Food Pages
THE BOSTON GLOBE
Devra First spotlights standout restaurants of the year, which include Tim Maslow’s Whaling in Oklahoma, Chickadee, and DakZen.
Ann Trieger Kurland finds a wealth of dining options at Somerville’s Bow Market and teases Jamaica Mi Hungry, which will run out of Commonwealth’s takeout window in Kendall Square for the next six months.
What She’s Having: Kara Baskin enjoys tacos and cemitas at Dorado in Coolidge Corner.
Jon Gorey suggests turning to Malden-based The Foodery for freshly prepared and responsibly-sourced meals during stressful weeks.
Getting Salty: Kara Baskin interviews opera singer and Strega Prime server Giovanni Formisano.
Recipes: ‘Everything’-spiced cream cheese (Karoline Boehm Goodnick); Puff pastry tarts (Sally Pasley Vargas); Flaky cranberry scones from Rose’s Baking Basics (Sheryl Julian).
Cookbook Review: Sheryl Julian reviews Rose’s Baking Basics.
Bottles: Gary Dzen gives us 2018 in beer.
The Confident Cook: Sheryl Julian shares a recipe for Un-Deviled Eggs, which make for an easy-yet-impressive party appetizer.
THE NEW YORK TIMES
Julia Moskin chats with Chef Bonne Frumpkin Morales of Kachka in Portland, Oregon about the jubilant tradition of Russian New Year’s Eve.
Kim Severson predicts low-ABV cocktails, funky, fermented foods and Taiwanese “cheese tea” will be among the top food trends of 2019.
A Good Appetite: Melissa Clark shares a recipe for Baked Pasta with Cheddar Spiced Onions. Eric Asimov recommends a Lambrusco to pair.
City Kitchen: David Tanis shares a recipe for cornmeal waffles that can be dressed up like blini.
Front Burner: Culinary Historians discuss Halal food at NYU; Carla Hall’s Soul Food is a cookbook with great ideas for entertaining; Boska makes a portable fondue pot; Top Hops in the LES sells Brut IPA; Seven Grams Caffe delivers vegan cookies; Scott Conant’s oven baked black olives make an excellent addition to a cheese spread.
Brigid Washington speaks with Chef Mashama Bailey of The Grey about the tradition of eating black eyed peas for luck on New Years Day.
The Pour: Harrow & Hope produces great bubbly from Britain, reports Eric Asimov.
Off the Menu: Thomas Keller’s new Napa Valley Taqueria headlines. The Dead Rabbit will expand in size, and Dumonet will close.
Hungry City: Ligaya Mishan enjoys homemade harissa at Berber Street Food.
Shaun Pett details the fight to keep traditional tortilla-making alive in Mexico.
BOSTON HERALD
JQ Louise spotlights her top ten NYE happenings across the city.
JQ’s holiday Tasty Tuesday roundup includes dishes from Catalyst and Bao Bao Bakery.
Mary Ann Esposito shares a recipe for crab cakes.
SF CHRONICLE
More to come next week.
LA TIMES
More to come next week.