The New Yorker food issue, ranked by kale factor
The New Yorker food issue, ranked by kale factor
Oct 29, 2014
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In this week’s issue of The New Yorker, the editors endorse Kamala Harris for President. The artist Malika Favre, who illustrated the Democratic candidate for the issue’s cover, elaborates on her creative process and explains what the portrait means to her. | The New Yorker
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In this week’s issue of The New Yorker, the editors endorse Kamala Harris for President. The artist Malika Favre, who illustrated the Democratic candidate for the issue’s cover, elaborates on her creative process and explains what the portrait means to her. | The New Yorker
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In this week’s Food Issue, our writers and editors share the cookbooks they turn to for inspiration, nourishment, and delight. For Doreen St. Félix, “The Alice B. Toklas Cook Book,” a culinary remembrance of the author’s life with Gertrude Stein in France, is a go-to guide. Certain recipes from the book are famous: the fudge of peppercorns, nuts, dried fruit, and hashish; the whole bass jewelled with eggs and truffle. When Félix cooks from it, she goes simpler, making Toklas’s Chicken à la Comta
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In this week’s Food Issue, our writers and editors share the cookbooks they turn to for inspiration, nourishment, and delight. For Doreen St. Félix, “The Alice B. Toklas Cook Book,” a culinary remembrance of the author’s life with Gertrude Stein in France, is a go-to guide. Certain recipes from the book are famous: the fudge of peppercorns, nuts, dried fruit, and hashish; the whole bass jewelled with eggs and truffle. When Félix cooks from it, she goes simpler, making Toklas’s Chicken à la Comta
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For last week’s Food Issue, Jiayang Fan wrote about eating her way through New York’s biggest Chinatown, both rediscovering tastes from her childhood and exploring new ones. Fan takes us to three of her favorite Flushing food spots—including the best place to buy duck necks and the vender selling the stinkiest but tastiest river-snail noodles. Read her full food diary at the link in our bio. #nycfood #flushingfood #chinesefood #foodtour
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For last week’s Food Issue, Jiayang Fan wrote about eating her way through New York’s biggest Chinatown, both rediscovering tastes from her childhood and exploring new ones. Fan takes us to three of her favorite Flushing food spots—including the best place to buy duck necks and the vender selling the stinkiest but tastiest river-snail noodles. Read her full food diary at the link in our bio. #nycfood #flushingfood #chinesefood #foodtour
4.8K viewsMay 1, 2024
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Get 12 weeks for as low as $12, plus a free tote bag. *Price varies by access type. | The New Yorker
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Get 12 weeks for as low as $12, plus a free tote bag. *Price varies by access type. | The New Yorker
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The cover for this week’s issue, “On the Grid,” by Klaas Verplancke. #NewYorkerCovers | The New Yorker
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The cover for this week’s issue, “On the Grid,” by Klaas Verplancke. #NewYorkerCovers | The New Yorker
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How culinary scientists are building the meal of the future, layer by layer: http://nyer.cm/CFwkVm6 | The New Yorker
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How culinary scientists are building the meal of the future, layer by layer: http://nyer.cm/CFwkVm6 | The New Yorker
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The Central Park Boathouse has long been a place of nostalgia. The restaurant reopened this spring, after a little more than a year of closure. How does its latest incarnation measure up? Join our food critic Helen Rosner as she samples its stuffed mushrooms, oysters Rockefeller, spaghetti with lobster, and more. For more restaurant reviews and recommendations, sign up for the Food Scene newsletter: https://newyorkermag.visitlink.me/mbaJRw | The New Yorker
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Hate-filled bigot damages menorah outside NYC food pantry
4 months ago
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Workers at the Hunts Point Food Distribution Center, which handles more than half of New York City’s meat, fish, and produce, discuss the stresses on the city’s food supply—and on themselves. http://nyer.cm/MY8ZBQg | The New Yorker
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Our celebration of The New Yorker’s centenary continues with a new special issue, out today, on the culture industry, featuring reporting on how the film studio A24 cracked the indie blockbuster, whether Sotheby’s can survive its billionaire owner, how pop criticism lost its edge, a peek behind the curtains at what fact checking looks like at the magazine, a Profile of Patricia Lockwood, a review of Elizabeth Gilbert’s new memoir, and more. The issue features two covers: the first, “Being Eustac
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This week, we’re bringing you a digital-only issue offering a weeklong exploration of what family means today. Dive into the Family Issue: http://nyer.cm/EZeloh5 | The New Yorker
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Our first Television Issue hits newsstands on Monday. Which story are you most excited to read? Tell us in the comments below. | The New Yorker
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Our recent Family Issue is a multi-faceted exploration of what family means today. It features stories on love, parenthood, divorce, dating, sex, money, memory, grief, and more. Dive in here: http://nyer.cm/gaWGzCw | The New Yorker
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Our third annual Interviews Issue features wide-ranging conversations with people of note on politics, culture, and craft. Read the first two interviews, with Nicolas Cage and Ira Glass, and check back for new conversations each day this week: https://newyorkermag.visitlink.me/tF26PY | The New Yorker
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Our first-ever digital-only issue, out now, features a series of interviews with leading figures in politics, literature, and the arts. To celebrate the issue, we asked our contributors about their most memorable interviews—and the interviews of their dreams (literally and figuratively). Explore the full issue: http://nyer.cm/kMmmM0O | The New Yorker
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1.4M New Yorkers face impossible choices: food or rent. No one should go hungry in our city. | Food Bank For New York City
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Editor's Note: The Food Issue
Oct 12, 2012
NY TimesThe New York Times
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The New Yorker magazine's first 100 years
Feb 9, 2025
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Our Comma Queen, Mary Norris, tackles a tricky issue: the difference between “that” and “which.” | The New Yorker
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A new short film follows Bun Lai, the former head chef of a sustainable-sushi restaurant, as he closes his successful restaurant to embrace a new kind of project, in which patrons are invited into his home for a series of communal meals—ethically sourced, plainly presented—under the stars. Watch here: http://nyer.cm/XB5I9MD | The New Yorker
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Spring is here and it’s time to move. Longer days, lighter layers and effortless style that keeps up with everything the season has in store. 🤎 | New Yorker
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After successive waves of post-pandemic change, worn-out knowledge workers need a fresh start. | The New Yorker
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In an interview with David Remnick on The New Yorker Radio Hour, Nancy Pelosi opens up about what she thought of Joe Biden’s debate performance—and the role she played in getting him to step out of the race. “My concern was: this ain’t happening,” the former Speaker said. Listen to the full conversation: https://link.chtbl.com/psfjg9xq?utm_source=facebook&utm_medium=social&utm_campaign=dhfacebook&utm_content=app.dashhudson.com/newyorkermag/library/media/440370787 | The New Yorker
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Recharging after the celebrations, it’s all about cozy layers and chill vibes. 🧸 | New Yorker
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A growing movement wants to destigmatize severing ties. Is it a much-needed corrective, or a worrisome change in family relations? | The New Yorker
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Protein is being pushed everywhere—in our social feeds, our restaurants, and the aisles of our grocery stores. But how much of it does the average person really need? Dhruv Khullar, a practicing physician and contributing writer for The New Yorker, is here to demystify the trend. Let us know what other questions you have for Khullar about protein—or any other health topics—in the comments. | The New Yorker
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What’s the appeal of an an all-meat diet? “Meatfluencers,” people who subscribe to and promote a carnivorous diet, sell the premise that our problems can be solved by eating the way our ancestors did: killing animals, devouring their organs (often raw), and eating vegetables only when necessary. Advocates of the diet claim extravagant health benefits, though the evidence is scant. Read the full report, from 2023: https://www.newyorker.com/magazine/2023/10/02/is-an-all-meat-diet-what-nature-inten
1.4K viewsJun 23, 2024
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Lyonnais rice pilaf is made in the oven with onions, butter, and chicken stock—something like a version of Italian risotto. In Bill Buford's recipe, the dish’s abundant fat—some Americans call it “stick-of-butter rice”—is balanced with a biting acidity from white-wine vinegar. In a 2020 video, watch Buford demonstrate his trick for the perfect French pilaf, and get his recipe to try it yourself: https://www.newyorker.com/culture/kitchen-notes/how-the-french-make-rice?utm_source=facebook&utm_medi
11.9K viewsJul 6, 2024
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If you have searched online for any classic American recipe at any point in the past 25 years, you will almost certainly have encountered Allrecipes. Feed the Google search bar “best chocolate chip cookies” and an Allrecipes version, submitted by a user going by Dora and with more than fourteen thousand five hundred almost unanimously glowing reviews, will probably come up on the first page of results. The site lacks the gravitas of Bon Appétit or the Times cooking section; instead, it falls in
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