Food Pages
THE BOSTON GLOBE
Cover Story: Devra First provides a tongue-in-cheek guide to eating New England’s fall produce.
Cookbook Review: Sheryl Julian shares that Yotam Ottolenghi’s newest book, “Ottolenghi SIMPLE,” surprisingly does have simple recipes. Adapted recipes for hot, charred cherry tomatoes with cold yogurt and Bridget Jones’s pan-fried salmon with pine-nut salsa are provided.
What She’s Having: Kara Baskin dines at El Pelon in Fenway, a fondly delicious throwback to the “old Fenway.”
Insider: L.A. Burdick’s chocolate ghosts (Ann Trieger Kurland); Waku, a wellness tea with roots in Ecuador (Lisa Zwirn); JK Adams’ Cityscape Collection of crafted serving boards and trays (Ann Trieger Kurland).
Seasonal Recipes: Sheet-pan chicken with balsamic peppers (Lisa Zwirn); Apple-caramel pudding cake (Lisa Zwirn).
Getting Salty: Kara Baskin chats with Jo Megwa, owner of Piattini and Ora.
The Confident Cook: Sally Pasley Vargas provides a recipe for a one-pan cauliflower, chickpea and greens dish that uses the prep-as-you-go method.
Q&A: Michael Floreak chats with Norma’s René Redzepi and David Zilber (who runs the restaurant’s fermentation lab) about their new book, “The Noma Guide to Fermentation.”Zilber will talk about the book on Oct. 26 at First Parish Church in Cambridge.
Bottles: Gary Dzen highlights Stone Path Malt, which recently opened a tap room in Wareham that features Massachusetts beers.
THE NEW YORK TIMES
Cover Story: April Bloomfield breaks her silence about the sexual harassment at her restaurants, Kim Severson and Julia Moskin report.
Restaurant Review: Pete Wells gives Atomix, a Korean restaurant, three stars.
City Kitchen: David Tanis makes squid with a Mexican influence.
Allison Roman shares a recipe for Spiced Lamb Chops with Fennel and Cucumber. The recipe uses lamb loin chops, which offer a subtle flavor able to convert people who think they dislike lamb.
Front Burner: This week, Florence Fabricant spotlights the new, larger locations of the New York Cake Academy; subtle and refreshing Japanese gin and vodka; “Feel Good Food,” the new book from the owners of Blue Mountain Bistro-To-Go in Kingston, NY; serving ware inspired by the Whitney Museum; and a Halloween-themed chocolate moldfor kids.
Melissa Clark interviews Ann Brandwein, chef/owner of Centrolina in Washington about why now is a great time to be a female chef. A recipe for Eggplant Ragu with Capers and Burrata is shared.
Wines of the Times: Eric Asimov encourages us to consider the melon de Bourgogne grape.
Off the Menu: Elea, a spot on the Upper West Side featuring authentic Greek cuisine, headlines Florence Fabricant’s roundup of NYC food news.
Rachel Wharton interviews Charles Rosen, who’s making ciders using heirloom Newark, NJ-based apples at Ironbound Hard Cider.
Hungry City: Ligaya Mishan dines at Rincón Melania in Long Island City, Queens.
BOSTON HERALD
J.Q. Louise recaps a dinner at Shojo that featured pairings by India-based Amrut Whisky.
Roger Berkowitz provides the recipe for Legal’s Boston Cream Pie Cupcakes, in celebration of National Boston Cream Pie Day next Tuesday, 10/23.
SF CHRONICLE
Justin Phillips details chef Charlie Hallowell’s 12-point plan for his return, including a dunk tank.
Justin Phillips spotlights Anthony Strong’s modern Italian restaurant Prairie, his first solo venture in the city.
Jonathan Kauffman rounds up where to find the best Sichuan and Hunan restaurants in the Bay Area.
Justin Phillips shares that chef Smelly’s Creole and Soul Food, the legendary East Bay pop-up, has been temporarily shut down after Alameda County declared pop-ups illegal.
Justin Phillips highlights Bon Voyage, the Trick Dog sequel from the Bon Vivants crew.
Tara Duggan chats with Gary Guittard, head of Guittard Chocolate Co., on the history of the company.
Justin Phillips reports on Russian River Brewing, which opened a new $50 million Windsor brewery resulting in massive crowds.
Justin Phillips details Zachary’s Chicago Pizza’s plans to take over the Camino space after the restaurant recently announced it will close in December.
LA TIMES
Hadley Tomicki spotlights Gold Line, a new cocktail bar with more than 7,500 vinyl records.
Noelle Carter shares the best ways to use shelling beans, as they are in season now.
Hadley Tomicki details Matthew Biancaniello’s new bar, Mon-Li, featuring a 12-drink tasting menu.
Brad Japhe chats with Sam Ross, who made his name as a bartender at Milk & Honey in New York, on why drinking cocktails on the Las Vegas Strip is better than ever.
Hadley Tomicki rounds up what’s happening in the food and drink world:
- Chef Eric Greenspan launched a delivery-only business called Bubu’s Finest Birds and Burgers, serving fried chicken and bone marrow burgers.
- RiceBox, a small Cantonese takeout and delivery business, is now open in downtown’s Spring Arcade Building.
- Rye Fox, a new bar and restaurant from chef Kurt Steeber and partner and bar manager Billy Ray, held its grand-opening on Monday night in the former BLD space.
- Ample Hills ice cream shop opened its first West Coast location since its 2011 Brooklyn Heights debut.
- Monica Foley debuts a new Koala Matcha location in Santa Monica, serving hand-makes iced matcha lattes infused with collagen.
- The Silver Lake restaurant from chef-owner Jitaek Lim opened a location on Santa Monica’s Third Street Promenade.