For Shakshuka or What Have You

With their ever-increasing line of products bearing the New York Shuk label, Ron and Leetal Arazi are putting the Middle East, with an emphasis on Jewish and Moroccan flavors, on the table. Their latest is a thick, all-purpose tomato-based condiment called matbucha, a homemade staple of North African origin that is ubiquitous in Israeli households.…

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Spooky Pasta and Ghastly Cookies

In the run-up to Halloween, the Brooklyn Kitchen, which just started giving cooking classes in the Essex Market on the Lower East Side, has scheduled hands-on lessons for savories and sweets for the holiday. Halloween pasta — black squid ink with a lemon-herb sauce and pumpkin gnocchi with a brown butter and sage sauce —…

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Where Citrus Is the Star

The colder months feature citrus. This year, Evan Obsatz, an owner of the Butterfield Markets on the Upper East Side, and his produce specialist, John Weintraub, have gathered offbeat varieties of the fruit in the Madison Avenue store. Yuzu, a green- or yellow-skinned fruit with a flavor that’s increasingly popular thanks to Japanese chefs but…

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The Emotional Toll of Adult Acne

No matter how much we claim to value people’s inner worth over their outward appearance, what we see upon meeting someone for the first time can color our assessment of the person’s value. At least, that’s what many adults with acne fear, prompting them to shun social or professional encounters lest their facial blemishes result…

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