Food! Glorious Food!
Aug. 21st, 2019 11:29 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsandersonIt’s Not Always Excellent to Be Jamie Oliver
Twenty years after he vaulted to fame, the brash British chef, TV star and cookbook author has lost his restaurant empire — but not his taste for hard work.
By Kim Severson
French Waiter Shot Dead Over Slow Sandwich Service, Witnesses Say
By Constant Méheut
ENTERTAINING WITH
How to Host a Summer Barbecue Like a Professional
The butchers Erika Nakamura and Jocelyn Guest gathered their friends in the Hudson Valley for a dinner of sausages, grilled vegetables and blueberry pie.
By Marian Bull
FOOD MATTERS
Once Declared Passé, Foam Returns to the Restaurant Table
From a dragon-fruit cloud to aerated lobster bisque, chefs are breathing new life into the most clichéd of culinary techniques.
By Ligaya Mishan
A GOOD APPETITE
Tangy, Bright and So Very Light
With an equal measure of crunchy, tender elements to springy rice noodles, this savory salad is full of texture.
Tangy pork noodle salad with lime and lots of herbs.
By Melissa Clark
The Fruit Yotam Ottolenghi Longs to Cook With
There’s nothing quite like fresh, sun-warmed figs. The chef details all the ways you could use them — then bakes his into a warm chocolate cake.
There are myriad ways to use ripe figs, but this warm chocolate sponge cake is an especially good one.
By Yotam Ottolenghi
FRONT BURNER
Syrups Beyond Maple
New Leaf Tree Syrups bottles saps from trees like birch and walnut.
By Florence Fabricant
EAT
A Cookie Inspired by American Cornbread, Perfected in a French Bakery
Poilâne’s corn sablés.
By Dorie Greenspan
From Wild Blueberries and Maine Terroir, Fine Sparkling Wine
It began as a lark among childhood friends, one a California winemaker. It has become a cultural exploration and, maybe, hope for an ailing industry.
By Eric Asimov
Twenty years after he vaulted to fame, the brash British chef, TV star and cookbook author has lost his restaurant empire — but not his taste for hard work.
By Kim Severson
French Waiter Shot Dead Over Slow Sandwich Service, Witnesses Say
By Constant Méheut
ENTERTAINING WITH
How to Host a Summer Barbecue Like a Professional
The butchers Erika Nakamura and Jocelyn Guest gathered their friends in the Hudson Valley for a dinner of sausages, grilled vegetables and blueberry pie.
By Marian Bull
FOOD MATTERS
Once Declared Passé, Foam Returns to the Restaurant Table
From a dragon-fruit cloud to aerated lobster bisque, chefs are breathing new life into the most clichéd of culinary techniques.
By Ligaya Mishan
A GOOD APPETITE
Tangy, Bright and So Very Light
With an equal measure of crunchy, tender elements to springy rice noodles, this savory salad is full of texture.
Tangy pork noodle salad with lime and lots of herbs.
By Melissa Clark
The Fruit Yotam Ottolenghi Longs to Cook With
There’s nothing quite like fresh, sun-warmed figs. The chef details all the ways you could use them — then bakes his into a warm chocolate cake.
There are myriad ways to use ripe figs, but this warm chocolate sponge cake is an especially good one.
By Yotam Ottolenghi
FRONT BURNER
Syrups Beyond Maple
New Leaf Tree Syrups bottles saps from trees like birch and walnut.
By Florence Fabricant
EAT
A Cookie Inspired by American Cornbread, Perfected in a French Bakery
Poilâne’s corn sablés.
By Dorie Greenspan
From Wild Blueberries and Maine Terroir, Fine Sparkling Wine
It began as a lark among childhood friends, one a California winemaker. It has become a cultural exploration and, maybe, hope for an ailing industry.
By Eric Asimov
