Food! Glorious Food!

BANGKOK DISPATCH

Eating Thai Fruit Demands Serious Effort but Delivers Sublime Reward


Workers cutting apart jackfruit, separating the fruit and seeds from the rind, at Talad Thai, Bangkok’s wholesale fruit market and the largest in Southeast Asia, this month.


A seller showing the inside of a rambutan.


Langsat and mangosteens on sale.


Unloading durians.


A dragon fruit sliced in half.


Taking apart a mangosteen.


Thick gloves help while handling sharp durian rinds.


Lychees at the market.

Many delicious species in Thailand, “the Great Power nation of fruit,” require laborious peeling and careful chewing. Then there’s the sticky fingers and occasional disappointment.
By HANNAH BEECH and AMANDA MUSTARD

Pandemic Gives S.O.S. a New Meaning for U.K. Cheesemakers: Save Our Stilton

With pubs and restaurants closed, the six producers that make the famous blue cheese are fighting for survival.
By STEPHEN CASTLE

SECOND OPINION

Most avocado oil sold in U.S. is either rancid or contains other oils, study finds

By Susan Perry

TRILOBITES

Blowing Bubbles to Pollinate Flowers

Researchers in Japan have developed a soap bubble-based pollination method that is as effective as doing it by hand.
By CARA GIAIMO

A Top Chicago Restaurant Messaged Its Virtue. Then Workers Spoke Up.

Since Fat Rice proclaimed its support for justice, former employees have come forward with complaints that its chef created a hostile work environment.
By Brett Anderson

How the Women of the Jemima Code Freed Me

Aunt Jemima is retired, but real women lit a pathway to grace.
By Toni Tipton-Martin

SMALL BUSINESS: OWNING THE FUTURE
Food That’s a Business and a Comfort

A San Francisco-based Malaysian chef is keeping busy during the pandemic with a diverse business model that has allowed her to improvise and generate revenue.

By Kerry Hannon

Coronavirus Fears in China Find a New Target: Salmon

Suppliers and restaurants are scrambling after an outbreak in Beijing triggered fears that salmon may have spread it. Officials later absolved the fish of blame, but consumers are avoiding it anyway.
By Amy Qin

Wildlife Trade Spreads Coronaviruses as Animals Get to Market

DNA tests show an increase in the number of animals with positive tests for some coronaviruses from the time they are trapped until they arrive on someone’s dinner plate.
By James Gorman

IN THE GARDEN
Lessons from an organic garlic farmer on how to grow, harvest and cure garlic at home.

The Garlic Will Tell You When It’s Time


Freshly harvested hardneck garlic with the dirt wiped off is bundled and ready to cure for a few weeks in the airy, warm and relatively dark barn at Filaree Garlic Farm.Credit…Phoebe Swiss
By MARGARET ROACH

how to grow garlic, a q&a with filaree farm

Summer

Summer’s early bounty is perfect in this simple meal.

Credit…Melissa Clark/The New York Times
By Melissa Clark

A GOOD APPETITE

Spicy Pork Kebabs, Fast Enough for a Weeknight


Loads of whole spices, plus green chile and garlic, infuse the meat, but the marinade can also work on just about anything.
By MELISSA CLARK

A Dish Even the Pickiest Little Ones Will Love

Yotam Ottolenghi’s son loves carbs, so the chef folds vegetables into this highly adaptable cheesy potato cake.

Spring onion and cheese potato cake, two ways.Credit…Andrew Scrivani for The New York Times
Spring onion and cheese potato cake, two ways.
By Yotam Ottolenghi

A Sweet-Tart Treat for Summer

These bars taste like Key lime pie but they’re so much easier to share (and easier to make).

Samantha Seneviratne’s creamy Key lime bars with vanilla wafer crust.Credit…Mark Weinberg for The New York Times
Samantha Seneviratne’s creamy Key lime bars with vanilla wafer crust.
By Samantha Seneviratne

FRONT BURNER

Korean Condiments and House Wine From Atoboy

The restaurant has opened an online shop to sell imported condiments along with its house wine, pottery and more.
Atonae,

atonae.com

.
By Florence Fabricant

FRONT BURNER

Summer Rolls for Entertaining


Pescatore in Grand Central Market ships eight varieties of its seafood-filled rolls nationwide.
Summer rolls, $12 to $18 for two, including shipping, pescatoreny.com.
By Florence Fabricant

FRONT BURNER

Eat Like an Italian

A new food guide provides a deep history of the Italian table, with etiquette, dishes and provincial specialties.


“Garrubbo Guide: The Importance of Eating Italian” by Edwin Garrubbo (Garrubbo Communications, $24.95), garrubbo.com.
By Florence Fabricant

FRONT BURNER
Anthony Bourdain Remembered by Friends

A portrait of Mr. Bourdain with José Andrés and Eric Ripert raises money for the food bank in Grand Cayman.

A portrait of José Andrés, Anthony Bourdain and Eric Ripert raises money for the Cayman Food Bank.Credit…‘how to cook curry goat - 3 amigos cayman cookout’ by artist Shane Aquârt, Dreadyworld
A portrait of José Andrés, Anthony Bourdain and Eric Ripert raises money for the Cayman Food Bank.
“How to Cook Curry Goat” by Dready, three limited editions (16 by 5 inches, 25 by 12 and 36 by 18), $315 to $815, dreadyworld.com.
By Florence Fabricant

Prestigious Wine Organization Drops Use of Term ‘Master’

The organization, the Court of Master Sommeliers, Americas, wants to be more inclusive. Some black wine experts say the recent changes aren’t enough.
By CHRISTINA MORALES

THE POUR

10 Reasons You Should Give Riesling Another Look


Critics love it, consumers not so much. But the beauty of these wines requires stubborn advocacy because they are that good. Really.
By Eric Asimov