Food Pages
THE BOSTON GLOBE
Cover Story: Devra First gives PAGU 3 stars, noting that the restaurant works well because it tells Tracy Chang’s story inside and outside the fancy kitchens along with her background.
Devra First recommends 11 Boston-area noodle shops to try right now.
Kara Baskin chats with Christina Tosi, who is set to open Milk Bar location in Harvard a Square in early 2019.
Insider: “From Our Kitchens: Recipes and Stories from the Boston Jewish Community” cookbook (Kaya Williams);FabaButter, a nondairy butter substitute that spreads, cooks, and melts like dairy butter (Ann Trieger Kurland); “Israeli Soul: Easy, Essential Delicious” is part cookbook and part travel guide (Sheryl Julian).
Seasonal Recipes: Roasted whole cabbage with mustard-dill sauce (Karoline Boehm Goodnick); Applesauce-walnut bread(Lisa Zwirn).
Help Desk: Aimee Ortiz shares some expert advice if you find yourself with a hangover this holiday season.
Sips: Liza Weisstuch talks prosecco cocktails with Amy Zavatto, author of “Prosecco Made Me Do It.” A recipe for Amy’s ”Bubbly Jack Rose” is also provided.
Getting Salty: Kara Baskin interviews Brian Young of Cultivar, soon-to-be Emory, and “Top Chef.”
Peggy Hernandez provides additional background on The Infatuation, which just launched their Boston vertical.
The Confident Cook: Sally Pasley Vargas provides a recipe for a Bolognese that doesn’t feature meat, but cauliflower instead.
Food & Travel: Jenna Pelletier features PVDonuts, the Providence donut shop that is setting itself apart with offerings that are a bit over-the-top.
THE NEW YORK TIMES
Kim Severson profiles cookie makers who use baking as a form of therapy and communication. Kim also provides tips todecorate sugar cookies like a pro.
Margaux Laskey reports on the best baking cookbooks of 2018.
A Good Appetite: Melissa Clark shares a recipe for fondue where squash is used as a fondue pot.
City Kitchen: David Tanis shares the history of Sicilian street food “sfincione” pizza.
Front Burner: This week, Florence Fabricant Fabricant reports on Shelsky’s new bagel shop in Park Slope; an Easy-Bake Oven for Grown-ups made by Brava; a special Californian Cabernet; Chocolate with a mulled wine center; Menorah exhibit at the Museum of Eldridge Street; the cookbook “Avocaderia,” filled with avocado-based recipes.
Florence Fabricant shares how to winterize your cocktails with Amari liquors.
The Pour: Eric Asimov shares the best wine books of 2018.
Robert Simonson showcases two bartenders who plan to resurrect New Orleans Jewel of the South bar.
Restaurant Review: Pete Wells gives the Four Seasons Restaurant one star.
Hungry City: Ligaya Mishan reports on a mail truck turned Afghan restaurant.
Kim Severson reports on the magic of holiday food gift swaps.
Off the Menu: TabeTomo’s rame headlines; Encore is opening in Manhattan; Teo izakaya-style restaurant is opening in Brooklyn; Emma’s Torch, a nonprofit restaurant, will take over food concessions at the Brooklyn Library; Markus Glocker of Bâtard has moved to Keith McNally’s Augustine.
Alison Roman shares recipes for festive cookies.
BOSTON HERALD
J.Q. Louise suggests heading to Fenway/Kenmore for creative salads and unique workouts to make room for holiday treats.
Mary Ann Esposito shares secrets to baking the perfect sugar cookies. A recipe is also provided.
SF CHRONICLE
Justin Phillips reports on Ici Ice Cream, a beloved Berkeley landmark, set to close after 12 years.
Esther Mobley chats with NBA’s Dwyane Wade on his love for wine, life after basketball and his new wine label.
Justin Phillips looks at Theorita, a pastry shop and “dinette” closing after less than six months.
Jonathan Kauffman sits down with Dougie Uso to discuss his restaurant, Kendejah, the Bay Area’s first Liberian restaurant.
Justin Phillips spotlights Shed, a combination restaurant, marketplace, event space and fermentation bar, set to close at the end of the year.
Maggie Hoffman shares how Tony Nik’s, a longtime North Beach bar, is still cool after 85 years.
Justin Phillips highlights the new SF Bay Area Michelin star inductees, bringing the region’s three-star total to eight restaurants, more than any other region in North America.
Jonathan Kauffman reports on Andrew Zimmern’s recent apology following his controversial comments around his new restaurant, Lucky Cricket.
Justin Phillips spotlights Angler, recently named the best new restaurant in the country by Esquire.
Ethan Fletcher chats with Mikey Yoon on his diner-inspired pop-up, Lovely’s, featuring dishes inspired by the meals he grew up eating.
Justin Phillips details Michael Mina’s new health-focused market, Indie Superette, featuring grab-and-go options like acai bowls and smoothies.
Emma Silvers features Mill Valley’s 2AM Club, which receives an influx of high school grads the Wednesday before Thanksgiving.
Justin Phillips shares updates on Michael Mina’s Hawaii-inspired Trailblazer Tavern, opening soon in collaboration with chefs Michelle Karr-Ueoka and Wade Ueoka.
LA TIMES
Jenn Harris shares the new list of “101 Restaurants We Love” and honors the late restaurant critic Jonathan Gold.
Hadley Tomicki rounds up what’s happening in the food and drink world:
- The Disgusting Food Museum, featuring unique foods from different cultures, will run until February 17th.
- Kuniko Yagi has opened her Japanese fried chicken restaurant, Pikunico.
- Brendan Smith and his wife, Rachel Greenspan, have opened Bettina, a new Italian pizza restaurant.
- Estrella is hosting a culinary fundraiser for former Alma chef Francis Bassa, who suffered an accident earlier this year leading to a traumatic brain injury.
- Dan, a new Chinese restaurant focusing on steamed, pan-fried and crispy dumplings, is now open in Pasadena’s the Commons.
- A new Korean BBQ restaurant called TK92 has opened in San Gabriel, featuring an anime theme.
- Burger Supreme, a New York burger pop-up, will be at the Smorgasburg downtown L.A. market every Sunday through December 23rd.