Advertisement

Food FYI: ‘Raw milk has become the new pot’

Share

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.

RAW DEAL?

The New Yorker explores the feds’ battle against raw milk, delving into the raid of Venice food co-op and raw-milk purveyor Rawsome. Among other advocates, Vincent Gallo shares his two cents.

Advertisement

COFFEE IN BUDAPEST

In The Times, a family follows a 1927 guide to coffeehouses in Budapest, written by a relative, to find Gilded Age cafes. What ensues is a hunt for ‘the city’s best flodni, a semi-sweet cake whose layers of poppy seed, apple filling, walnut paste and plum jam are separated by thin strata of dough.’

THE $20 IBÉRICO SANDWICH

The Washington Post wonders whether the Pepito de Iberico -- a sandwich from José Andrés’ Pepe food truck (seared Ibérico pork, Serrano ham and aioli on a crusty roll from Panorama Bakery) -- is worth the $20 it costs.

LLAPINGACHOS

Laylita’s Recipes blog makes llapingachos de mote -- griddled hominy patties stuffed with pork and cheese, then topped with peanut sauce, pickled red onions, aji criollo (hot sauce) and avocado slices. Laylita also highly recommends adding a fried egg, so why wouldn’t you?

Advertisement

ALSO:

5 Questions for Scott Conant

A Getty dinner, putting on the Ritts

A Spot of Tea pops up at Spice Station

-- Betty Hallock

Advertisement