A Tool for Pomegranate Fans

The pomegranate’s tart-sweet, jewel-like ruby seeds (arils) are a mighty challenge to extract. A new gadget from Tescoma, a company in San Martino, Italy, streamlines the usual method of holding the cut fruit in your hand over a bowl and smashing it to release the seeds. Yet even with this clever contraption, nine steps are…

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Rosé Is Everywhere, Including in Mustard

The inevitability of rosé in summer goes beyond bottles of wine. This summer Maille (pronounced my), a French mustard company, has added rosé de Provence and a touch of grapefruit (pink, one might assume) to its Dijon-style mustard for a limited-edition seasonal condiment. The result is mellow and rich, with a touch of citrus that…

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Reward Yourself With Austrian Poppy Seed Cake

Heidi Riegler, the founder and a baker of Vienna Cookie Company in Baldwin, N.Y., has just added a new Austrian specialty to her inventory. It’s a classic poppy seed cake, or mohntorte, a confection that was her favorite when she was growing up in Vienna. The cake is deliciously dense with poppy seeds and comes…

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Eating Red Meat Tied to Increased Breast Cancer Risk

Researchers report that eating red meat is associated with an increased risk for breast cancer, and eating white meat with a reduced risk. The prospective analysis, in the International Journal of Cancer, included 42,012 women who provided health and diet data for a national study of breast cancer. Researchers followed them for an average of…

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All About Corn at the New School

It’s getting to be harvest time, and Topic48, a food consulting company that works on educational projects, is holding a two-day conference all about corn. Mira Evnine and Johanna Kolodny, the organizers, are gathering panelists, including Marion Nestle of New York University; Glenn Roberts of Anson Mills; the food historian Darra Goldstein; and Alyshia Gálvez,…

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Cook Pok Pok’s Noodles at Home

In steamy weather, I loved eating the vibrant Thai food at Pok Pok NY during its time in Brooklyn. The restaurant from the chef Andy Ricker, of Portland, Ore., is now closed, so I’m lighting my stove for the recipes in his new cookbook. It’s not exclusively Thai and includes soups and stir-fries like phat…

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It’s a Pasta BLT!

Good morning. New York’s starting to empty out, all the therapists decamping for the Cape and islands, the novelists down the shore, accountants to the Dells, engineers to float camps in the Bob. Among many other things, it’s a great time to find parking. Me, I’m holding down the fort in the kitchen for a…

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California Cuisine, Long Before Chez Panisse

BERKELEY, Calif. — Vincent Medina was in the fourth grade when he toured a Spanish mission with his class and heard an odd story about California. It featured primitive Indian tribes and friendly missionaries, and it didn’t sit right with him. Mr. Medina, a member of the Muwekma Ohlone Tribe of the San Francisco Bay…

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Hudson Yards and the CFDA Face Backlash Over Involvement With Stephen Ross

Late last week, after news broke that Stephen Ross, billionaire chairman of The Related Companies, would be throwing a fundraiser to help fund the re-election of President Donald Trump, much of the internet, for lack of a better term, snapped. When it was revealed that The Related Companies owned Equinox, Soul Cycle, and a host…

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Chasing Waves on Ireland’s Wild Atlantic Way

In the 1970s and 80s, the California surfer and writer Kevin Naughton and the photographer Craig Peterson traveled the globe “Endless Summer”-style searching for perfect waves. When they arrived in Ireland, with its friendly locals and powerful, mostly empty waves, amid a landscape of stone walls and ruins, Mr. Naughton recalled, “there was a sense…

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