Food correspondent for The New York Times. Body in the South, head in NYC, heart in SF. http://cooking.nytimes.com and http://www.kimseverson.com

Chinese Wheat Wrappers

cooking.nytimes.com — These Chinese flour tortillas are popular in northern China, where they are paired with anything stir-fried in small shreds, such as moo shu pork The author Carolyn Phillips is a proponent of using Korean flour, which is lower in gluten than American all-purpose flour Adding a layer of oil between the dough before rolling it into a circle is a trick that allows the layers to be peeled apart after cooking for a thinner wrapper

Alton Brown, Showman of Food TV, Pulls Back the Curtain

nytimes.com — Mr. Brown also sings and plays guitar. The effect, especially on country-tinged songs like "Airport Shrimp Cocktail," about gastronomic distress, is that of a soccer dad who managed to keep his college band together. The variety shows, about 140 performances a year, are a good business model, he said.

For Skittles, Death Brings Both Profit and Risk

nytimes.com — A spokeswoman, Jennifer Jackson Luth, would not comment on the impact of Skittles's sudden popularity on profits. Skittles was already an immensely successful product. The chewy fruit-flavored pellets began as a British import in 1979 and are now the most popular candy among teenagers and younger children, second only to Starburst in overall sales of chewy candy.

Dates With Cream and Chopped Pistachios

cooking.nytimes.com — Dates and dairy are ancient staples of the Middle East This recipe, from Yvonne Maffei, who writes the popular cooking and nutrition blog My Halal Kitchen, combines the two into a luxurious dessert, for Ramadan or other feasts, with very little effort from the cook.

Tucson becomes an unlikely food star

seattletimes.com — Coaxing a vibrant food culture from this land of heat and cactuses an hour's drive north of the Mexican border seems an exhausting and impossible quest. But it's never a good idea to underestimate a desert rat. Tucson, it turns out, is a muscular food town.

It’s Not You, It’s Me

nytimes.com — Kim Severson is filling in for Sam Sifton, who emails readers of Cooking f ive days a week to talk about food and suggest recipes. That email also appears here. To receive it in your inbox, register here . So we need to talk. I want to break up.

What to Cook This Week

nytimes.com — Kim Severson is filling in for Sam Sifton, who emails readers of Cooking f ive days a week to talk about food and suggest recipes. That email also appears here. To receive it in your inbox, register here . And a good Sunday morning to you.

What to Cook This Weekend

nytimes.com — fKim Severson is filling in for Sam Sifton, who emails readers of Cooking f ive days a week to talk about food and suggest recipes. That email also appears here. To receive it in your inbox, register here . TGIF, amirite? We could just head off into a dreamy state of weekend recipe pondering, but that would be selfish.

The cactus connection: Tucson becomes an unlikely food star | Idaho Statesman

idahostatesman.com — There are food deserts, those urban neighborhoods where finding healthful food is nearly impossible, and then there is Tucson. When the rain comes down hard on a hot summer afternoon here, locals start acting like Cindy Lou Who on Christmas morning. They turn their faces to the sky and celebrate with prickly pear margaritas.

11 Ideas for Midweek Cooking

nytimes.com — Hello, besties. I think this newsletter thing is going really well so far, don't you? Since there is no one left in New York in August, except the people who stay because they can get a parking space, none of my bosses seem to care that I am just doing whatever I want in this space.
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Sep 28, 2016

What does @gailsimmons think #topchef gives the home cook? The confidence to pick up something new at the grocery store. #nytfood

Sep 28, 2016

Ebooks account for about 5 percent of cookbook sales, says @ruxmartin. (She's onstage at #nytfood conference w/ @gailsimmons & @samsifton.)

Sep 27, 2016

Our @margauxlaskey looks at @poolesdiner's first cookbook and finds hummingbird cake and sherry-shallot cream.  http://nyti.ms/2cBo4IL 

Sep 27, 2016

@CKummer @altonbrown I liked hanging out with him. Complex guy, for sure.

Sep 27, 2016

Thought of the night from @DanBarber: 'Chefs should be merchants of happiness, not an army of virtue.' #nytfood


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