1. GREEN PARTY
The New York Times did a deep investigation into a matter of great importance this November: “How to Cook Brussels Sprouts”. But seriously, this is one in-depth look at this vegetable, and will set you up for two seasons of side dishes.
2. CHANGING TASTES
When winemakers in Burgundy began to notice their white wines were prematurely oxidizing, it was viewed as something of a crisis. Ten years later, Punch examines in “A New Era for White Wine” how vintners all around the world have been able to turn it instead into an opportunity.
4. PASTA TO PLEASE
In“Make this Bucatini, Remember the Virtues of One-Pan Pasta", Food52 writer Alexandra Stafford reminds us that the one-pan phenomenon is more than about doing fewer dishes (although there still is that); it’s also about the wonderful alchemy that happens between olive oil and starchy cooking water.