Food & Cooking

  • Food & Cooking

    The Most-Read Food Stories of 2021

    And so closes the second year of the pandemic, 12 months more of worry, of working from home, of trying to make each meal feel like something new. The articles that readers of the Food section and New York Times Cooking craved this year acknowledged this new reality. Many of our most-read stories offered tips for making weeknight meals faster and more delicious. Some fed readers’ curiosity about a return to dining out, and others delved into disturbing territory: a Southern farmer’s discovery that her ancestors had enslaved people, and revelations about sexual harassment and other abuses at a destination  

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  • Food & Cooking

    These 31 recipes were our best of the year | Food and cooking

    Hillary Levin, Post-Dispatch 1 cup plus 2 tablespoons water, about 75 degrees 2 tablespoons vegetable oil 3 cups bread flour (420 grams or scant 15 ounces) ¼ cup powdered buttermilk, see note 1 tablespoon instant yeast 2 tablespoons granulated sugar ½ pound (2 sticks) unsalted butter Note: If you can’t find powdered buttermilk, substitute whole buttermilk. Use 7⁄8 cup buttermilk and ¼ cup water in place of the water and dry buttermilk powder. Everything else remains the same. 1. Combine the water and oil. Set aside. 2. With the steel blade in place, add the flour, powdered buttermilk, instant yeast,  

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  • Food & Cooking

    Rose-Hulman students find recipe for fun, new friends in new Food Science Lab | Features

    A select group of culinary-minded Rose-Hulman Institute of Technology students got a healthy dose of food science and gained new perspectives about the meals they will be eating this holiday season while celebrating the end of the first academic quarter of the 2021-22 school year in the inaugural Final Friday Cooking Club activity. The special event marked the opening of the Food Science Laboratory within the chemistry and biochemistry area of the New Academic Building. The facility is equipped to produce and research food and beverages. Eight students from a variety of academic majors and class years gathered to prepare  

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  • Food & Cooking

    Rooted In Foods | Say ‘cheese’ | Food & Cooking

    Watching bubbly, melty cheese slide off a small broiling tray onto sliced new potatoes and grilled vegetables is satisfying, but the camaraderie that comes while sitting around a raclette party grill is the perfect ingredient for great evenings with friends and family. Raclette is an Alpine tradition that moved into Germany, finding a home at New Year’s Eve tables. This is where I first learned about the tradition — from a German friend whose small family has three raclette grills to ensure everyone has enough opportunity to fill their plates and bellies. I was instantly fascinated at this “not-exactly-fondue” cheese  

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  • Food & Cooking

    Six of our critic’s favorite new food books

    At year’s end, with the all-consuming project — our annual guide to L.A.’s 101 best restaurants — behind me and some holiday downtime forthcoming, it’s a pleasure to turn my attention briefly from restaurants to excellent, recently published cookbooks and food-focused literature. There are many, and I’ll continue to highlight standouts in this space in the coming months. Here are six favorites that are as immersive and rousing to read as they are to cook from — ideal for last-minute gifts, or as a personal escape in these exhausting times. Enjoying this newsletter? Consider subscribing to the Los Angeles Times 

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