Food Pages
THE BOSTON GLOBE
Cover Story: Devra First visits Buffalo Jump in East Falmouth, which is pushing the limits of New England cuisine; don’t expect a lobster roll.
Karen Campbell discusses with chef Irene Li and sister Mei about their latest initiative, the website Food Waste Feast, and how home cooks can limit food waste as well.
Insider: Ann Trieger Kurland recommends Sweet Tahini products from Needham resident, Hila Kirkov, along with providing details about the fifth annual A Taste of Ethnic Boston on July 31st.
The Confident Cook: Sheryl Julian provides a recipe for Spanish tuna salad (Ensalada mixta con atun).
Bottles: Gary Dzen tastes and shares details behind Down the Road’s Sam-Sam the Pickle Man brew, which is a collaboration with Grillo’s pickles.
Seasonal Recipes: Grilled veggie flatbread with ricotta and honey (Karoline Boehm Goodnick); Cornmeal-out blueberry pancakes(Caleb Barber).
What She’s Having: Sheryl Julian dines at Café Landwer in Audubon Circle that is a taste of home for local Israil-born residents.
THE NEW YORK TIMES
Cover Story: Julia Moskin shares a recipe for how to master Chinese-Style Barbecued Spareribs at home.
Priya Krishna highlights DV8 Kitchen in Kentucky, where owners Diane and Rob Perez hire, train and encourage workers with opioid addictions.
City Kitchen: David Tanis whips up a Summer Minestrone al Pesto.
A Good Appetite: Melissa Clark recommends marinated butterflied lamb for the perfect summer cookout. A recipe for Grilled Cumin Lamb with Spicy Onions is shared.
Front Burner with Florence Fabricant: Highlights from last week’s Summer Fancy Food Show; Ulli’s Oil Mill Organic Oils; “The Gin Dictionary: An A-Z of All Things Gin, From Juniper Berries to the G & T” by David T. Smith; Eastern Mediterranean-inspired frozen confections from Dez; Williams Family Kitchen NoNo Sauce; Rabbit Pinch Foil Cutter & Bottle Stopper.
Wines of the Times: Eric Asimov highlights several superior American rosés that stand up amongst the rest.
Robert Simonson notes that customers are drinking classic cocktails, such as manhattans, old-fashioneds, daiquiris, etc., but areordering them with mezcal. Recipes for Mezcal Negroni and Mezcal Corpse Reviver are shared.
As the inaugural article in her new biweekly column, Alison Roman shares a recipe for the visually-impressive but easy Sheet-Pan Trout with Garlicky Broccolini.
Off the Menu: Stir – a Frank Gehry-designed restaurant set to open at the Philadelphia Museum of Art in October – headlines Florence Fabricant’s weekly roundup.
Restaurant Review: Pete Wells dines at Frenchette in TriBeCa and finds that brasserie successful and impressive, awarding the restaurant three stars.
Hungry City: Ligaya Mishan dines at Mama Fina’s House of Filipino Sisig in the East Village and enjoys the sweet and sour Sisig.
BOSTON HERALD
Scott Kearnan shares that Barbara Lynch is celebrating No. 9 Park’s 20th anniversary this Sunday, along with a recipe for the restaurant’s Lamb Fondue.
Roger Berkowitz gives the recipe for Legal Sea Foods’ Strawberry Sangria.
SF CHRONICLE
Michael Bauer, Paolo Lucchesi, Esther Mobley and Jonathan Kauffman share their opinions on whether the Chronicle should recommend restaurants owned by men who have been implicated in sexual harassment investigations.
More women are joining the ranks of vineyard workers.
Illyanna Maisonet shares where the best and biggest bacalaitos can be found in Piñones through a story on her family.
La Cocina has officially signed a lease in San Francisco’s Tenderloin district to convert into a food incubator and culinary hall.
Charlie Hallowell has sold Penrose in Oakland and split with his longtime business partner, Richard Weinstein, in wake of sexual harassment scandal.
Saison has hired Laurent Gras.
Sorrel, which took over the space that for four years housed Nico, receives rave reviews.
Craig Stoll confirmed to Inside Scoop that Pizzeria Delfina has a new spot in the works in SoMa, taking over the former home of A.G. Ferrari.
Likha brings Michelin pedigrees to Filipino food.
LA TIMES
Jenn Harris rounds up what’s happening in the food and drink world:
“Top Chef” alum Richard Blais is about to open the first Los Angeles outlet of his fried chicken restaurant Crack Shack.
Asher Shalom and his wife open restaurant in Boyle Heights called Asher Caffè & Lounge.
Japanese ramen specialist Menya Musashi Niten Ichiryu is opening a new location.
Owners of Ostrich Farm restaurant, Jaime Turrey and Brooke Fruchtman, have opened Bar Caló.
Chef Royce Burke has turned the cafe inside the Hyperslow studios and gallery in Beverly Grove into Yarrow restaurant.
DineL.A. is celebrating its 10-year anniversary.