Saturday Food Section: This Kitchen Sponge Hack Will Blow Your Mind

Behind the Scenes, Meet, What We're Reading

Maximize the life of these pop-up sponges.

 

Welcome to the weekend! Now’s the time to settle in and catch up on all this week’s food news. Here are top-level highlights of some of the food stories we’ve been reading this week.

 

 

 

  • Want to have your health food and love it, too? Chef and Times columnist Gabrielle Hamilton has a suggestion for you: make your own tofu and serve it warm with fresh soybeans and salted French butter. [New York Times]

 

 

 

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