We are in the midst of another Scorsese season, with the imminent release of Killers of the Flower Moon, though thankfully TASTE is not in the game of Marty commentary (profiling, listing, or fawning). That said, this week's writing is related to it. I'm happy to introduce the latest TASTE column, from our friend Jason Diamond. Jason is the author of one of my favorite newsletters, The Melt, and he previously wrote about Eli Zabar and a long-forgotten L.L.Bean cookbook for TASTE. In Good Things With Garlic, Jason digs into one of the most pervasive—and widely misunderstood—components of the kitchen. We have a lot of good ideas (and some weird ones) for future columns on our board, and the first installment tackles one of the best-known garlic cameos in pop culture: that scene in Goodfellas. Give it a read, and we look forward to you following Jason's journey into the land of good garlic. Or to Gilroy, California, at least.
Did you catch Jason Stewart writing about his trip to Noma? It's gotten a lot of attention (thank you, tens of thousands of new readers). We are busy working on a follow-up.
How César Ritz and Auguste Escoffier built a legacy around luxury hospitality that long outlived their dubious management tactics.
Ethiopia and Eritrea have a long history with lasagna. Despite its ties to Italian colonialism, lasagna still occupies an important place on dinner tables in the Horn of Africa and for immigrants who have settled in the United States.
The life and slow death of London's pie and mash shops.
And, speaking of the UK, PUNCH has a great story about a British version of the…piña colada? At London's Nipperkin, the tropical classic is reimagined using only ingredients sourced from the United Kingdom—no coconut or pineapple allowed.
Wirecutter does a great job of breaking down the booming world of hop water, which isn't nonalcoholic beer but its cooler cousin. Top picks include Hoplark and Sierra Nevada.
There's some nice Internet talk around our recent pistachio story, and some ideas about food as quiet luxury. This is great. Thanks for reading.
I've been devouring Adam Nagourney's new book, The Times, which traces the story of the New York Times editorial and business approaches over the past 50 years. Interesting! New York mag has a profile of the author.
Read Emily Sundberg on how Instagram killed secrets in NYC media/culture life.
COOK:
Do not accept those prepackaged, pre-crumbled impersonators. All we want is real feta. Is that too much to ask?
Every home cook needs a finishing sugar, which is like a Maldon salt for baking.
We eat it in ice cream and birthday cakes so much we hardly notice it, but vanilla is massively underrated as a savory flavor enhancer.
Is this the year to try turkey porchetta? Meaning you should rub, roll, tie, and roast for your next big bird cooking event.
Smitten Kitchen has a great recipe for corn cacio e pepe, because, as a reminder, there's still some really good corn out there at the markets.
This week on This Is TASTE was a great one for fans of Texas and celebrity butchers. Check out episodes from:
Tracy Malechek-Ezekiel, chef and co-owner of Birdie's, an Austin, Texas, restaurant that is innovative, exciting, and by far one of our favorite meals of the year. 🎤 LISTEN
Pat LaFrieda is one of the world's most celebrated butchers, and he sells ground beef, strip steaks, and rib eyes to more than a thousand New York City restaurants alone. 🎤 LISTEN
If you aren't subscribing to This Is TASTE on Apple Podcasts, Spotify, or Amazon, click that button now. It's the best way to ensure you won't miss an episode, and we have so many good ones in the works.
Follow along with our cooking (and let us know about your cooking) on Instagram. You can follow us at @taste and see what the editors are up to at @mattrodbard, @elorasharon, and @alizarae.
If you like this newsletter, please forward it to a friend. If you aren't subscribed to this newsletter, you can sign up right here.
No comments:
Post a Comment