Welcome to the weekend. Now’s the time to settle into a laid-back rhythm and catch up on all this week’s food news on the web. For your perusal, here’s a curated selection of stories that we’ve been reading this week.
- Getting chunky granola just right can be a challenge; egg whites make the texture too sticky, while honey adds too much sweetness. For perfect, generous granola clusters, the secret lies in an oat, water and coconut paste. [The New York Times]
- Sorrel is in season right now, and its lemony flavor lends itself to many applications, like soups, sauces and pestos, and even as a wrap for grilling. [Food Republic]
- Caviar, lobsters, rack of lamb: One airline’s vintage photos show off the delicacies that airlines used to passengers during the glory days of flying. [The Daily Mail]
- Former New York Times food columnist Mark Bittman has left his post at vegan meal delivery startup Purple Carrot, which he left the Times to work for. [Tasting Table]
- In an era of best of, top 100 and “eat before you die” lists, one food writer makes the case for why sometimes we ought to just discover where to eat entirely on our own. [Serious Eats]
