Food Pages
THE BOSTON GLOBE
Cover Story/Help Desk: Elspeth Hay suggests how readers can cut food waste (and their grocery bill).
Ellen Bhang chats with Boston wine professionals about the confidentiality breach at the Master Sommelier exam.
What She’s Having: Sheryl Julian heads to Salem for Paprika Grill, a 12-seat Turkish spot down an alley where the Salem Wax Museum of Witches and Seafarers is located.
Insider: Vermont Nut Free Chocolates (Lisa Zwirn); 5th annual Massachusetts Cheese Festival on Nov. 3 at Arts at the Armory in Somerville (Ann Trieger Kurland).
Seasonal Recipes: Vegetarian Lentil Soup (Sally Pasley Vargas); Apple-Cinnamon buns (Lisa Zwirn).
Getting Salty: Kara Baskin interviews Alcove’s Tom Schlesinger-Guidelli about his history in Boston’s restaurant scene along with his thoughts on the area’s restaurant landscape.
By the Glass: Ellen Bhang learns from Deborah Hansen, the chef-owner-sommelier of Taberna de Haro in Brookline, the tangy, dry pleasures of Fino and Manzanilla sherry.
Lillian Brown highlights the Barre at the Bar luncheon at the Corner Stop Eatery in Cohasset that benefitted the Breast Cancer Research Foundation.
The Confident Cook: Karoline Boehm Boodnick provides a recipe for baked, stuffed spaghetti squash with meatballs in red sauce.
Rachel Ellner chats with Mona Ahmad and her Mona’s Curryations line of Pakistani Punabi dishes – five entrees, three vegetable and two chicken, which can be paired simply with rice—that are available at the grocery store.
Laurie Wilson provides a guide of where to watch the World Series and get some good food and drinks in and around Boston.
THE NEW YORK TIMES
Cover Story: Steven Raichlen shares a new kind of barbecue in the form of grilled pork steaks with a fiery sauce native to Monroe County, Kentucky.
The Pour: Eric Asimov explains how to properly age wine.
Restaurant Review: Pete Wells gives Hunan Slurp two stars, sighting flavorful broth, perfect noodles and a warm, welcoming atmosphere.
City Kitchen: David Tanis makes a better bratwurst.
Hungry City: Melissa Clark shares a recipe for lemon cake.
Front Burner: This week, Florence Fabricant spotlights a new empanada shop in the Bronx; Polosud, a gelateria that serves vegan avocado gelato in scooped out avocado shells; “Together,” a new cookbook inspired by the community cooking that followed the Grenfell Tower fire in London last year; new domestic sources for Wagyu beef; Crème de violette from Golden Moon Distillery; La Maison du Chocolat’s hot-chocolate cart.
Colu Henry makes a roast chicken with autumnal flavors like maple and rosemary.
Off the Menu: Pomona, a new Midtown spot serving American fare like foie gras sliders, headlines. Openings include Ruby’s Vintage Harlem, Princi’s Milanese Bakery, Rise Brewing Co.’s first brick and mortar, and Nai Tapas Bar. The Smoke Joint in Fort Greene will close.
Hungry City: Ligaya Mishan enjoys Ivorian cuisine at Paradis des Gouts.
Yotam Ottolenghi shares his love for pasta and seafood with recipes for Shrimp Bolognese and Pearl Couscous with Shrimp and Clams.
BOSTON HERALD
J.Q. Louise showcases how Chef Tony Messina is incorporating Alba white truffles into Uni’s menu. A recipe for the Pineapple in Paradise cocktail is also given.
Mary Ann Esposito provides a recipe for Fried Zucchini balls.
SF CHRONICLE
Justin Phillips reports on the closure of Bootleg Bar & Kitchen due to ongoing construction in the area.
Esther Mobley chats with John Dampeer on the success of Fool’s Errand and its impressive wine and beer lists.
Jonathan Kauffman shares how Claude Lambert ended up running the Cornell Hotel’s restaurant, Jeanne d’Arc, a French bistro in San Francisco.
Justin Phillips details the recent opening of Isla Vida, described by its team as an Afro-Carribean spot, and its plans for the future.
Sarah Fritsche spotlights Pim Techamuanvivit, noting the recent opening of her new restaurant, Nari, is a tribute to Thai women.
Maggie Hoffman shares insight from Greg Lindgren and Jon Gasparini, owners of Cordial in SoMa, on mastering the art of the spritz cocktail.
Justin Phillips chats with Bay Area native G-Eazy on his newfound enjoyment of food, naming Gordo Taqueria as his go-to spot.
LA TIMES
Hadley Tomicki reports on SoCal Cerveceros, the largest Latino homebrewers club in the U.S., which recently hosted a Day of the Dead-inspired beer festival called Dia De Los Cerveceros y Cocineros.
Amy Scattergood reviews the tasting menu restaurant at the Willows Inn on Lummi Island in Washington, detailing several dishes made by chef Blaine Wetzel.
Patrick Comiskey details the story behind Stella Rosa, the bestselling wine brand in California.
Noelle Carter shares the best way to tackle a fresh pomegranate.
Hadley Tomicki rounds up what’s happening in the food and drink world:
- Cassell’s Hamburgers’ patty melts and house-ground burgers are coming to downtown L.A. on October 29th.
- Bar Henry, a small cocktail bar, recently opened on Sunset Boulevard in Echo Park.
- Jeremy Fall’s grass-fed burger restaurant Easy’s is back this Friday with an expanded menu. Fall is simultaneously opening a grab-and-go location of his Chicago restaurant, Nighthawk A.M., next door.
- Conservatory, a West Hollywood restaurant, bar and café, opened this week.
- Beverly Hills favorite Joss Cuisine has a new next-door offshoot called Joss Bites, featuring a pan-Asian menu.
- Dante’s Fried Chicken chef Dante Gonzalez is running a new pickup-and-delivery business called DFC Ghost Kitchen out of Hotel Normandie in Koreatown.