What We're Reading: November 4

This season’s hottest new dish: the acorn? [NPR]

 

Living proof of the benefits of brown rice. [Zester]

 

Salsa lovers rejoice: these traditional Mexico City salsas can be found in NYC. [FWF]

 

Get your cranberry on all month long with Momofuku Milk Bar’s Thanksgiving croissant. [Eater]

 

The trials and tribulations of naming cuts of meat. [NYT]

 

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Eye Candy: Top Taco

Seared Venison with Oak-Smoked White Jalapeño Salsa, Cucumber–Mint Salad, and Fennel Pollen Crema Rene Ortiz, who earned his chops under JBF Award winners Daniel Boulud, Jean-Louis Palladin, and Douglas Rodriguez before opening La Condesa in Austin, cooked up a contemporary Mexican menu at the James Beard House earlier this month. We're wishing we could have tried his funky tacos, stuffed with barely seared venison, oak-smoked white jalapeño salsa, cucumber–mint salad, and fennel pollen crema. Have a look at more photos here.

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