Food! Glorious Food!
Apr. 28th, 2021 10:11 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsandersonThe Island Is Idyllic. As a Workplace, It’s Toxic.
Globe-trotting diners flock to the Willows Inn’s serene Northwest setting. But former employees say faked ingredients, sexual harassment and an abusive kitchen are the real story.
By JULIA MOSKIN
With No Frills or Celebrities, Cookpad Is a Global Go-To for Recipes
Born in Japan and a hit around the world, the recipe-sharing site has been less successful in America. Yet it has a small, fervent following among immigrants.
By PRIYA KRISHNA
Epicurious Has a Beef With Beef
The popular cooking website will not publish new beef recipes over concerns about climate change. “We think of this decision as not anti-beef but rather pro-planet,” an article said.
By DERRICK BRYSON TAYLOR and CHRISTINA MORALES
5 Takeaways From the New Food Allergy Law
Sesame becomes a “major allergen,” joining milk, eggs, fish, shellfish, tree nuts, peanuts, wheat and soybeans.
By ERIC ATHAS
A GOOD APPETITE
The Key to Easy Summer Baking Is in the Freezer Aisle
The best, most adaptable tarts start with a store-bought puff pastry, to be topped with any fruits or vegetables you like.
This savory vegetable tart works with a number of toppings.
By Melissa Clark
This Vegan Ramen Maximizes Flavor and Time
The rich, creamy broth in this tantanmen tastes like it’s been cooked much longer.
By Hetty McKinnon
FRONT BURNER
Salsa Macha Hecho en Los Angeles
The masa purveyor Masienda has released a line of three potent salsas machas.
Pura Macha salsas, $18 for nine ounces ($54 for three flavors), masienda.com.
By FLORENCE FABRICANT
FRONT BURNER
This Scoop Is Summer Ready
This cast aluminum ice cream scoop looks like a cone.
You can’t mistake this ice cream scoop.Credit...MoMA Design Store
Dip Ice Cream Scoop, $28.80 for members, $32 for nonmembers, store.moma.org.
By FLORENCE FABRICANT
FRONT BURNER
A Zoom Discussion of Anthony Bourdain’s Irreverent Travels
The writer’s assistant, Laurie Woolever, will discuss their travel book with The New Yorker writer Helen Rosner.
“World Travel: Revisiting Anthony Bourdain’s Favorite Places” talk, Thursday at 8 p.m., tickets, $15, or $40 including the book, “World Travel: An Irreverent Guide” by Anthony Bourdain and Laurie Woolever (Ecco, $35), mofad.org/events/2021/0429/worldtravel.
By FLORENCE FABRICANT
You’re Going to Love This Pasta
Hetty McKinnon swaps spaghetti for rice in her umami-rich mushroom stir-fry.
By MARGAUX LASKEY
A Sri Lankan Chicken Curry Grounded in Memory
Creamy coconut milk and homemade spice blends run through this warming kukul mas maluwa, inspired by a grandmother’s cooking.
Make this kukul mas maluwa in advance, and you’ll find it’s even better the next day.
By SAMANTHA SENEVIRATNE
How to cook the perfect Singapore chilli crab – recipe
A sauce-splattered Singaporean signature dish that’s so good, you won’t mind the dry-cleaning bill afterwards – but what’s the definitive version?
.
Felicity Cloake’s perfect Singapore chilli crab
By Felicity Cloake
Tomato/Feta Pasta
Stuffed Pig
Dirty Mustaches with Beans
Chef Nak
Dining Out in Hennepin County Through the Decades
NOVA on Chiles (Shamelessly Stolen from Deb Geisler)
THE POUR
10 New York State Wines to Drink Now
Here are top-tier bottles from producers in the Finger Lakes and Long Island, regions that deserve more respect than they receive.
By Eric Asimov
Globe-trotting diners flock to the Willows Inn’s serene Northwest setting. But former employees say faked ingredients, sexual harassment and an abusive kitchen are the real story.
By JULIA MOSKIN
With No Frills or Celebrities, Cookpad Is a Global Go-To for Recipes
Born in Japan and a hit around the world, the recipe-sharing site has been less successful in America. Yet it has a small, fervent following among immigrants.
By PRIYA KRISHNA
Epicurious Has a Beef With Beef
The popular cooking website will not publish new beef recipes over concerns about climate change. “We think of this decision as not anti-beef but rather pro-planet,” an article said.
By DERRICK BRYSON TAYLOR and CHRISTINA MORALES
5 Takeaways From the New Food Allergy Law
Sesame becomes a “major allergen,” joining milk, eggs, fish, shellfish, tree nuts, peanuts, wheat and soybeans.
By ERIC ATHAS
A GOOD APPETITE
The Key to Easy Summer Baking Is in the Freezer Aisle
The best, most adaptable tarts start with a store-bought puff pastry, to be topped with any fruits or vegetables you like.
This savory vegetable tart works with a number of toppings.
By Melissa Clark
This Vegan Ramen Maximizes Flavor and Time
The rich, creamy broth in this tantanmen tastes like it’s been cooked much longer.
By Hetty McKinnon
FRONT BURNER
Salsa Macha Hecho en Los Angeles
The masa purveyor Masienda has released a line of three potent salsas machas.
Pura Macha salsas, $18 for nine ounces ($54 for three flavors), masienda.com.
By FLORENCE FABRICANT
FRONT BURNER
This Scoop Is Summer Ready
This cast aluminum ice cream scoop looks like a cone.
You can’t mistake this ice cream scoop.Credit...MoMA Design Store
Dip Ice Cream Scoop, $28.80 for members, $32 for nonmembers, store.moma.org.
By FLORENCE FABRICANT
FRONT BURNER
A Zoom Discussion of Anthony Bourdain’s Irreverent Travels
The writer’s assistant, Laurie Woolever, will discuss their travel book with The New Yorker writer Helen Rosner.
“World Travel: Revisiting Anthony Bourdain’s Favorite Places” talk, Thursday at 8 p.m., tickets, $15, or $40 including the book, “World Travel: An Irreverent Guide” by Anthony Bourdain and Laurie Woolever (Ecco, $35), mofad.org/events/2021/0429/worldtravel.
By FLORENCE FABRICANT
You’re Going to Love This Pasta
Hetty McKinnon swaps spaghetti for rice in her umami-rich mushroom stir-fry.
By MARGAUX LASKEY
A Sri Lankan Chicken Curry Grounded in Memory
Creamy coconut milk and homemade spice blends run through this warming kukul mas maluwa, inspired by a grandmother’s cooking.
Make this kukul mas maluwa in advance, and you’ll find it’s even better the next day.
By SAMANTHA SENEVIRATNE
How to cook the perfect Singapore chilli crab – recipe
A sauce-splattered Singaporean signature dish that’s so good, you won’t mind the dry-cleaning bill afterwards – but what’s the definitive version?
.Felicity Cloake’s perfect Singapore chilli crab
By Felicity Cloake
Tomato/Feta Pasta
Stuffed Pig
Dirty Mustaches with Beans
Chef Nak
Dining Out in Hennepin County Through the Decades
NOVA on Chiles (Shamelessly Stolen from Deb Geisler)
THE POUR
10 New York State Wines to Drink Now
Here are top-tier bottles from producers in the Finger Lakes and Long Island, regions that deserve more respect than they receive.
By Eric Asimov
