go in Everything
With chicken, pork or shrimp, on toast or in salad, peaches should be a part of your next meal.
By Emily Weinstein
All Hail Samin Nosrat!
The beloved cookbook author’s latest recipe in The New York Times Magazine will change your cacio e pepe game.
By Sam Sifton
A Fantastic Summer Salad
Zucchini, fresh herbs, yogurt: What more do you need?
By Sam Sifton
The Most Versatile Summer Salad
Not every vegetable needs to be raw. Yotam Ottolenghi chars his vegetables for salads that can be served over pasta, tucked into sandwiches or used as a dip.
Charred tomatoes with feta and harissa pine nuts, a dish inspired by North African salads.
By Yotam Ottolenghi
EAT
Korean Fire Chicken Is Like a Super Spicy Chicken Parm
A white blanket of melted cheese covers a sizzling platter of bright red chicken drenched in a thick, fragrant sauce.
Now I cook buldak all the time, using an adaptation of a recipe that owes its deepest debt to Emily Kim, the Korean web star known as Maangchi. Her video recipe for cheese buldak has been viewed on YouTube more than seven million times and, thanks to subtitling by her fans, can be read in 24 languages.
By Sam Sifton
#icecream
How to Make Perfect Ice Cream with Salt & Straw | NYT Cooking
19 Deaths in Costa Rica Tied to Tainted Alcohol, Officials Say
Health officials confiscated 30,000 bottles of alcohol and suspect the deaths were caused by methanol poisoning.
By Heather Murphy
Four years after a series of damaging food-safety scares chased customers away, the fast-casual restaurant chain’s stock is at a high.
By David Yaffe-Bellany
Q&A
Dinos for Dinner
Ever eaten ostrich or alligator? Then you may already know what certain dinosaurs may have tasted like.
By C. Claiborne Ray
STORY OF A THING
The Ceramics That Alice Waters Collects Obsessively
The chef and slow-food pioneer has picked up antique cups from around the world — which now remind her of her travels.
By Emily Spivack
DoorDash Changes Tipping Model After Uproar
Following a New York Times article, the company dropped a policy that effectively meant tips were going to it rather than delivery workers.
By Andy Newman
You’ll Make This Soup All Summer
It’s hot: Julia Moskin’s smooth, fluffy, incredibly delicious gazpacho can help.
By Sam Sifton
ENTERTAINING WITH
How to Throw a Festive Korean-Inspired Dinner Party
The designer Rejina Pyo and the store owner Alex Eagle host an artful but laid-back dinner for friends, with a menu by Pyo’s husband, the chef Jordan Bourke.
By Sophie Bew
This Fruit Should Go in Everything
With chicken, pork or shrimp, on toast or in salad, peaches should be a part of your next meal.
By Emily Weinstein
All Hail Samin Nosrat!
The beloved cookbook author’s latest recipe in The New York Times Magazine will change your cacio e pepe game.
By Sam Sifton
A Fantastic Summer Salad
Zucchini, fresh herbs, yogurt: What more do you need?
By Sam Sifton
The Most Versatile Summer Salad
Not every vegetable needs to be raw. Yotam Ottolenghi chars his vegetables for salads that can be served over pasta, tucked into sandwiches or used as a dip.
Charred tomatoes with feta and harissa pine nuts, a dish inspired by North African salads.
By Yotam Ottolenghi
EAT
Korean Fire Chicken Is Like a Super Spicy Chicken Parm
A white blanket of melted cheese covers a sizzling platter of bright red chicken drenched in a thick, fragrant sauce.
Now I cook buldak all the time, using an adaptation of a recipe that owes its deepest debt to Emily Kim, the Korean web star known as Maangchi. Her video recipe for cheese buldak has been viewed on YouTube more than seven million times and, thanks to subtitling by her fans, can be read in 24 languages.
By Sam Sifton
#icecream
How to Make Perfect Ice Cream with Salt & Straw | NYT Cooking
19 Deaths in Costa Rica Tied to Tainted Alcohol, Officials Say
Health officials confiscated 30,000 bottles of alcohol and suspect the deaths were caused by methanol poisoning.
By Heather Murphy
