Food Pages
THE BOSTON GLOBE
Cover story: Kara Baskin tells readers about the new concept, Hall, which is coming to Back Bay on September 5th. The new space will offer its members a comfortable work/networking environment with healthy food options like granola during the day, and two dinner options at night.
Bethany Ao shares some insight on her weekly mushroom hunts between the months of June and October.
Insider: Catherine Smart covers Honeycomb Creamery in Cambridge. Smart notes their unique waffle cones, gummies, marshmallow sauce and more. [No link]. Lisa Zwirn writes about NAMA (Northwest Atlantic Marine Alliance) and their effort to encourage seafood eaters to know where their catch is coming from. [no link]. Ann Trieger Kurland tells readers about Hammons, a company that supplies black walnuts. Kurland notes that many chefs prefer black walnuts as they add an earthy or slightly smoky flavor to their dishes. [no link].
Q&A: Michael Floreak interviews pastry chef, Stella Parks, about her new cookbook, “BraveTart: Iconic American Desserts.” Floreak covers Parks’ take on classic recipes, and how she makes them her own.
Food & Travel: Patricia Harris and David Lyon interview Bruce Kraig and Colleen Taylor Sen, editors of “Street Food: Everything You Need to Know About Open-Air Stands, Carts & Food Trucks Around the Globe.” The writers share their favorite spots for street food, how to eat safe while traveling, and their thoughts on food trucks and their growing popularity in America.
The Confident Cook: Karoline Boehm Goodnick shares her recipe for avocado toast and a runny egg.
Cheap Eats: Sheryl Julian covers Superfine (run by Matthew Gaudet, Chris Robins and Paul Emmett) in Manchester-by-the-Sea. Julian highlights their pizzas, grass-fed burger and the broccoli Reuben.
Seasonal Recipes: Toasted farro salad with summer vegetables (Sally Pasley Vargas) [no link], Nectarine buttermilk cake (Jean Kressy).
THE NEW YORK TIMES
Cover Story: Kim Severson sits down with Alice Waters to talk about new memoir, “Coming to My Senses: The Making of a Counterculture Cook,” a deeply personal account of her early life.
Restaurant Review: Pete Wells dines at The Grill, formally the Grill Room of the Four Seasons, and finds the new restaurant to be confident, theatrical, sharp and “New Yorky.” Wells awards the restaurant three stars.
Julia Moskin notes that while it’s often a cliché, a properly prepared Beet Salad with Goat Cheese is a classic. A recipe is shared.
A Good Appetite: Melissa Clark offers a riff on shrimp and grits, using fresh sweet corn kernels. A recipe for Shrimp with Creamed Corn and Feta is shared.
City Kitchen: David Tanis suggests trying Provoleta, a classic start to an Argentine meal.
Front Burner with Florence Fabricant: I.M. Pastry Studio at Essex Street Market; a recipe for savory mini-madeleines from Rôtisserie Georgette; “The Cooking Gene: A Journey Through African American Culinary History in the Old South”;Death Ave’s newly opened tap room; simple drinking glasses from Spain; The Seasonal Food Guide app.
Kim Severson writes that Tom Colicchio is renaming Fowler & Wells after learning it has historically racist connotations. The new name is Temple Court.
Nicole Taylor details the deep connection that many African-American families have with Martha’s Vineyard.
Hungry City: Ligaya Mishan dines at Factory Tamal, and notes that despite the name, the food is strictly handmade.
The Pour: Eric Asimov delves into Alsace, a region that is overcoming its reputation for unexpectedly sweet and cloying wines.
Off the Menu: Martina – Danny Meyer’s latest pizza restaurant – headlines Florence Fabricant’s weekly roundup. Other openings include Ciaro and Spuntino Bar.
Jason Wilson explores how cider producers, both big and small, are moving beyond apple, incorporating flavors such as pear, strawberry and quince.
BOSTON HERALD
The Edge: Scott Kearnan previews what to expect at the Boston Fermentation Festival started by Jeremy Ogusky of Boston Ferments.
Fork Lift: Kerry Stanton shares where to get your favorite summertime carnival snacks around Boston.
Fork Lift Blog: Mary Ann Esposito went to the Consortium for Parmigiano-Reggiano at Eataly and shares details of the event.
SF CHRONICLE
Michael Bauer shares what sets Z & Y restaurant apart from the other Chinatown joints.
Justin Phillips gets the details on Donato Scotti’s move to Berkley, and the opening on Donato & Co. in late September.
Paolo Luchesi details the closure of Chaya Brasserie in San Francisco after 17 years of business.
Sarah Fritsche says that The South of Market bakery and café, L’Acajou, is opening a second location in Oakland Hills.
Michael Bauer reviews The Charter Oak restaurant, giving it two and a half starsstating it is trying to hard to be different.
Sarah Fritsche gets the inside scoop on the new Tom Silargorn restaurant, Esan Classic, opening in September.
Michael Bauer visits Zut Tavern in Berkley again, and reports that not much has changed and they still deserve only one and a half stars.
Justin Phillips shares Wise Sons will be leaving the Thursday market at the Ferry Plaza to focus on their permanent spot in Larkspur.
Justin Phillips gives the details on Forbes Island – San Francisco’s only floating restaurant – that is now for sale.
Michael Bauer reviews Jardiniere as well as Zut Tavern in his ‘Between Meals’ column.
Jessica Battilana says mussels are an inexpensive but special dish to serve at any occasion.
Esther Mobley shares how To Kalon vineyard is planning to debut an entirely new wine brand.
Jonathan Kauffman discusses the difficulties in Organic farming, and how they need the next generation to keep them alive.
Esther Mobley is excited about San Francisco’s first mule bar – The Rusted Mule.
Tunde Wey gets political by looking to the food world to understand America’s white supremacy problem.
LA TIMES
Amy Scattergood shares her top cookbooks to pass along to your kids.
Lesley Suter lists some helpful tips from LA’s top chefs for packing kid’s lunchboxes.
Jenn Harris details Wolfgang Puck’s opening of Spago at the Bellagio in Las Vegas.