In the November 21st issue of the New York Times, I write about rare and wild apples, and apples of the future.
_________________________________
« Stalking the Placid Apple's Untamed Kin | Main | Curious Cook in the New York Times: Stichelton, a "traditional new cheese" »
The comments to this entry are closed.
Categories
- "Curious Cook" in NY Times
- acids
- agriculture
- alcohol
- alkalis
- bacteria
- baking
- beans
- bread
- candies
- cheese
- chillis
- cilantro
- cocktails
- coffee
- coffee and tea
- cold
- colors
- cooking
- cream
- dairy
- fermentation
- fish
- flavor
- food safety
- fruits
- garlic
- genetic engineering
- gin
- grains
- heat
- herbs
- ice cream
- legumes
- meat
- milk
- modern cooking
- noodles
- nutrition
- nuts
- oils
- On Food + Cooking
- onions
- pasta
- pretzels
- salt
- sauce
- seafood
- spices
- spirits
- sugar
- taste
- tea
- texture
- utensils
- vegetables
- water
- wine
Comments