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The New Yorker food issue
Just in time for Thanksgiving
By Culinate staff
November 23, 2010
Back in 2002, when the New Yorker started devoting a special issue every year to food, the magazine published the foodfest at the end of summer, around Labor Day. A few years ago, however, the publication date got pushed back to Thanksgiving week, the one time of the year when Americans are guaranteed to be thinking about food. This year’s issue published on November 22, and it’s full of food for thought, including a profile of gastropub chef April Bloomfield and a podcast about fermented foods. Perfect for the long weekend.
ExcerptsRoast Figs, Sugar SnowWinter Food to Warm the Soul | Betty Crocker CookbookApple Crisp | Sift Hungry on ThanksgivingHelp out if you can | FeaturesPumpkin piesThree recipes for Thanksgiving |
Sift | |
| Here’s where we sort and report the latest in food news. | |
- Testing recipe writers — No, you’re not a slow cook
- Coupon economics — But no food politics
- Calling out endocrine disruptors — Nicholas Kristof takes up the cause
- Still buzzing — Neonicotinoids are everywhere
Want more? Comb the archives.
| | Table Talk: November 17A local-foods feastJosh Viertel and Jennifer Maiser want to help you have a local-foods Thanksgiving. Read the transcript of their online chat. |
ReviewsMycophiliaRevelations from the Weird World of Mushrooms | Our TableEgg-boiling essentialsMark Bittman’s gone back to basics |
Vine to TableGame for winePairing wild fare and the grape | The Produce DiariesMorelsPleasure in the hunt |
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