The New Yorker's Annual Food Issue, an Appreciation
It's excellent again, as per usual. Highlights include FNK favorite (and Vendy judge) Calvin Trillin on Texas barbecue; former NYTimes food critic Mimi Sheraton on the fish soup brodetto, and what I believe to be the first-ever documented usage of the phrase "hot ghetto mess" in the New Yorker, in Burkhard Bilger's article on craft beer.
Most of it, sadly, is not available online to non-subscribers; if you're not a subscriber, it's definitely worth newsstanding.
Next Up
The New Rules on Sleep
Spoiler: You may not need eight hours a night.
Buy Tickets for the New York City Wine & Food Festival
Events will run from Thursday, Oct. 14 through Sunday, Oct. 17.
All the New Holiday-Flavored Foods You Can Buy for 2022
Deck your cabinets with these delicious groceries.
We Tried the New SodaStream Terra — and Loved It
It makes homemade sparkling water easier than ever!
The New Girl Scout Cookie Is Just Like Brownie Brittle
Caramel-topped Adventurefuls promise to take fans on a flavor journey in the 2022 season.
Simply Giada Brings Light, Flavorful Recipes to the New Year
Giada De Laurentiis’ new series, Simply Giada, will showcase her take on mindful eating, fresh cooking and smarter meal prep.
We're Calling It: Chicks Are the New Bunny Butts This Easter
And we have seven too-cute recipes to prove it.
The New Passover Recipe I Can't Wait to Share with My Bubbe
Cinnamon rolls have never been kosher for Passover, until now.
How to Handle Gut Issues at the Holidays
GI experts offer their tips for managing digestive distress at the holidays.
We Tried Graza, The New Olive Oil That Comes in a Squeeze Bottle
How did we not think of this sooner?
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