Food Pages
THE BOSTON GLOBE
Cover Story: Sheryl Julian describes the adventure of eating dinner as a family. She notes that some parents in American households have their own meal, while their kids eat something completely different, but this isn’t the case in countries abroad.
Kaitlyn Locke covers Maria Menouno’s new concession stand, Maria’s Greek Kitchen, at Fenway Park. The former “E! News” anchor offers guests four Greek foods, all based on her mother’s recipes.
Eli Center dishes on the Foodie Floor at Simmons College. The fourth floor walkup, which has a waiting list, features a full sized fridge and a complete kitchen for those who are interested in cooking.
Cheap Eats: Catherine Smart writes about Amateras Ramen in Boston’s Leather District. She highlights offerings like the Yokohama Tonkotsu and the Nagoya Maze “Mix” Soba, and the teams focus on customer service.
Insider: Karen Campbell shares details about Black + Blum’s double decker Box Appetit Lunch Pot, an easy-to-use system that organizes your to-go meals. Ann Trieger Kurland writes about Vermont Tortilla Co. in Shelburne and how they craft fresh tortilla using the old technique, nixtamalization. [no online link]. Catherine Smart covers the upcoming Boston Local Food Festival which will feature food trucks, cookbook others, farmers and more. [no online link].
Jon Mael tells readers about The Bacon Truck, which provides pork-lovers bacon in every offering like the turkey club and the hangover. [no online link].
The Confident Cook: Sally Pasley Vargas shares her recipe for crispy brown-rice energy bars.
Q&A: Michael Floreak interviews historian and journalist, Laura Shapiro about her new book, “What She Ate: Six Remarkable Women and the Food That Tells Their Stories.” Floreak touches upon Shapiro’s insights on covering what women eat vs. what they cook.
Seasonal Recipes: Egyptian Koshary (Sheryl Julian), Sicilian Pasta with Ricotta (Claudie Catalano), Tlayuda – Mexican Tortilla Pizzas (Sally Pasley Vargas), Middle Eastern Mouttabal (Karoline Boehm Goodnick), Chinese Chicken Fried Rice (Nina Simonds)
THE NEW YORK TIMES
Cover Story: Stacey Stowe delves into how many Hamptons gardens are an expensive habit, with hired landscape architects, gardeners, and even chefs making it possible.
Kim Severson surveys the state of school lunch during the Trump administration. Severson looks at the numbers on the history of school lunch.
A Good Appetite: Melissa Clark notes that while often it’s accidental by overmixing, mashed potato salad is a very good thing. A recipe for Mashed Potato Salad with Scallions and Herbs is shared.
City Kitchen: David Tanis recommends embracing the flavors of summer with Corn and Clam Chowder with Zucchini and Herbs.
Front Burner with Florence Fabricant: A Nespresso flagship on the Upper East Side; “Beneath the Same Sky: From Oaxaca’s Central Valley to the Rooftops of New York,” art exhibit at Ceres; Eco Shrimp, Pacific white shrimp raised sustainably in NY; a collection of cheese labels on display at the French Cheese Board; watermelon salad with spicy gochujang at Crave Fishbar.
Priya Krishna spotlights Kwality Ice Cream store in Edison, NJ, where owner/scientist Kanti Parekh engineered the flavors to appeal to Indian palates.
Wine School: Eric Asimov delves into Godello from Spain, a young grape that is still developing its character.
Your Next Lesson: Eric Asimov recommends blaufränkisch.
Off the Menu: The Dessert Bar at Patisserie Chanson headlines Florence Fabricant’s weekly roundup. Other openings include Ladybird, Raviolo, Shuka and Ugly Baby.
Hungry City: Ligaya Mishan dines at While in Kathmandu, a Nepali restaurant in Ridgewood, Queens.
The Chef: Melissa Clark profiles Nathaly Nicolas-Ianniello, a former journalist covering ecological issues, who opened NA/NA in the 11th Arrondissement of Paris. A recipe for Chocolate Ganache with Black Sesame and Miso is shared.
BOSTON HERALD
The Edge: Scott Kearnan shares local chef’s creative ways to use garlic in dishes
Fork Lift: Kerry Stanton’s recipe for Lemon Sugar Cookie Ice Cream Sandwiches is the perfect end-of-summer dessert.
Fork Lift Blog: Mary Ann Esposito gives a recipe for Minestrone Soup.
SF CHRONICLE
Tara Duggan looks at American Abalone Farms run by Tom Ebert. The farm is growing wild red abalone whose population is drastically declining in the wild.
Jonathan Kauffman visits the newly remodeled Tenderloin Vietnamese restaurant.
Michael Bauer reviews Alta MSP restaurant giving it two and a half stars.
Tamara Palmer investigates Baker Doe – San Francisco’s new experimental and anonymous café serving blue croissants.
Michael Bauer visits the Mina Test Kitchen, Mi Almita, and concludes that it is something everybody should check out.
Nik Sharma shares his recipe for Grilled Pineapple Raita – a delicious Indian dish.
Esther Mobley takes a look inside the 2017 California wine harvest. She shares that although the labor crisis is looming, the grapes are looking good!
Lydia Lee details the story of how a Sebastopol couple has created a life around sustainable food.
LA TIMES
Noelle Carter shares the recipe for LA restaurant Jitlada’s Thai Tea.
Amy Scattergood reports on Jason Fullilove’s perseverance that got him to the point of opening his own restaurant in LA.
John Verive says this new seal will let you know if the beer you are drinking was made by an independent craft brewer.
Jenn Harris reviews Hayden at the Platform in Culver City saying it has some of the best best rose and oysters in town.
Jenn Harris gives the weekly updates for what is happening in the LA food and drink scene including the opening of Springside in downtown LA and Porto’s Bakery pop-up.