Bad headline writer! Bad reporter! Bad! Bad! Bad!
BBC News – Pumpkin weighing 2,749lb squashes world record
Documenting the Recipes of Latin America, One Zoom at a Time
For her latest cookbook, “Latinísimo,” Sandra A. Gutierrez found creative ways to meet cooks to document the home cooking of Central and South America, and the Caribbean.
By CHRISTINA MORALES
Roti, a Shape-Shifting Global Staple, Takes a New Form: Convenience Food
The bread has meant many things to many people, from South Asia to South America. Now a new generation is using it for pizza, French toast and more.
Roti has become a go-to for making quick meals and snacks. Here, Palak Patel rolls bananas, ghee and jaggery into a South Asian style of roti, made with wheat flour and water.
By PRIYA KRISHNA
A GOOD APPETITE
The Easiest Brownies Are Mixed and Baked in the Same Pan
Mixed, baked and eaten warm, straight from the skillet, these fudgy treats are the after-school snack of your dreams.
This fudgy brownie can be served in slices, but it’s far more exciting shared among friends.
By MELISSA CLARK
https://youtube.com/watch?v=iEK8Racb63w%3Fsi%3DGVmdUCygHHN8NF3T
A Soup for When You Just Want to Be Alone
This herby sweet-potato soup may be a bit modest, but it’s also the best company if you need to recharge.
By YOTAM OTTOLENGHI
Pizza, pie and spanakopita: three vegetarian Greek recipes to bake
A trio of savoury meat-free recipes, where bright spring greens take centre stage
Kon and Sia Karapanagiotidis
How to make vegetarian bibimbap – recipe
Felicity Cloake’s vegetarian bibimbap.
Felicity Cloake
https://youtube.com/watch?v=Dft8yud9YQQ%3Fsi%3DAMg02UB0yk44BOns
THE POUR
10 Zinfandels and Blends to Drink Right Now
They have veered wildly in style and critical esteem. Now consumers can select from a wide diversity of wines.
By Eric Asimov
Murray Stenson, Unassuming Leader of a Cocktail Renaissance, Dies at 74
A staple of the Seattle bar scene, he was both a throwback to an earlier era and an inspiration for a new generation of bartenders.
Murray Stenson in 2008. He pushed back against the sickly sweet concoctions of the 1970s in favor of elevated drinks made with quality ingredients.
By CLAY RISEN