Food Pages
THE BOSTON GLOBE
What She’s Having: Devra First decrees the club sandwich the perfect American food, enjoying the version at Knotty Pine Lunch in Auburndale.
ESK Getting Salty: Kara Baskin sits down with Damon Lequin from Eastern Standard to talk all things restaurant industry.
Insider: Ann Trieger Kurland recommends Uncommon Feasts catering company for hosting an impressive dinner party without having to cook; Janelle Nanos notes that Purple Carrot is switching over to 100 percent curbside recyclable packaging; Ann Trieger Kurland enjoys Le Bon Magot condiments.
Bottles: Gary Dzen highlights two new Maine-based breweries you can find in Massachusetts – Foundation Brewing Co. and Lone Pine Brewing Co.
Devra First tries IHOb’s new burger – and finds that while the name change may have been a stunt, the burger is just okay.
Q&A: Michael Floreak sits down with Chef Edward Lee about his new book “Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine.”
Seasonal Recipes: Tomato-Goat Cheese Tart in a Basil Crust (Jill Gibson); Mango-Cornmeal Muffins (Lisa Zwirn).
The Confident Cook: Karoline Boehm Goodnick shares a recipe for Pasta with Melted Cherry Tomatoes and Arugula Pesto
THE NEW YORK TIMES
Cover: Tejal Rao features Pim Techamuanvivit, the San Francisco-based Thai chef who is taking charge of Nahm, a Bangkok restaurant famed for its fine dining.
Rachel Wharton profiles Sarah Masoni, director of the product development and process program at the Food Innovation Center of Oregon State University.
A Good Appetite: Melissa Clark makes a chicken Milanese.
City Kitchen: David Tanis spotlights farro in a bright gran salad.
Front Burner: Florence Fabricant highlights Republic of Booza’s nontraditional Middle Eastern and Turkish ice cream flavors; that Lobster Place will soon be offering razor clams straight from Maine; Mark Kurlansky’s Milk! A Food Fracas lecture; Tilit’s new line of childrens aprons, which will benefit Alice Waters’ Edible Schoolyard NYC nonprofit; McEvoy Ranch Lemon and Jalapeño Olive Oils; “Korean BBQ: Master Your Grill in Seven Sauces” by Bill Kim with Chandra Ram.
Joshua M. Bernstein explains why dairy farmers have turned to beer as a lifeline.
The Pour: Eric Asimov recounts a dinner commemorating the 150th anniversary of the Rothschild acquisition of Lafite, where 16 vintages were sampled that go back to 1868.
Rachel Wharton shares Sarah Misoni’s tips for food start-ups.
Restaurants: Pete Wells gives Shabushabu Macoron two stars.
Hungry City: Ligaya Mishan dines on uni at Davelle on the Lower East Side.
Yotem Ottolenghi creates two apricot desserts inspired by the Met’s by the exhibition “Visitors to Versailles.”
Off the Menu: Florence Fabricant headlines with the opening of Kish-Kash from Einat Admony of Balaboosta.
BOSTON HERALD
SF CHRONICLE
Justin Phillips reports that celebrity chef Geoffrey Zakarian has grand plans for one of Wine Country’s most historic properties — the MacArthur Place Hotel & Spa.
Tara Duggan and Sarah Fritsche share reactions to the loss of Anthony Bourdain from Bay Area chefs.
Tara Duggan and Sarah Fritsche remember Anthony Bourdain.
Justin Phillips reports that Ken Friedman is out at Tosca Café as April Bloomfield takes full control.
Sarah Fritsche follows Spencer Marshall, who’s looking to pass on the legacy of natural honey in the Bay Area by his family’s pioneering Marshall’s Farm.
LA TIMES
Jenn Harris’ roundup of food & drink news headlines with the opening of restaurateur Bill Chait’s new restaurant in over 2 years.
Evan Kleiman remembers Anthony Bourdain.
Jenn Harris lists Bourdain’s favorite LA spots.