An Arnault, in Private and in Public

Tall, trim and rangy, Mr. Arnault has a shy, serious way about him, and his demeanor leans more toward the efficient management consultant that he recently was than, say, that of his older half brother Antoine, who has a supermodel partner, Natalia Vodianova, and a slightly roguish air. His hobbies include running and listening to…

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Front Burner: Forget Pumpkin Spice, Try a Pumpkin Whoopie Pie

The origin of the whoopie pie, that sandwich of chocolate cake with a cream filling, is open to debate. Maine? Massachusetts? Pennsylvania? Tico’s, a bakery in Lancaster County, Pa., that has been baking them from a family recipe on and off since the 1930s, is now selling them online. In addition to the original chocolate,…

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Front Burner: Celebrate Goatober Around the World

In 2011, Patrick Martins had the idea to promote the use of meat from male goats on dairy farms during the month of October. Mr. Martins, a co-founder of the online meat and poultry market Heritage Foods, called it Goatober. By 2016, he had teamed up with a goat meat company in England, and goat…

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Front Burner: Imported Olive Oils Bottled for Freshness

Steve Jenkins, a former partner in the Fairway grocery chain who made his name selling fine cheeses and quality olive oils at reasonable prices, has emerged from a few years of retirement with his own olive oil and vinegar company, Olive Oil Jones. He imports his oils in barrels directly from producers in Italy, Portugal…

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Front Burner: An Alert for Cheese Fanatics: Smoked Burrata

In just a few years, burrata — a ball of mozzarella wrapped around creamy, shredded stracciatella cheese — has gone from being a rare import to a ubiquitous item in shops and restaurants. But there’s a burrata from Puglia, in southern Italy, with a delightful difference: The exterior is smoked. Unmold the small cup of…

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Front Burner: Deconstructed Phyllo Pies at a Midtown Greek Market

Fournos Theophilos, a new Greek market and cafe, had an unlikely beginning. It started as a partnership between George Korres, a pharmacist, and Nikolas Paschalakis, a computer expert, who wanted to showcase Greek food with a contemporary twist. They have hired two chefs originally from Greece, Yannis Tsiakos and Dionisis Liakopoulos, to accomplish that goal.…

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Medical News Today: Cancer therapy: Bacteria may help shrink tumors

To find better ways to tackle cancer tumors that do not respond to traditional therapies, scientists are now experimenting with a modified bacterial strain that could target cancer cells without harming healthy ones. A phase I clinical trial reveals that this bacterial therapy shows promising effects. A new bacterial therapy may block cancer tumors’ growth…

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When It Comes to Dinner, Less Is More

You know that famous saying about taking one thing off before you leave the house? I think of that often when I’m cooking. My general rule is that unless an ingredient truly adds something to the experience of eating the dish, it has to go. I’ve tested enough recipes in my day to know whether…

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Breakthrough Leukemia Treatment Backfires in a Rare Case

The patient who died had B-cell acute lymphoblastic leukemia that had relapsed several times after standard treatments, and was being treated at the Children’s Hospital of Philadelphia. The university declined to say when he was treated, to protect patient privacy. But the study he joined enrolled patients from August 2011 until September 2016. Once he…

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What to Cook: Breakfast Season

Good morning. There’s a little bite to the morning air these days, at least in the part of the world I call home. It calls for hot coffee below the predawn velvet sky, and something sturdy to eat before work and school and projects and appointments and sports and friends and theater and art keep…

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