CRITIC’S NOTEBOOK
Taking On the Tortilla Industry
Kernel of Truth Organics, in Los Angeles, is one of several producers trying to get a better, traditionally made tortilla into supermarkets, restaurants and home kitchens.
By Tejal Rao
A GOOD APPETITE
Fry Some Eggplant Before the Season Is Done
Crisp-edged, golden, soft-centered and thoroughly appealing, this fried eggplant is also easy enough to make on a weeknight.
Creamy ricotta, red-pepper flakes and honey complement the eggplant here.
By Melissa Clark
Angela Dimayuga’s 10 Essential Filipino Recipes
The creative director for food and culture at the Standard hotels and former Mission Chinese Food chef chooses the dishes that define the cuisine for her.
By Angela DimayugaWith Ligaya Mishan
FOOD MATTERS
The Chefs Reinventing the Midwestern Supper Club
Once a mainstay of midcentury dining, the convivial establishments have reappeared, even as the meaning of “all-American” has become more complicated.
By Ligaya Mishan
The Chicken That May Sweep the Internet
See what all the excitement is about, and make Alison Roman’s vinegar chicken with crushed olive dressing.
By Emily Weinstein
Alison Roman’s Tangy Sheet-Pan Chicken Is #1
Make her recipe for vinegar chicken with crushed olive dressing.
Jumbo Shrimp and Lobster Tails: D.C.’s Fund-Raising Hot Spots
Political campaigns spend a small fortune on food, drink, staff and other fees when they raise money in the nation’s capital. These are the top 11 spots.
By Jennifer Steinhauer and Mark Walker
THINGS EDITORS LIKE
T Suggests: A Pioneering French Designer, a New All-Day Cafe and More
A roundup of things our editors — and a few contributors — are excited about in a given week.
Claire Saffitz has a smart and exhaustive guide to the process of baking beautiful, flavorful bread with natural leavening.
By Sam Sifton
Expect Higher Prices on Lighter Wines
Some European wines with less than 14 percent alcohol will be subject to new U.S. tariffs on Oct. 18.
By Eric Asimov
WINES OF THE TIMES
Priorat Reds Raise the Question: Style or Identity?
By Eric Asimov