Meat Is Murder. But You Know That Already.

WE ARE THE WEATHERSaving the Planet Begins at BreakfastBy Jonathan Safran Foer Jonathan Safran Foer’s second book of nonfiction is an eye-opening collection of mostly short essays expressing both despair and hope over the climate crisis, especially around individual choice. It’s a wide-ranging book — there are tributes to grandparents and sons, as well as…

The Dim Sum Chef Who Plays With His Dough

THERE IS NO dumpling without dough, that universal element of human foodways. Depending on the type and treatment of its ingredients, dough can be silky or flaky, elastic or crumbly, pillowy or crisp. Whatever the texture, a proper dumpling paste is both delicious in its own right and a functional vehicle for filling. For the…

The James Beard Awards Redraws Its Map

The James Beard Foundation is shaking up its restaurant award regions, carving the country into new territories to better reflect shifts in population and dining. The changes, which the national culinary organization planned to announce on Tuesday, reflect growth in the number of restaurants outside traditional food powerhouses like New York, Los Angeles and San…