Food Pages
THE BOSTON GLOBE
Cover Story: Kara Baskin writes about the stress that accompanies school lunches. Between food allergies, not enough time to eat (or too much time to eat) and picky children, parents are finding that their kids are only sometimes eating their meals.
Cooking With | Gordon Hamersley: Hamersley shares his recipe for making Grilled Swordfish Nicoise.
Insider: Ann Trieger Kurland tells readers about Biena Snacks. The roasted chickpeas are available in mike and dark chocolate and salted caramel. Jean Kressy shares details on Flexi Zesti, a zester tool that removes the flavorful colored part of the rind but leaves behind the bitter white pith. Alison Arnett writes about Dancing Goats Dairy Cheese in Newbury.
Cheap Eats: Catherine Smart covers the reopening of Mu Lan in Cambridge. Smart notes the ambiance of the larger location and highlights various dishes like the handmade pork and leek dumplings, the fish soup and the smoked duck Taiwanese style.
Alison Arnett writes about Valley Malt, and how the operation is available for craft brewers and distillers, as it provides them with local grain and locally produced malt for their products.
The Confident Cook: Sally Pasley Vargas shares her recipe for slow-roasted salmon with sugar snap peas.
Seasonal Recipes: Peach Chutney (Karoline Boehm Goodnick), Blueberry Buckle Cake (Sheryl Julian), Crustless Ham and Cheese Quiche (Sally Pasley Vargas).
THE NEW YORK TIMES
Cover Story: Clay Risen spotlights Fawn Weaver, who works to uncover the history of Nathan Green, a master black distiller that built the Jack Daniels brand.
The Chef: Rachel Wharton profiles chef Niven Patel and his home garden in South Florida. Recipes for Eggplant Ravaiyaand Roasted Mango or Banana Lassi are shares.
A Good Appetite: Melissa Clark shares a recipe for a Fruit Cobbler with Any Fruit.
City Kitchen: Recommending you turn off the grill in favor of a low oven, David Tanis shares a recipe for Thai-Style Spare Ribs.
Front Burner with Florence Fabricant: Café Bilboquet on the Upper East Side; upside-down flowers from the Popup Florist; Tablestick Salt and Pepper Grinders from Unicorn Mills; Korean dessert tasting menu at Jungsik in TriBeCa; Brooklyn Crafted Extra Spicy Ginger Beer; duck and wild boar salami from D’Artagnan.
Alison Roman argues that tomatoes make a great jam, as part of an extended online guide to making jam.
Wines of The Times: Eric Asimov notes that while it’s not your typical thirst quencher, a good white Rioja is both refreshing and complex. Florence Fabricant suggests a Spaghetti with Salmon Two Ways to pair.
Restaurant Review: Pete Wells dines at Made Nice, the fast-casual restaurant from the team behind Eleven Madison Park and finds that it is satisfactory, at best. Wells does not award the restaurant any stars.
Off the Menu: Sola Pasta Bar – a pasta restaurant that uses the wok – headlines Florence Fabricant’s weekly roundup. Other openings include Local Leaf, Oscar Wilde and Thunder Bun.
BOSTON HERALD
The Edge: Scott Kearnan shares the details on the newest eatery by owner Ed Kane, coming to Downtown Crossing later this week.
Fork Lift: Kerry Stanton gives the recipe for a delicious honey infused goat cheese flatbread topped with prosciutto and asparagus.
Fork Lift Blog: Roger Berkowitz shares how to make the perfect Gin and Tonic.
SF CHRONICLE
Jonathan Kauffman tells the story of how Red Door Catering of Oakland came to be.
Justin Phillips caught up with chef Roy Choi on the current phase of his career and what he is doing in the food world.
Justin Phillips shares that Mister Jiu’s of Chinatown is listed as one of the country’s best new restaurants, and is one of the first in the city to prepare Cantonese food.
Sarah Fritsche imagines what it will be like in future kitchens, and depicts three scenarios she imagines will happen at typical San Francisco homes.
Benny Evangelista asks if fresh food in space will ever be produced, and visits the NASA crew that is aiming to become the first to grow, harvest and eat a space-grown crop of red lettuce.
Tara Duggan explores how the new standards for animal welfare are creating new issues in the food industry.
Justin Phillips gives his advice on how to take a quick Southern food tour at the Golden Gate Park.
Sarah Fritsche, Esther Mobley and Justin Phllips all share their picks on what to eat (and what to avoid) at the Outside Lands 2017 festival.
Justin Phillips shares more details on the opening of Wagyumafia in the Bay Area.
Sarah Fritsche breaks down the brunch options and the vegetarian and vegan-friendly options at Outside Lands.
Michael Bauer visits Jardiniere, which celebrates its 20th anniversary next month. He says the restaurant continues to distinguish itself as one of the best in the city.
Sarah Fritsche and Chef Watson (of the Chef Watson Website) test out some flavor pairings.
Tara Duggan describes the tension between environmental groups and plant-based food companies over the Impossible Burger.
LA TIMES
Arielle Johnson says there are a lot more ways that you would think to make the summertime Horchata beverage.
Margy Rochlin details the latest “The Trip to Spain” film by director Michael Winterbottom.
Jenn Harris shares that Allan Tea, the man behind the Hello Kitty Café Food Truck and Cafes, is planning to open a dumpling house.
Jenn Harris shares what’s happening in the LA food world – including a burger at Hopdoddy Burger Bar that you need to sign a waiver before eating and the opening of Ink.well.