You know who you’re dealing with when Robert Simonson, the author of “3-Ingredient Cocktails” and a New York Times contributor, ...
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The symposium in ancient Greece was a formal postprandial drinking party for men, during which topics of interest were discussed ...
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Major Food Group has introduced three jarred pasta sauces. They’re straightforward renditions of marinara, chunky tomato-basil and spicy arrabbiata, worth ...
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In Japan honoring sakura, cherry blossoms, is perennial in spring. For the occasion, the Japan Society has organized a virtual ...
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Made In, the company that sells cookware directly to consumers, has introduced French porcelain baking dishes, manufactured by a company ...
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As a little girl in Phnom Penh in the early 1990s, Rotanak Ros would sell fresh vegetables with her mother ...
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A lot of Spanish food sold in the city appears in dainty servings that are called tapas, even when a ...
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Good morning. Long ago, when I was working in the newsroom and going out to eat roughly a dozen times ...
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From left: GRACE DENIS, artist, 30; RAUL LOPEZ, creative director of Luar, 31; JAKE TYLER BRODSKY, executive chef of Tillies ...
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Gerardo Gonzalez came to cooking through birria — a meaty stew often piled into tacos and quesadillas — but the ...
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Del Posto, the elegant Italian restaurant in Manhattan that received a rare four-star review from The New York Times in ...
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You don’t have to live on a farm to raise chickens. In fact, you don’t even need that much land ...
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Of all the ways to cook a sugar snap pea, roasting at high heat was never at the top of ...
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On Monday, I finally decided to try a trick that has appeared on New York Times Cooking a few times ...
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A bowl of warm porridge drizzled with tamarind purée, kunun gyada recalls vivid memories for me, of visiting friends for ...
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The terrible human and economic cost of the pandemic cannot be ignored. It has forced many people to test the ...
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José Andrés, the Spanish-born chef and restaurateur known for organizing epic feeding initiatives when disaster strikes, was late in the ...
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Erick Williams, the executive chef and owner of Virtue, a Southern restaurant in Chicago, said his staff of 22 employees ...
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March is a strange time of year. It heralds the arrival of spring, but some of us are not out ...
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Kimberly Voss, a journalism professor at the University of Central Florida and the author of “The Food Section: Newspaper Women ...
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HeadlinerThe Sentry FlatironA well-appointed rooftop is about as good as it gets when it comes to complying with pandemic protocols ...
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Does anything in the baking realm rival a fresh croissant, the way its burnished shell shatters, then yields to the ...
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The first thing you notice about roasted cold noodles, a favorite street food in the far northeastern Chinese province of ...
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Fany Gerson of La Newyorkina, which sells Mexican sweets, prepared foods and groceries, will hold a chocolate doughnut celebration at ...
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Add cascatelli — inspired by the Italian word for waterfall, cascata — to your pasta vocabulary and your pantry. This ...
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This is exactly the right moment to dream and thumb the pages of “A Table in Paris,” the artist John ...
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Norway put farmed Atlantic salmon (salmo salar) on the map about 50 years ago. Today Atlantic salmon is raised around ...
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The Conscious Collection, an auction to raise money for restaurants and bars in need, will be held by Zachys on ...
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Melissa Funk Weller, a baker whose résumé includes Per Se, Bouchon Bakery, High Street on Hudson, Roberta’s and, most notably, ...
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Here’s how to cook the asparagus that’s coming into market. And how to make ingredient substitutions, too.Thousands more recipes and ...
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“The ingredients, dishes and Black skillet kitchen technique was pure Gullah Geechee home cooking,” said David S. Shields, an English ...
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Over the years, we’ve defined wines most often by appellation, occasionally by grape and, once in a while, by popularity.But ...
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I was born on a cold day in April. There were tulips pushing up to bloom in banks of snow, ...
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I know Comando G has been inspired by Château Rayas, a cult Châteauneuf producer whose wines have always been shimmering ...
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A few weeks ago, I wrote about unlikely sources of cooking inspiration, and asked you for yours. I got so ...
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In Pakistan, the Urdu word for “yesterday” is the same as the word for “tomorrow.” And lateness is generally acceptable ...
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For 20 years, Richard Christiansen hustled. The Australian-born founder of Chandelier Creative, a New York-based creative agency known for its ...
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HOUSTON — In early March, a delivery truck carrying dozens of bags of live Louisiana crawfish arrived at Crawfish & ...
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The chef Mohamad Orfali remembers how his grandmother, whom everyone called Fatoum, spent her days in her kitchen in the ...
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For well over a year now, elaborate charcuterie boards have been taking over the social feeds of food enthusiasts. There ...
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Good morning. Melissa Clark has a fantastic new recipe in the newspaper we printed last night, folded into blue bags ...
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The cake is made with blueberry, vanilla and strawberry ice cream (blue, white and red are the colors of the ...
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HeadlinerCadenceAt this new spot in the East Village, the chef, Shenarri Freeman, is interpreting the Virginia Southern and soul food ...
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The fashion designer Zac Posen has always loved food. Now 40, he recognized that it had a unique ability to ...
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Hi, I’m Zac Posen. Welcome to my New York City apartment. This is my dog, Tsuki. Today, we’re going to ...
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If you worked in an office in Midtown back when people used to work in offices in Midtown, there is ...
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Cassoulet season has ended, but the handmade bowls that M. Wells in Long Island City, Queens, commissioned to bake and ...
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Gotham Bar & Grill has been closed for a little over a year (with plans to reopen this summer), but ...
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Duck eggs, larger than hen eggs and containing bigger, deep golden yolks and a larger proportion of protein-rich whites, are ...
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Eric “E.T.” Tecosky, the Los Angeles bartender behind the line of Dirty Sue cocktail condiments, has come up with a ...
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Back when we had a share in a ski house at Mount Snow, Vt., we’d drive up with a cheesecake ...
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Is it rushing things to recommend a cookbook based largely on alluring dishes that are prepped and assembled, but mostly ...
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MELBOURNE, Australia — This past summer in Australia had a dreamlike emotional dissonance, like pantomiming normalcy while the outside world ...
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Good morning. Eric Kim has a lovely story in The Times this week about using seaweed to add subtle umami ...
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One Saturday morning last month, Action Bronson was on the water at 7, staring down one burly wave after the ...
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The sauces on the table remain untouched — plain is fine, thank you.Is that some sort of red flake? Better ...
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Y para mantener la vitalidad de las culturas culinarias, debemos adaptarnos. En los últimos 15 años, la diáspora puertorriqueña ha ...
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It’s spring! And Passover! Chag sameach. Personally, I like to treat Passover as an opportunity to eat matzo brei, matzo ...
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In 1908, the Japanese chemist Kikunae Ikeda discovered that an amino acid called glutamate in kombu, or dried kelp, was ...
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Baked feta may be having a moment, but it’s got nothing on a slab of halloumi seared until golden, crisp ...
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Every day for two weeks she visited each site, lifted the cheesecloth covers and fed the starters flour and tap ...
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For the better part of two centuries, sugar has been the primary conduit of sweetness in cocktails, often in the ...
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But no addictive drug can fire up the reward circuitry in our brains as rapidly as our favorite foods, Mr ...
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Done right, blending is like cooking, taking whiskeys with different flavor profiles — honeyed, spicy, caramel, smoky — and combining ...
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It may feel impossible to gather the enthusiasm to prepare food, table settings and prayer books for a second year ...
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Veganism is undoubtedly on the rise, with the number of people following a plant-based lifestyle having quadrupled between 2014 and ...
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Easter is approaching, which means all manner of good things is on the way. The weather’s improving, the days are ...
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Twenty years ago, as farmed salmon and shrimp started spreading in supermarket freezers, came an influential scientific paper that warned ...
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Every lifestyle may vary starting with one individual then onto the next. Others essentially value drinking, smoking, and eating undesirable ...
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Good morning. The journalist, historian and cookbook author Von Diaz brought together her essential Puerto Rican recipes for us this ...
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A donabe is a Japanese cooking vessel made of clay — do means “clay,” nabe means “pot.” But if you ...
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HeadlinerSonaPriyanka Chopra Jonas, a star and producer of the film “White Tiger,” is the marquee name involved in this new ...
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“We were a bunch of businesses that did the same thing, but we didn’t really find a unifying voice” before ...
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They are stories of creativity and tradition, blending colonial ingredients with ancestral cooking techniques. Take pernil, the coveted garlic-and-herb-marinated pork ...
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The graphic designer Eileen Tjan and the social media director Michael Chan have designed a T-shirt that brings attention to ...
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The Persian New Year, on the vernal equinox, lasts for 13 days. The kickoff, Nowruz (New Day), was Saturday, and ...
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Melanie Moss, a pastry chef who worked at Babbo and Blue Hill at Stone Barns, went on to open Mini ...
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Creamy oat milk soft-serve “ice cream” in chocolate, vanilla or a swirl of both (starting at $5.75), is dispensed into ...
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Italy offers many types of prosciutto, from different regions and also from several cuts of pork. Culatta is one of ...
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There’s an Indian gin, new to the United States, that’s worth knowing. Jaisalmer Indian Craft Gin, made by one of ...
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Even today, when most household items are readily available, certain products cannot be rushed — and a subset of old-school ...
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Good morning. Melissa Clark and I were talking the other night about our freezers, because that is what people who ...
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Fonio, a cereal grain imported from West Africa, was once relegated to the shelves of tiny grocery stores frequented by ...
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Spring is a new beginning. At the produce stand, spring starts with “A” for asparagus, one of the most versatile ...
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“Steve encouraged him to think outside the box and to look at the moment as one of an opportunity for ...
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The three-piece suit of the cocktail set, the sour formula is simple and timeless: spirit, citrus and sweetener. Sometimes, though ...
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Daniela Narcisco, a Brazilian cookbook author and food historian based in Florianópolis, the capital of Santa Catarina, Brazil, describes moqueca ...
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A year into this pandemic, I’m taking dinner ideas wherever they come.Last week, my daughter and I read “Bread and ...
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A pudding cake is a magical dessert — not in a flashy, soufflé kind of way, but quainter, more “Bewitched” ...
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Ham of the smoked, wet-cured variety is surprisingly easy to make at home, but you’ll need time, refrigerator space and ...
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I met Steven Spurrier no more than a half dozen times or so over the years, but each time I ...
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LYON — Grégory Doucet, the mild-mannered Green party mayor of Lyon, hardly seems a revolutionary. But he has upended France ...
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Some people enjoy making wine, and many do so to avoid animal byproducts due to their vegan lifestyle. The process ...
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Good morning. I commuted home from work for the last time one year ago today, a muted St. Patrick’s Day ...
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Social media isn’t all gooey cheese and molten cookies. To be clear, there’s no shortage of either of those things ...
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She is a dessert maker I’ve known for over 10 years and has a cake business called Gigi Blue. She ...
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HeadlinerWakuWakuTucked in the courtyard behind the sprawling Japan Village market and food hall in Brooklyn’s Industry City is a new ...
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As for Mr. Spurrier, he leveraged the tasting into different careers in wine, with both triumphs and failures.With the shop ...
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“Who would have thought that outdoor space would make or break a restaurant?”For Jose Javier Cordova, an owner of Cinco ...
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To Ms. Renov, who lives in Jerusalem, including her family recipes — like the saffron fish — was “a stamp ...
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