Fine writing in the NYT Food Section - I wish they just wouldn't

Culture, Media, General
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The latest in a perfectly normal NYT Food newsletter article by Geneviève Ko

Hello, friends. Welcome to the winter friction of fresh cooking goals clashing with the weather. Take salads: A well-composed one is among my favorite foods, but not what I crave when it’s cold out. As much as I love greens, right now I need something that feels like slipping on a puffy jacket — not too heavy, but deeply warming.

That’s the brilliance of this dish from Ashley Lonsdale, in which salmon steams over rice as it cooks and then is folded into the pot with arugula. The peppery leaves bow to the warm grains, rippling them green along with dill, and everything ends up savory with Dijon and slicked with a lemon caper dressing.

linking a recipe by Ashley Lonsdale and other salmon recipes. Why these writers have to descend to fancy styling when they are capable of writing coherent sensible prose is beyond me.

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Why indeed. FFS

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Food porn?

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Jokes aside, there is a UK food writer Nigel Slater whose writing style is in this school of overly wrought prose.

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Although better than his delivery in those TV series he did a few years back.

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Oh yes! And he doesn’t have that tongue in cheek quality that Nigella has when she’s being over the top.

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Has Bari Weiss invaded the food section in addition to the editorial page?

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Nope, he doesnt. But then I generally forgive him - after all, it’s his recipes that appear at Harters Hall more often than anyone else’s.

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I just lost my appetite.

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I’ve seen worse :woman_shrugging:t2: