Food! Glorious Food!

How to prepare your home for extreme cold, and stay warm in a power outage
(DePayWalled)
By Victoria Bisset

Cook like you’re on holiday
Malta
‘Broad beans are so loved’: how to cook and eat as though you’re on holiday in Malta


‘Fresh, vibrant, zingy’: Simon Bajada’s recipe for qarnit bit-tewm (Maltese octopus salad)
Writer and photographer Simon Bajada shares his insights on Maltese cuisine and his recipe for a vibrant seafood salad
Sarah Ayoub, recipe by Simon Bajada

Middle Eastern food and drink
Mildreds’ vegan takes on Middle Eastern classics – recipes


(L to R) Red lentil harira, jackfruit walnut wraps, Chermoula cauliflower galette. Photograph: Ola O Smit/The Guardian. Food styling: Tamara Vos. Prop styling: Anna Wilkins. Food styling assistant: Florence Blair.
Sarah Wasserman

A GOOD APPETITE
An Oatmeal Cookie for Raisin Haters
A puddle of blueberry maple jam is stuffed inside these tender, gently spiced treats.

An overhead image of oatmeal cookies on a baking rack. A single cookie is pulled apart to show a blueberry jam filling.
Cooking a jam may seem intimidating at first blush, but it’s quite simple and makes these cookies shine.
By Melissa Clark

THE POUR
How to Define a Good Wine? It’s Complicated.
Yes, a wine ought to taste good. But there’s much more to consider, including farming, winemaking and intent.
By Eric Asimov

Anthony Dias Blue, Whose Writing Elevated California Wines, Dies at 82
A longtime editor at Bon Appétit and a radio personality, he helped millions gain a new appreciation for the American wineries he loved.

A black-and-white photo of Anthony Dias Blue, in a dark sport jacket and an open-collared shirt, gesturing with his index finger.
Anthony Dias Blue believed that good wine needn’t be expensive or difficult to appreciate; all that people needed, he said, was a guide, like him, to show them what was worth buying.
By Clay Risen

Tony Fortuna, Restaurateur With a Congenial Flair, Dies at 76
He turned running a dining room into a fine art at each of his restaurants over a 40-year career, most notably TBar on the Upper East Side.

Mr. Fortuna wearing glasses, a white button-down shirt and jeans, leans against the bar of a brightly lit restaurant and smiles at the camera.
Tony Fortuna in 2021 at a satellite of his Manhattan restaurant TBar in Southampton, N.Y. He was associated with a succession of New York restaurants, including Restaurant Lafayette, Tavern on the Green, Lespinasse, Mad. 61 and the Monkey Bar.
By Florence Fabricant