Food Pages
THE BOSTON GLOBE
Cover Story: Devra First dives deeper into the real purpose behind the ramen at Yume Ga Arukara and Yume Wo Katare, beyond the love from national critics.
Kara Baskin spotlights several local organizations that readers can donate to help feed those who are food-insecure all year round.
Insider: Potato latkes from Michael’s Deli in Brookline (Ann Trieger Kurland); Freekeh as a stick-to-your-ribs hot cereal for breakfast (Lisa Zwirn); Runamok Maple organic Vermont syrups infused with spices, fruits, and flowers and smoked or barrel aged in high-shouldered, glass bottles (Ann Trieger Kurland).
Seasonal Recipes: Chocolate-apricot Babka Buns (Sally Pasley Vargas); Orange Ricotta Cheesecake (Jean Kressy).
What She’s Having: Sheryl Julian visits Dumpling Daughter’s new location in Kendall Square.
Bottles: Gary Dzen spotlights two new New England style IPAs from Smuttynose, which went under a reboot after the NH brewery went into a foreclosure auction earlier this year.
Getting Salty: Kara Baskin chats with Ana Maria Zapata, longtime server and a pastry chef at Petit Robert Bistro.
The Confident Cook: Sheryl Julian suggests skipping individual latkes and instead making one XL sized. A recipe is also provided.
THE NEW YORK TIMES
Cover Story: Priya Krishna explores how WhatsApp is changing the way India talks about food.
Max Falkowitz reports on how Forest Hills is the new destination for Chinese food.
A Good Appetite: Melissa Clark shares an oil-based brownie recipe to align with Hanukkah’s focus on oil-based cooking.
City Kitchen: David Tanis shares a recipe for braised chicken with a mushroom sauce.
Front Burner: This week, Florence Fabricant highlights a new Japanese market in Brooklyn; Moroccan-style salted lemon puree; bargain lobster rolls topped with caviar; Italian chocolate bars topped with dried fruit; Grand Brulot coffee and cognac liquor.
Joan Nathan showcases members of a synagogue in Atlanta and their Hanukkah pastry making traditions.
Wine School: Eric Asimov highlights how older vines can still make delicious wine; fortified wines, specifically tawny ports.
Robert Simonson gives us a lesson on how Campari colors their aperitivos with insects.
Restaurant Review: Pete Wells gives Saint Julivert Fisherie one star.
Alison Roman shares a recipe for spiced chickpea stew.
Off The Menu: Kung Fu Tea and TKK Fried Chicken headline; Oxalis is opening in Prospect Heights; Snowday in Brooklyn pop-up set to open Friday; La Conca del Sogno to join Chefs Club for the month of December; Brian Lockwood promoted to executive chef of Eleven Madison Park.
BOSTON HERALD
J.Q. Louise highlights the special holiday menus being served at Yvonne’s, Alcove, Kamakura, Mastro’s and Les Zygomates.
SF CHRONICLE
Sarah Fritsche shares a recipe for Great China’s Ginger Scallion Dungeness Crab; where to buy Dungeness Crab.
Sarah Fritsche rounds up 2018’s favorite cookbooks.
Justin Phillips reports on Hawaii-inspired Trailblazer Tavern opening.
Justin Phillips shares the news of Farmerbrown closing after 13 years.
Justin Phillips highlights the closing of North Beach’s Albona Ristorante Istriano after 30 years.
Michael Bauer reports on the best restaurants in Union Square.
Sarah Fritsche spotlights Mac’d, a San Francisco mac and cheese chain rolling out fully automated restaurant technologycreated by Eatsa.
Maggie Hoffman features Kaiyo, a new Peruvian-Japanese restaurant and bar taking classic cocktails one step further.
LA TIMES
Hadley Tomicki spotlights Surawon Tofu House in Koreatown, detailing signature dishes and their homemade tofu.
Hadley Tomicki chats with Elvis Prado, co-owner and chef of the new taqueria Bad Son Tacos, on bringing fresh and authentic Mexican food to the Downtown area.
Hadley Tomicki rounds up what’s happening in the food and drink world:
- Armando de la Torre Sr. and his son, Armando de la Torre Jr., took over George’s Burger Stand, replacing all frozen ingredients with fresh ones.
- Inn Ann, a new 35-seat kaiseki restaurant in Hollywood, is now open and will feature a changing roster of chefs.
- Dandelion Chocolate, a small-batch confectioner, is operating a six-month pop-up at ROW DTLA.
- The popular all-day breakfast spot, Millie’s Café, has opened a new location in Pasadena.
- After five years, Valerie Gordon and partner Stan Weightman Jr. are closing Valerie Confections at Grand Central Market.
- Chaya has permanently closed its Venice location.
- Irv’s Burgers, a West Hollywood roadside stand, is now closed.