Michael Laiskonis writes about the "amber liquid gold" that is beurre noisette, with recipes for financiers and brown butter ice cream.
The New York Times Magazine makes the case for a nutritional and sustainable food source: insects: "After all, if Americans love shrimp and lobster, why won’t they eat their terrestrial cousins?"
The New York Times profiles the "Wisconsin Candy Delta", somehow neglecting to mention the very good Candinas. Ooooh, pretty slide show.
Ruth Reichl interviews Marcus Samuelsson on the opening of his new restaurant, Merkato 55. Grub Street has a preview with pictures.
Gourmet praises Sriracha: "Put it on any old thing, and that thing—empanadas, a plate of scrambled eggs, whatever—will turn into something gloriously, fabulously new. Sriracha imparts heat, sure. But it also imparts greatness."
Grub Street has a good rundown (with map) of food-truck options in New York City.
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