Food Pages
THE BOSTON GLOBE
What She’s Having: Devra First makes the pilgrimage to B.T.’s Smokehouse in Sturbridge.
Kara Baskin shares a guide on how to eat like a local in the North End.
Sheryl Julian notes that grills are the go-to cooking utensil for the summer. Recipes for Grilled Charred Onions(Sheryl Julian) and Grilled Loin Lamb Chops with Gremolata (Sally Pasley Vargas) are shared.
ESK Insider: Sheryl Julian writes that Honeycomb in Hamilton celebrates its first year. Ann Trieger Kurland recommends safe-to-eat cookie dough from Treat Cupcake Bar in Needham.
Q&A: Michael Floreak sits down with Jacqueline Neves, author of “Boston Food Crawls: Touring the Neighborhoods One Bite and Libation at a Time.”
By the Glass: Ellen Bhang shares three recommendations for Greek wines.
The Confident Cook: Karoline Boehm Goodnick shares a recipe for Grilled Salmon with Herb Oil and Smashed Whole Potatoes.
Necee Regis tries her hand at the Indigenous Culinary Experiences at Renaissance Tuscany Il Cocco Resort & Spa.
THE NEW YORK TIMES
Cover Story: Steve Raichlen details why and how many cooks are turning back to an ancient fuel – wood – for grilling along with suggesting some wood-burning grills for the homecook.
Tejal Rao spotlights the Maryland dogs that are being trained to inspect hives for harmful bacteria, a crucial job as honeybees are sent around the country to pollinate crops.
A Good Appetite: Melissa Clark shares how to turn less-than-perfect berries into perfect pies.
City Kitchen: David Tanis turns up the heat on the classic cheeseburger with New Mexican green chiles.
Front Burner: Florence Fabricant highlights Oceana’s new Lobster Cart (read – food stand); “A Table in Venice: Recipes from my Home” by Skye McAlpine; Sweet Whispers’ gourmet fruit-filled meringues; Bone Char Square cow and goat milk cheese; W&P’s Sprtiz Syrups for bubbly, a carbonated cocktail or a mocktail; Ming River Baijiu, a Chinese spirit now sold in the U.S.
Wine School: Eric Asimov defends aligoté.
Your Next Lesson: Asimov suggests three frappatos to drink right now.
Off the Menu: Florence Fabricant headlines with Gitano NYC along with the openings of Kaikagetsu NYC, Sofresh, The Hidden Pearl, Avant Garden Brooklyn, and Glaze.
Restaurants: Pete Wells revisits Restaurant Nippon, giving the restaurant that became Japan’s unofficial ambassador one star.
Hungry City: Ligaya Mishan dines at Makina Café, an Ethiopian food truck.
Rachel Wharton puts a spotlight on South Jersey’s small blueberry farms along with providing a list of farms to visit yourself.
BOSTON HERALD
Scott Kearnan rounds up the best burgers in the city found in unlikely eateries.
SF CHRONICLE
Alyssa Pereira takes a look at how the surging Seven Stills distillery found the magic formula of beer and spirits.
Michael Bauer finally awards Atelier Crenn 4 stars.
Justin Phillips features Dominique Crenn, whose critical success has led to culinary freedom.
Tara Duggan explains why Bay Area men’s plan to market invasive fish from Mexico has hit a snag in the U.S.
Jonathan Kauffman reports that La Taqueria has paid more than a half-million dollars in unpaid wages and fines.
LA TIMES
Jenn Harris’ roundup of food & drink news headlines with the 4th annual California Hot Sauce Expo.
Patrick Comiskey suggests alternatives to Burgundy, from Burgundy.
Jenn Harris shares how “Somebody Feed Phil” star and “How ‘Everybody Loves Raymond” creator, Phil Rosenthal became the unlikeliest food star.
Hillary Eaton reports on why this year’s World’s Best 50 Best Female Chef award winner says the category is nonsense while also appealing for gender parity.