NYT > Food
Lighter and fresher than pizza, this crisp-edged flatbread is also a celebration of summer eggplant.
Sweet, sour and tender under its brittle shell, the fruit’s pulp is equally at home in desserts and savory dishes.
An accusation involving migrant labor in Puglia leads to self-examination and, perhaps, new awareness of the treatment of agricultural workers.
You don’t need a special occasion for this showstopping treat, finished with a jewel-toned glaze.
For decades, the notion of the lone genius in the kitchen has fostered culinary creativity — and restaurants marred by abuse and unfairness. This may be the time for change.
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