Bonny Wolf

Bonny Wolf appears in the following:

Beyond Latkes: 8 Nights Of Fried Delights From Around The World

Saturday, December 24, 2016

Jews commemorate Hanukkah by eating fried foods. For most American Jews, that means latkes — potato pancakes fried in oil. But other cultures toss different foods into pots of boiling oil.


Vegetables Likely To Take More Of Your Plate In 2016

Sunday, January 03, 2016

About a decade ago, food writer Michael Pollan issued a call to action: Eat food. Not too much. Mostly plants. As 2016 opens, it looks like many American cooks and diners are heeding that call.

Vegetables have moved from the side to the center of the plate. And as another ...


Don't Mess With My Stuffing: Thanksgiving's Most Hotly Debated Dish

Sunday, November 22, 2015

Every day of the year is a good time to experiment with new recipes. Except, arguably, one.

Thanksgiving is when Grandpa's grease-spattered gravy recipe is pulled from the file and your mother-in-law makes the sweet, sticky pecan pie her grandchildren expect. The sweet potatoes are boiled and peeled for their ...


Is It Time To Write Off Restaurant Tipping?

Sunday, October 25, 2015

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Nocturnal Nosh: Americans Get A Taste Of Night Markets

Sunday, June 14, 2015

Many American towns put the "Closed" sign up by 6 p.m. But night markets are drawing people out in Minnesota, Oklahoma and Virginia, with food, art and music from the local community.

The model for the nocturnal markets is the Asian night market, where people eat, shop and socialize and ...


A Cuppa Matcha With Your Crickets? On The Menu In 2015

Sunday, December 28, 2014

It's time to set the table for 2015. What will be the next kale? Has the cupcake breathed its last?

We're headed for high times. As states legalize marijuana, cannabis comestibles are coming. Pot brownies — so 1960s — are joined by marijuana mac 'n' cheese and pot pesto. There's ...


Mead Moves Out Of The Middle Ages

Sunday, December 14, 2014

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Fighting (Tasty) Invasive Fish With Forks And Knives

Sunday, August 17, 2014

Add kitchen knives to the list of weapons that humans are using to fight invasive species. I'm talking about fish who've made their way into nonnative waters.

How do they get here? Sometimes they catch a ride in the ballast water of ships. Or they're imported as live food or ...


The Milkman's Comeback Means Dairy At The Door And More

Sunday, June 15, 2014

You don't even have to get out of your PJs to go to the farmers market now.

All over the country, trucks are now delivering fresh milk, organic vegetables and humanely raised chickens to your door — though in New York, the deliveries come by bike.

Fifty years ago, about ...


Eating Tea And Other Food Predictions For 2014

Sunday, January 05, 2014

At the beginning of every year, we read the tea leaves to see what new food trends we'll be tasting in the coming months. This year, the tea itself is the trend.

Tea leaves will be big in entrees, desserts and, of course, cocktails. Starbucks has opened its first tea ...


Cooking With A Cup O' Kindness (Beer, Cider Or Booze)

Tuesday, December 31, 2013

With these tipply dishes, a spirited New Year's can come from the kitchen as well as the bar.


Mallomars: The Cookie Everyone Likes To Hoard

Sunday, November 17, 2013

The mystique of Mallomars dates back to iceboxes and seasonal scarcity. Despite advances in modern refrigeration, people still stock up on the s'more-like cookies to tide them through the summer.

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Kitchens Of The Future Will Really Know How To Cook

Sunday, August 18, 2013

Kitchens are getting smarter.

Some refrigerators can let you know when the door is open, or if the milk is past its sell-by date. They make ice at night during less expensive, off-peak energy hours. There are dishwashers that can contact a repairman.

It probably won't be long before you ...


Why You Shouldn't Wrinkle Your Nose At Fermentation

Sunday, April 07, 2013

It's delicious, it's nutritious and it's basically rotten. Fermentation is a hot culinary trend, and, as Weekend Edition food commentator Bonny Wolf explains, the preservation process gives food a flavor unique to time and place.

People you know may intentionally be growing bacteria in their homes — on food, ...


Artisanal And Authentic, The Flavors Of The New Year

Sunday, January 01, 2012

Come 2012, there's a new food vocabulary: authentic, craft, small batch, artisanal, rustic and, of course, local. It's the opposite of processed, mass produced and factory farmed.

What might be called urban neo-ruralism has apartment dwellers canning tomatoes, keeping bees and churning butter.

The small farmer is the new gastronomic ...