A Journal of Urban Living

What should I see in the Times today but this:

ONCE you sous vide, you never go back.

That, at least, is the chant of a global pantheon of chefs — like Heston Blumenthal, Joël Robuchon, Ferran Adrià, and Tetsuya Wakuda — who have made this low, slow cooking method the standard in the last decade.

I just stumbled across this:

If the passage of time were represented by popular specialty foods, we could call this the Year of the Castelvetrano Olive. They’ve become the nibble of choice at any cocktail party worth its salt.