Food Pages
THE BOSTON GLOBE
Cover Story: Devra First dines at Tallulla, the 12-table neighborhood restaurant in Cambridge where precisions and prettiness are on the plate. However, Devra isn’t a fan of the tasting menu’s price point.
Kara Baskin provides a sneak peek into America’s Test Kitchen Kids, the new children-focused vertical that has invited kids into the kitchen as cooks and taste tasters before its launch.
Insider: Aromatic tonic water for a pink G&T (Ann Trieger Kurland); New Wave Enviro’s Safe Snacker lunch box (Jean Kressy); Top This dessert toppings (Lisa Zwirn).
The Confident Cook: Sally Pasley Vargas shares Injy Farat Lew’s recipe for mushroom and tomato shakshuka.
Getting Salty: Kara Baskin chats with Devin Adams, owner of the acclaimed Townshend and the soon-to-open Belfry, both in Quincy. Adams has previously worked with Todd English at Kingfish Hall in Faneuil Hall, at Drink, Lucca and Mistral, and as an opening bartender at Island Creek Oyster Bar
Bottles: Gary Dzen visits Stellwagen Beer Co., which opened in early July in a Marshfield office park.
Lisa Zwirn goes on a New York City food hall tour, recommending Chelsea Market, DeKalb Market Hall, Urbanspace Vanderbilt, Great Northern Food Hall in Grand Central Station, Turnstyle Underground Market, The Plaza Food Hall, Gotham West Market, and Gansevoort Market.
Seasonal Recipes: Spicy smashed cucumber salad (Karoline Boehm Goodnick); Slice-and-bake cornmeal butter cookies (Lisa Yockelson).
Maura Judkis’ Washington Post article about a lawsuit that says Canada Dry ginger-ale is ginger-free.
THE NEW YORK TIMES
Cover Story: Julia Moskin sits down with Todd Richards and Virginia Willis, authors of cookbooks on the food of the American South, to talk about questions of culture, identity and cuisine.
Restaurant Review: Pete Wells dines at Gem in the Lower East Side from Chef Flynn McGarry and awards the restaurant two stars. The chef has been making waves in the restaurant industry since he was 13, and now at age 19, he is running an adventurous restaurant focused on tasting menus.
A Good Appetite: Melissa Clark recommends adding blueberries to your lemon bars, sharing a recipe.
City Kitchen: David Tanis shares a recipe for an Herb Omelet Pita Sandwich.
Front Burner with Florence Fabricant: Ralph Lauren’s take on the Ballpark Frank at The Polo Bar; sweet and savory strudels from Breads Bakery; single-origin coffees from the Yunnan Province in China; Noshwalks, the culinary walking tours in Staten Island; “Mead: The Libations, Legends and Lore of History’s Oldest Drink” by Fred Minnick; line of wine glasses from the English wine critic Jancis Robinson.
Florence Fabricant previews the new Four Seasons.
Wines of the Times: Eric Asimov notes that Greece is full of obscure and unusual grapes, beyond Assyrtiko.
Hungry City: Ligaya Mishan dines at Lagman House in Sheepshead Bay, likely one of the first restaurants in New York to specialize in the food of the Dungans, Chinese Muslims who fled China in the late 19th century.
Alison Roman recommends grilling steaks of pork shoulder. A recipe for Sweet and Salty Grilled Pork with Citrus and Herbs is shared.
Off the Menu: Wanderlust – a bright, globally focused café – headlines Florence Fabricant’s weekly roundup. Other openings include Sall Restaurant and Lounge, Sag Pizza, Café Loret and Untamed Taqueria.
BOSTON HERALD
Scott Kearnan provides details about the upcoming communal-style feast honoring Julia Child. Chef Nick Calias is featured in a photo and Will Gilson’s recipe for Lobster and Lobster Mushroom Thermidor is also shared.
SF CHRONICLE
Jonathon Kauffman details the journey of Carmen Elias’ Le Mejor Bakery in the Mission, noting how her positive relationship with mayors have benefitted the neighborhood and the restaurant.
Justin Phillips teases Chef Marc Zimmerman’s new restaurant, Gozu, which is focused on Wagyu beef.
Justin Phillips announces the opening of Commons Club San Francisco, the new restaurant in the city’s forthcoming Virgin Hotels, calling out that fine-dining chef Adrian Garcia will head the kitchen.
Chris Ying reports on his recent dining experiences at Cassava, suggesting that the spot is pushing the boundaries on being a “neighborhood restaurant.”
Emma Silvers reviews the Wooden Nickel, highlighting that the simple offerings, reasonably priced drinks and festive environment make it one of the coziest, laid-back bars in the neighborhood.
LA TIMES
Noelle Carter shares 12 popsicle recipes to cool you off during the summer.
Jenn Harris rounds up what’s happening in the food and drink world:
- Restaurateur Piero Selvaggio is closing Valentino, his Santa Monica Italian restaurant, at the end of 2018, and will open an Italian restaurant in Newport Beach.
- Tim Ho Wan, a popular dim sum chain, will open a restaurant in The Palms Casino Resort in Las Vegas, creating new menu items for this specific location.
- Daniele Uditi of Pizzana is teaming up with Candace and Charles Nelson of Sprinkles cupcakes and Caroline and Chris O’Donnell (actor and wife) to open a second location, scheduled to open in West Hollywood in early 2019.
- Chef Jason Harley has just opened a burger restaurant called Baby J’s Burgers, offering a simple menu with a few off-the menu items, such as a vegan burger and CBD-infused matcha green tea ice cream shake.
Noelle Carter makes the case that hummus is on the rise, claiming that it’s the next avocado toast.