Food! Glorious Food!
Sep. 11th, 2019 11:54 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsandersonFrom Pizza to Tortillas, a Midwestern Chef Defies Assumptions
Ann Kim, a Korean immigrant and former actress, has become a star of the vibrant Minneapolis restaurant scene by pursuing one goal: ‘The food I like.’
Ann Kim preparing dough at Young Joni, her genre-bending restaurant in Minneapolis. In May, she won the James Beard award for Best Chef: Midwest.
By Brett Anderson
Texas Monthly Creates a Tempting Job: Taco Editor
Keeping with its mission to chronicle all things Texan, the Austin-based magazine has hired a taco expert, José R. Ralat.
By Amelia Nierenberg
Long Misunderstood, Appalachian Food Finds the Spotlight
Chefs like Sean Brock and Katie Button are embracing and expanding on the region’s cooking, which is far more varied than most people realize.
By Jane Black
Found in Maine: A 1-in-50 Million Lobster
The lobster, split from head to tail into halves of black and orange, is a rare find, scientists say.
The two-tone lobster was found in Penobscot Bay by Capt. Daryl Dunham when he was fishing in coastal waters off Maine.
By Laura M. Holson
FOOD MATTERS
The Enduring Appeal of Hawaii’s Preserved Fruits
Passed down through generations, “crack seed” is at once sweet, sour and savory.
By Ligaya Mishan
Sweet, Salty, Sour, and Part of Mexico’s Soul
Chiles en nogada — stuffed poblano peppers topped with a creamy walnut sauce and pomegranate seeds — makes a brief but grand appearance every September for the country’s Independence Day.
By Rick A. Martinez
Pork and Plums Are Ready to Mingle
Alison Roman breaks her own rules by mixing savory chops and sweet fruit.
By Alison Roman
CITY KITCHEN
Simple, Warming and So Loved
A New Mexican favorite, green chile stew doesn’t have to be relegated to the fall. It’s just best then.
Though pork, beef or lamb are more traditional for green chile stew, this chicken version is a bit lighter, quicker to cook and still packs a punch.
By David Tanis
A GOOD APPETITE
A Brothy Pasta So Good You May Forget About the Mussels
This pasta with mussels, tomatoes and fried capers gives that heady broth, arguably the best part of mussels, a greater purpose.
Mussels and their broth make a heady sauce for this satisfying pasta.
By Melissa Clark
EAT
The Secret to Japanese Comfort Food on Demand: Homemade Curry Bricks
Japanese curry bricks and curry chicken.
By Tejal Rao
FRONT BURNER
A Wheat Whiskey From Woodford Reserve
With its latest spirit, the Kentucky distiller now makes all four styles of American whiskey.
By Florence Fabricant
Ann Kim, a Korean immigrant and former actress, has become a star of the vibrant Minneapolis restaurant scene by pursuing one goal: ‘The food I like.’
Ann Kim preparing dough at Young Joni, her genre-bending restaurant in Minneapolis. In May, she won the James Beard award for Best Chef: Midwest.
By Brett Anderson
Texas Monthly Creates a Tempting Job: Taco Editor
Keeping with its mission to chronicle all things Texan, the Austin-based magazine has hired a taco expert, José R. Ralat.
By Amelia Nierenberg
Long Misunderstood, Appalachian Food Finds the Spotlight
Chefs like Sean Brock and Katie Button are embracing and expanding on the region’s cooking, which is far more varied than most people realize.
By Jane Black
Found in Maine: A 1-in-50 Million Lobster
The lobster, split from head to tail into halves of black and orange, is a rare find, scientists say.
The two-tone lobster was found in Penobscot Bay by Capt. Daryl Dunham when he was fishing in coastal waters off Maine.
By Laura M. Holson
FOOD MATTERS
The Enduring Appeal of Hawaii’s Preserved Fruits
Passed down through generations, “crack seed” is at once sweet, sour and savory.
By Ligaya Mishan
Sweet, Salty, Sour, and Part of Mexico’s Soul
Chiles en nogada — stuffed poblano peppers topped with a creamy walnut sauce and pomegranate seeds — makes a brief but grand appearance every September for the country’s Independence Day.
By Rick A. Martinez
Pork and Plums Are Ready to Mingle
Alison Roman breaks her own rules by mixing savory chops and sweet fruit.
By Alison Roman
CITY KITCHEN
Simple, Warming and So Loved
A New Mexican favorite, green chile stew doesn’t have to be relegated to the fall. It’s just best then.
Though pork, beef or lamb are more traditional for green chile stew, this chicken version is a bit lighter, quicker to cook and still packs a punch.
By David Tanis
A GOOD APPETITE
A Brothy Pasta So Good You May Forget About the Mussels
This pasta with mussels, tomatoes and fried capers gives that heady broth, arguably the best part of mussels, a greater purpose.
Mussels and their broth make a heady sauce for this satisfying pasta.
By Melissa Clark
EAT
The Secret to Japanese Comfort Food on Demand: Homemade Curry Bricks
Japanese curry bricks and curry chicken.
By Tejal Rao
FRONT BURNER
A Wheat Whiskey From Woodford Reserve
With its latest spirit, the Kentucky distiller now makes all four styles of American whiskey.
By Florence Fabricant
