Food Pages
THE BOSTON GLOBE
Cover Story: Devra First dines at Celeste (pronounced as it is in Spanish: Ce-les-tay), with a menu of Peruvian cuisine by partners JuanMa Calderón and Maria Rondeau. Devra notes the intimate size adds to the “at home” feeling of the restaurant and how a meal feels reminiscent of a dinner party thrown by friends.
Help Desk: Sheryl Julian provides 5 recipes to get you through the week and to avoid the witching hour:
- Pork cutlets garnished with lemon and capers
- Spanish chicken & rice
- Corn and tomato salad
- Kid-friendly crustless quiche with broccoli florets, eggs and cheddar
- Spicy beef kofta burgers with cucumber-yogurt sauce
Insider: Blue Water Bento Seal Cup Trio containers (Ann Trieger Kurland); Dry Line Rosé Gin from South Hollow Spirits (Ann Trieger Kurland); Jasper Hill Farm’s 1st place winning Harbison cheese at this summer’s American Cheese Society Competition (Lisa Zwirn).
Help Desk: Joan Salge Blake advises to purchase and eat as much produce as you can get with your dollar, whether it’s fresh, frozen or canned. Joan also delves into the benefits of each of the three options.
Sheryl Julian shares a recipe for chicken roasted on tsimmes, a modern update of an ancient dish for Rosh Hashana.
Bottles: Gary Dzen provides details about Kevin Youkilis’ partnership with Mass. Bay Brewing Co. (makers of Harpoon) to bring two beers from his CA-based Loma Brewing Company to the East Coast.
Kaya Williams delves into the temporary move of Bianchi’s Pizza due to new Revere Beach apartment construction.
Q&A: Michael Floreak interviews Tim Barry, editor of a new edition of the classic “Provincetown Seafood Cookbook.”
Food & Travel: Sena Desai Gopal explores Costa Rica’s La Anita rain forest cacao ranch.
THE NEW YORK TIMES
Cover Story: Priya Krishna details how Jewish and Mexican flavors collide on Fany Gerson’s (La Newyorkina) Rosh Hashana table.
City Kitchen: David Tanis celebrates late summer vegetables.
A Good Appetite: Plum tarts may not be flashy, but they are every bit as delicious as their showier fruit friends, writes Melissa Clark. A recipe for a plum tart is shared.
Front Burner: Florence Fabricant’s weekly news roundup details Delaney Chicken’s expansion to Brooklyn; the Caribbean flavors of Bazodee sauce; a new cookbook that celebrates cider; Bouchon Bakery’s new honey cake; smoked ham from Sam Edwards.
West Coast: Tejal Rao shares Manresa’s (Bay Area) plans to reopen following a fire.
Wine School: Eric Asimov considers dry American Rieslings and offers three Morgons to enjoy during the late summer season.
Jason Wilson details how fresh cut sugar cane now rivals molasses in the rum industry.
Hungry City: Ligaya Mishan eats Japanese fare at Suki in the East Village.
Alison Roman shares a recipe for Butcher Steak with Leafy Greens and Salsa Verde. Eric Asimov recommends an approachable red to pair.
Off the Menu: Toriko, a new yakitori spot, headlines Florence Fabricant’s roundup of NYC restaurant news. She also looks ahead to upcoming openings and lists several chefs on the move.
Gallery: Photographer Doug Williams shares charming photography of food at American state fairs.
BOSTON HERALD
The newspaper announces the addition of local social influencer, J.Q. Louise, to the Fork Lift team.
J.Q. Louise interviews Outlook Kitchen & Lookout Rooftop’s Executive Chef, Tatiana Pairot Rosana, who’s competing in an upcoming Cuban-themed “Chopped” episode. Tatiana’s family recipe for Croquetas de Bacalao is also provided.
The Associated Press reports on this year’s wild blueberry crop, which was singing the blues.
SF CHRONICLE
Justin Phillips writes that Manresa in Los Gatos, the Michelin three-star restaurant that closed in July due to fire damage, will reopen September 19th with new additions to the menu.
Jonathan Kauffman spotlights Koichi Ishii, owner of Soba Ichi restaurant, known for making his own soba noodles.
Justin Phillips shares that Doppio Zero’s first San Francisco pizzeria opened this week in Hayes Valley.
Sarah Fritsche previews Leslie Jonath’s new book, “Feed Your People: Big-Batch, Big-Hearted Cooking and Recipes to Gather Around,” which shares how to cook for a crowd and bring people together through food.
Michael Bauer rounds up his favorite restaurants in North Beach.
Justin Phillips highlights Jay Foster, who explains why businesses like his restaurant Farmerbrown are more important than ever.
LA TIMES
Jenn Harris shares highlights from this year’s Taste food festival, showcasing some of the best chefs and restaurants in the city.
Noelle Carter explains discada, a term given to cooking outdoors on a converted plow disc.
Chris Erskine spotlights Pie ‘n Burger, a Pasadena diner that was recently added to the Rose Bowl roster.