Food Pages
THE BOSTON GLOBE
Cover Story: Devra First rounds up the best cookbooks of 2018.
Sheryl Julian provides recipes for food gifts to make this season:
- Sweet and Salty Toasted Pecans (Sally Pasley Vargas)
- Multi-grain Pancake Mix (Jill Gibson)
- Red Sauce (Karoline Boehm Goodnick)
- Oatmeal-date Cookies with Walnuts (Jean Kressy)
- Roasted-almond cookies (Lisa Yockelson)
Insider: Andrew Iannazzi “Dark Matter Glass” lowballs (Ann Trieger Kurland); Brew It Stick for one-cup brewing (Ann Trieger Kurland); Lisa Zwirn recommends using cultured butter, along with how to make it at home.
Getting Salty: Kara Baskin chats with Sheila Borges-Foley of Neighborhood Restaurant & Bakery.
Help Desk: Michael Floreak enlists Janet Reich Elsbach, author of “Extra Helping: Recipes for Caring, Connecting, and Building Community One Dish at a Time,” on the most helpful ways to show you care with food.
Help Desk: Jessica Teich provides a beginner’s guide to composting.
THE NEW YORK TIMES
Melissa Clark makes the case for switching out vanilla wafers for gingersnaps in holiday rum balls. Amped up with fresh ginger, the cookies become deeply spiced and satisfying.
City Kitchen: David Tanis takes a cue from Chinese tradition and steams his duck legs before roasting them, which yields delicious, crisped skin. A recipe for Sesame-Glazed Duck Legs with Spicy Persimmon Salad is shared.
Front Burner: Florence Fabricant recommends the Little Snowie 2, a home ice-shaver perfect for making snow cones; pigs in a blanket made with puff pastry; Skilubben, an aquavit from the nation’s oldest ski club (Nansen Ski Club in Berlin, NH); Moroccan treats from Meska Sweets; Caviar from California; Nigel Slater’s guide towintering like an Englishman.
Sarah Copeland suggests hosting brunch this holiday season and offers a Cheesy Breakfast Egg and Polenta Casserole as a showpiece main dish.
Year in Review:
- Margaux Laskey rounds up the NYT’s most popular recipes of 2018.
- Pete Wells recounts NYC’s top ten openings of 2018 and top ten dishes from 2018.
- Ligaya Mishan also recollects her top ten Hungry City haunts and dishes.
- Eric Asimov shares the wines that stuck with him over the year.
Off the Menu: Flo Fab shares NYC restaurant news. Tom Colicchio’s Small Batch – based in the Roosevelt Field shopping center – headlines.
Alison Roman makes Brown-Butter Salmon with Lemon and Harissa. Eric Asimov recommends a Chardonnay to pair.
Daphné Anglès rounds up France’s most festive yule logs.
Flo Fab details the forthcoming Jean-Gorges Vongerichten restaurant at JFK airport’s historic TWA terminal.
BOSTON HERALD
J.Q. Louise shares five festive holiday events being held at Boston-area hotels. Cocktail recipes are also provided.
Mary Ann Esposito gives a recipe for Sicilian fig cookies, a rich Christmas treat. (No online link available)
SF CHRONICLE
Justin Phillips shares news that Soleil Ho, a nationally recognized food journalist and trained chef, has been named the SF Chronicle’s new restaurant critic.
Esther Mobley, Lou Bustamante and Maggie Hoffman round up the best SF Bay Area bartenders of 2018.
Justin Phillips details El Pípila’s first brick-and-mortar restaurant, featuring an array of Guanajuato dishes.
Jonathan Kauffman reports on ChefsFeed’s new Pokemon Go app, made specifically for San Francisco foodieswith free food as the prize.
Justin Phillips highlights Ayala, a sleek new seafood restaurant in Union Square’s Hotel G from Bill Montagne and Melissa Perfit.
Jonathan Kauffman chats with Oscar Michel on the creation of Tacos Oscar and its continued success.
Justin Phillips rounds up the biggest Bay Area restaurant closures of 2018.
Esther Mobley spotlights Camino, a 10 year old Oakland restaurant with an uncompromising moral code, set to close this month.
Justin Phillips shares updates on the yet-to-be-named Swiss bakery and restaurant that will replace Matterhorn.
LA TIMES
Hadley Tomicki spotlights the new Nashville-inspired pop-up, Hawaiian Hot Chicken, which recently debuted out of a car wash on Reseda Boulevard.
The L.A. Times staff rounds up ten classic L.A. restaurants that have stood the test of time.
Betty Hallock chats with Ai Fujimoto on her love for miso and her path to starting Omiso Co.
Hadley Tomicki reports on the new Koreatown restaurant, Pollo L.A., where Rotisserie Chicken is a must-try.
Jenn Harris rounds up all 31 places that recently made their debut on the 101 restaurants we love list.
Laura Zablit sits down with refugee restaurant owners, detailing how they brought Iraqi cuisine to San Diego County.
Hadley Tomicki rounds up what’s happening in the food and drink world:
- Trisha Langer has opened Daughter’s Deli in West Hollywood
- Gray Tavern, a new Studio City bar and restaurant from chef Jason Francisco, is now open
- Jeong Yuk Jeom, a new Koreatown restaurant, is open and serving lavish grilling options
- A new upscale cocktail bar, Le Néant, is now open on Thursday nights with a weekly-rotating cocktail list
- Chef Jessica Largely will start serving brunch on Saturday at her restaurant Simone
- Chef Miles Thompson has parted ways with Michael’s after more than two years at the restaurant
- Goldie’s, the restaurant and bar from Nick Mathers, closed after a five-year run