Food Pages
THE BOSTON GLOBE
Getting Salty: Kara Baskin sits down with Sam Jacobson, the 21-year-old part-time ice cream scooper at Kimball Farms that has worked there for seven years.
What She’s Having: Sheryl Julian dines at Saltbox Kitchen in Concord, a restaurant/brewery connected to a working farm.
Insider: Ann Trieger Kurland recommends the Cold Brew Mocha Sauce from Coop’s MicroCreamery of Watertown; Karen Campbell highlights the map glassware from UncommonGreen; Ann Trieger Kurland enjoys flavors of Persian ice cream made at Dizin FruttiBerri in Watertown.
The Confident Cook: Sheryl Julian shares a recipe for Blueberry Cobbler.
Joan Salge Blake writes that vintage foods that are tasty, healthy and affordable have stood the test of time. These include iceberg lettuce, eggs, yogurt, bananas, cottage cheese and potatoes.
By the Glass: Ellen Bhang highlights three California reds that are transparent about how they are produced.
Seasonal Recipes: Zucchini-Ricotta Pie (Sally Pasley Vargas); Green Gazpacho with Cucumbers, Spinach and Avocado (Jill Gibson).
Cathy Barrow recommends making your own dog treats from healthful grocery store ingredients. Recipes for Cheesy Dog Biscuits and Peanut Butter Dog Biscuits are shared.
Food & Travel: Diane Bair and Pamela Wright dine at one of most authentic Mexican restaurants in New England – Vida Cantina in Portsmouth, N.H.
Becky Krystal shares tips on how to keep cool in the kitchen, regardless of how hot it is outside.
THE NEW YORK TIMES
Cover Story: Kim Severson profiles the next generation of small grocery stores that invest in their communities by offering better prices and deeper food experiences. Stores profiled include DMG (Doing the Most Good), a spot run by a former organizer for Salvation Army; NADA, a package-free grocery store; and Farmhouse Market, a midwestern shop that makes do by essentially operating without a staff.
Clay Risen heads to Santiago, Cuba, where he explores the rich heritage of rum and the classic daiquiri.
A Good Appetite: Melissa Clark shares a recipe for Roasted Eggplant and Buffalo Mozzarella Pizza.
City Kitchen: David Tanis suggests Sesame-Miso Chicken Salad.
Front Burner: Florence Fabricant spotlights several gourmet items, including hot sauce, dried fruit and a hefty 20-ounce cheese wheel.
Off the Menu: Ample Hills Creamery Factory and Museum in Red Hook Brooklyn, headlines Flo Fab’s roundup of openings and closings in NYC. Abe Conlon of Chicago’s Fat Rice will take residence at Chefs Club from Aug. 13 to Oct. 13.
Wine School: Eric Asimov examines the Frappato Grape. The next lesson is American Riesling.
Restaurants: Pete Wells reviews Yves (French) and Coco Pazzo Trattoria (Italian). Each receive one star.
Hungry City: Ligaya Mishan dines at Daigo Hand Roll Bar in Dekalb Market.
BOSTON HERALD
Scott Kearnan rounds up local unique preparations of seafood, highlighting the Ora King Tyee at Legal Harborside, Hot Tower at Il Molo, Mako Shark Pastrami at Post 390, the Green Crab and Sweet Corn Focaccia at Benedetto and the Luxury Platter at PABU.
SF CHRONICLE
Janice and Brandi Dulce plan to open their first brick-and-mortar restaurant, FOB Kitchen, in early September of this year and have hired 2017 Chronicle Bar Star Cali Gold to take the lead behind the bar.
Justin Phillips rounds up the top Bay Area restaurant openings of July 2018.
Mark Lyon of Sonoma’s Eco Terreno Wines is taking over Doc’s Lab in North Beach following its closure in February.
Six Bay Area restaurants were included among the top 50 nominees for Bon Appetit magazine’s America’s Best New Restaurant.
Jonathan Kauffman reviews Mixt’s Salad Lounge in its new Valencia Street location and discusses how Valencia Street became the hottest restaurant strip in San Francisco.
Ali Bouzari takes readers on a guided tour of Mister Jiu’s in San Francisco’s Chinatown.
Michael Bauer details Christopher Bleidorn’s Birdsong restaurant, highlighting the overall theme and signature dishes.
LA TIMES
Jenn Harris rounds up what’s happening in the food and drink world:
Ralph and Celia Primo, owners of Primo’s Donuts, plan to open a new location on Main Street in Venice Beach later this year.
Chef Wes Avila, known for his farmers market-fueled tacos on the Guerrilla Tacos truck, has opened a restaurant in downtown’s Arts District.
Chef Bruce Kalman, owner of Union restaurant in Old Pasadena, is stepping away from the restaurant to focus on his private events company, BK Hospitality Group.
James Beard Award winner Matt Molina has opened a new restaurant, Hippo, with Joe Capella and Randy Clement of Silver Lake Wines and Everson Royce Bar.
Arelene Roldan and Katie Kildow will open The Mermaid, a nautical-themed bar in Little Tokyo, this month.