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Last Build Date: Thu, 05 Oct 2017 19:15:00 GMT

Copyright: Copyright 2017 The New York Times Company
 



Hungry City: Cooking, Inspired by Grandma, at My Cuban Spot in Brooklyn

Thu, 05 Oct 2017 15:30:45 GMT

Louie Estrada, who was born in Miami, modeled the storefront after the cafeterías and ventanitas (coffee windows) on Calle Ocho.Louie Estrada, the chef, brings the food of his childhood to his slip of a storefront, modeled after the cafeterías and coffee windows of Miami.


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Wines of The Times: Valpolicella Comes Out of the Shadows

Thu, 05 Oct 2017 16:20:59 GMT

The best Valpolicellas in the wine panel’s test were quintessential Italian reds, balancing the flavors of sweet cherry fruit with a tart, earthy quality and a welcome bitterness that refreshed.More popular and expensive styles like Amarone and Ripasso have surpassed this easygoing wine, but there is still very much a place for the real thing.


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An Old Beer Learns New Tricks, and Risks an Identity Crisis

Thu, 05 Oct 2017 18:14:23 GMT

Leinenkugel’s, a hallowed Wisconsin beer, has scored a hit with sweet shandies — and, like many midsize brewers, divided its audience.



The Novel Taste of Old Food

Wed, 04 Oct 2017 21:46:15 GMT

A fresh black sea urchin atop a pair of dry-aged steaks, one aged for 45 days (at top) and one for 21.Forget freshness: These days, chefs are falling in love with the flavor of aged ingredients.


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Using Science and History to Unlock the Secrets of Bread

Mon, 02 Oct 2017 17:20:44 GMT

Loaves of sourdough from the “Modernist Bread” authors, Francisco Migoya and Nathan Myhrvold.Nathan Myhrvold and Francisco Migoya’s myth-busting new book, “Modernist Bread,” is a call for bakers to experiment and innovate.


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Restaurant Review: A Providence Chef Has Connections at the Docks

Tue, 03 Oct 2017 19:54:32 GMT

At Oberlin, Benjamin Sukle explores Rhode Island’s coast with nose-to-fin cooking of the freshest fish.



Lights! Camera! Culinary School Will Teach Instagram Skills

Mon, 02 Oct 2017 18:09:28 GMT

Students practice their Instagram shots at a June event at the Culinary Institute of America campus in Hyde Park, N.Y. The institute is developing new courses in food photography and styling.As images of restaurant dishes become more crucial, the Culinary Institute of America is one of the latest to add courses in food photography.


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Eat: This Is the Best Firehouse Chili

Thu, 05 Oct 2017 09:00:25 GMT

Chili gumbo, by way of a Louisiana firehouse.For first responders, a shared meal is more than simply fuel.


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Front Burner: At Supermoon Bakehouse, Croissants From the Chef Ry Stephen

Thu, 05 Oct 2017 10:00:14 GMT

Clockwise from top left, the chocolate ganache croissant, the charcoal doughnut, the custard and coconut citrus cruffin, and the yellow peach twice-baked croissant, from Supermoon Bakehouse on the Lower East Side.The former pastry chef of Mr. Holmes Bakehouse in San Francisco has traveled east and brought the cruffins with him.


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What to Cook: Slicing Through Myths

Wed, 04 Oct 2017 15:10:01 GMT

Chocolate-cherry sourdough bread.Consider making chocolate-cherry sourdough bread, or something simpler, like a no-recipe recipe for chicken lasagna with tortillas.


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An Internet-Famous Cookie Worthy of Baking in Real Life

Fri, 29 Sep 2017 17:04:14 GMT

This chocolate chip cookie recipe calls for pulling the baking sheet out of the oven as the cookies bake, and striking it against the stove or oven rack several times, creating a rippled effect.A chocolate chip cookie, thin with crisp ripples that run to the edges, finds Instagram fame.


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Wine School: Your Next Lesson: Crozes-Hermitage

Thu, 28 Sep 2017 18:47:46 GMT

J.L. Chave Selection Crozes-Hermitage Silene 2015, Equinoxe Crozes-Hermitage Equis 2015, and Alain Graillot Crozes-Hermitage 2015.In the northern Rhône Valley of France, Crozes-Hermitage can often be an afterthought. But the wines are rapidly improving.


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Wine School: Blaufränkisch From Austria: The Rewards of Exploration

Thu, 28 Sep 2017 18:47:35 GMT

Wines like this red from the Burgenland are often unfamiliar, but an openness to trying what is new can bring unexpected pleasure and great values.


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Off the Menu: Hwa Yuan Szechuan From the Owners of Shorty Tang Noodles Opens

Tue, 03 Oct 2017 17:37:02 GMT

The Peking duck oven at Hwa Yuan Szechuan.Chen Lieh Tang, the son of Shorty Tang, is back to opening restaurants; Eleven Madison Park unveils its renovated space; and other restaurant news.


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Circa Now: New Neighbors, New Considerations

Wed, 04 Oct 2017 18:00:13 GMT

As charitable organizations help to resettle refugees into American life, a little extra sensitivity during social occasions will go a long way.


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Solving the Puzzle of Eggplant Parmesan

Tue, 03 Oct 2017 16:45:16 GMT

The slices fan out prettily, and even a fat eggplant becomes flat enough to cook as a cutlet.The answer: Slice the eggplant tempura-style, fan it out and then fry it whole.


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City Kitchen: A Better Beet, Fresh From the Market

Fri, 29 Sep 2017 18:29:04 GMT

Serve beets as you would an elegant baked potato — topped with dollops of crème fraîche, dill, chives and sprigs of cilantro.Canned beets just don’t compare to the sweet and earthy ones just pulled from the garden.


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Hungry City: Spreading the Flavors of Indonesia, One Table at a Time

Thu, 28 Sep 2017 15:53:48 GMT

Warung Selasa, a pop-up in Queens, is one of New York’s smallest restaurants. And Kopi Kopi in the Village keeps the Indonesian cuisine ‘light.’



Front Burner: A New American Prosciutto

Mon, 02 Oct 2017 22:12:07 GMT

Niman Ranch prosciutto.Niman Ranch’s cured ham is aged for at least a year.


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Front Burner: Jarred Tomatoes Capture the Fleeting Flavors of Summer

Mon, 02 Oct 2017 18:21:15 GMT

Sauces and tomatoes at the City Saucery stand in Union Square, Manhattan.City Saucery sells preserved local tomatoes at several Greenmarkets.


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Front Burner: Guggenheim Talk Focuses on Legendary Dancer’s Cookbook

Mon, 02 Oct 2017 22:05:01 GMT

The museum celebrates the 50th anniversary of Tanaquil Le Clercq’s ‘Ballet Cook Book’ with two nights of discussion.


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Front Burner: An Evening With the Chefs Barbara Lynch and Mark Ladner

Mon, 02 Oct 2017 22:11:32 GMT

Barbara Lynch.A demonstration next month at the De Gustibus Cooking School will focus on Boston and pasta, among other things.


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Front Burner: Chicago Art Museum Opens a Restaurant Named for Marisol

Mon, 02 Oct 2017 22:02:32 GMT

The new restaurant in the Museum of Contemporary Art Chicago is called Marisol, and its centerpiece is a mural by the artist Chris Ofili.The new dining room at the Museum of Contemporary Art pays homage to the Venezuelan-American sculptor.


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Front Burner: Pomme Palais Reopens in Midtown

Mon, 02 Oct 2017 22:07:46 GMT

The new Pomme Palais in the Lotte New York Palace Hotel in Midtown.The shop in the Lotte New York Palace hotel sells pastries and food to go, including apple cider doughnuts and a new take on the black-and-white cookie.


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Restaurant Review: Without Calling Itself a Wine Bar, Cervo’s Acts Like One

Tue, 26 Sep 2017 15:32:24 GMT

A new restaurant on the Lower East Side pours Spanish and Portuguese drinks that leave the familiar behind. And it keeps the food simple.



Trilobites: The Evolutionary Event That Gave You Pumpkins and Squash

Thu, 28 Sep 2017 18:29:58 GMT

Pumpkins, squash and other melon-like fruits share a common ancestor that dates back about 100 million years.About 100 million years ago, the genome of a melon-like fruit copied itself, leading to fruits now associated with autumn, scientists have found.


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Hungry City: Where Dumplings and Ducks Rule

Thu, 21 Sep 2017 16:12:31 GMT

Some of the best dishes at Wu’s Wonton King on the Lower East Side are the simplest, along with the whole suckling pig.



Obesity Was Rising as Ghana Embraced Fast Food. Then Came KFC.

Mon, 02 Oct 2017 08:25:22 GMT

A KFC in Dansoman, a suburban town that is part of greater Accra, Ghana. The chain opened its 13th restaurant in the country in July and plans to expand beyond the capital region next year.The growing popularity of fried chicken and pizza in parts of Africa underscores how fast food is changing habits and expanding waistlines.


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Puerto Rico’s Agriculture and Farmers Decimated by Maria

Mon, 25 Sep 2017 00:57:35 GMT

Plantain trees flattened by Hurricane Maria in Yabucoa, P.R. In a matter of hours, the storm destroyed about 80 percent of the crop value in Puerto Rico, the territory’s agriculture secretary said.Hurricane Maria’s barrage took out entire plantations and destroyed crops and livestock across the island. The storm knocked out about 80 percent of its crops.


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A Battle to Save the World’s Favorite Treat: Chocolate

Tue, 26 Sep 2017 16:46:46 GMT

At the International Cacao Collection in Turrialba, Costa Rica, José Antonio Alfaro examined pods — which hold the seeds that make chocolate — treated to resist a devastating fungus. Only a few cacao varieties are widely cultivated, making them susceptible to outbreaks.In Costa Rica, researchers are cloning cacao hybrids resistant to frosty pod rot, a blight that has spread throughout Latin America.


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Neighborhood Joint: High Tea on the Lower East Side

Thu, 28 Sep 2017 18:17:39 GMT

Janam Tea, housed in Garfunkel’s, a speakeasy-style cocktail lounge on the Lower East Side of Manhattan, offers afternoon tea service, including scones and cucumber sandwiches, for $35.By night Garfunkel’s is a hard-to-find speakeasy, Victorian in décor. By day, it is the home of Janam Tea, which offers a proper tea service.


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Review: A Cast of 87 Sounds a Climate Change Alarm

Sun, 24 Sep 2017 20:32:36 GMT

From left, Karrington Riley Colón, Abigail Brown, Sean Harrington and Sara Schwartz in Pig Iron Theatre Company’s “A Period of Animate Existence,” about climate change and human complacency in the face of impending disaster.Bringing together wrestlers, a food cart, a cellist and a bandstand, Pig Iron Theater Company takes on catastrophe in “A Period of Animate Existence.”


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One Surprise Standout for Uber: Food Delivery

Sat, 23 Sep 2017 18:56:51 GMT

The kitchen at Footprints Cafe Express in Brooklyn, whose owner, Bob Gordon, said the UberEats delivery service had been a boon to his business. Mr. Gordon also owns Footprints Cafe, a separate location.Despite a late start, the company’s foray into delivering food, a cutthroat $100 billion-plus service industry, eclipses ride hailing in some markets.


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Harvey and Irma Wiped Out Our Kitchens. Still, We Cook.

Tue, 19 Sep 2017 15:07:23 GMT

After a day spent hauling flood-soaked belongings from their home in the Nottingham Forest of Houston, Linda and Jon Fabian sit on their lawn with a few glasses of wine.America has never lost so many stoves and pantries at once, but home cooks are intent on finding a way — any way — to make meals.


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In Alaska’s Far-Flung Villages, Happiness Is a Cake Mix

Mon, 18 Sep 2017 14:20:34 GMT

At her home in Tanana, Alaska, Cynthia Erickson and some young volunteers decorate a lemon-blueberry cake from a mix that she jazzes up.The store-bought box, one of the few dependable food items in a place of scarcity, is tricked out for dinners and fund-raisers by many a “cake lady.”


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Restaurant Review: Hunger and Desire, Stripped of Window Dressing, at Prune

Tue, 19 Sep 2017 15:59:59 GMT

The chef Gabrielle Hamilton, right, opened Prune in the East Village in 1999. She now runs it with her wife and co-chef, Ashley Merriman.The chef Gabrielle Hamilton’s thoughts on what makes a satisfying dinner are extremely clear.


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A New Door Into the Kitchen for Aspiring Chefs

Mon, 18 Sep 2017 16:04:55 GMT

Joanairys Merced in the kitchen at Tocqueville in Manhattan, where she is training for a career in restaurants as part of the city’s new Stage NYC program.Instead of the usual unpaid internships, a New York City program gives young people a chance to apprentice in premier restaurants, for an hourly wage.


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Hungry City: From a Pizza Oven in the Bronx, Albanian Specialties

Mon, 18 Sep 2017 17:52:16 GMT

A wooden board bearing Albanian delights: at center, the Tradita pizza; clockwise from top left, the leqenik, the mantia, the fli, the combo of meats, the qofte Sharri, and the burek with cheese.Tradita turns out savory, delightfully salty dishes oozing with cheese and packed with meats.


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Acclaimed French Chef to Michelin: Take My Stars, Please

Thu, 21 Sep 2017 22:56:50 GMT

The chef Sébastien Bras at his restaurant, Le Suquet, in Laguiole, in southern France, on Thursday.Sébastien Bras, who runs Le Suquet restaurant in Laguiole, France, doesn’t want the stress. He’s not the first to seek to surrender the accolade.


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San Francisco Chefs Serve Up a Message About Climate Change

Wed, 20 Sep 2017 16:34:43 GMT

Karen Leibowitz and Anthony Myint (left), and their new co-chef, Michael Andreatta, at the Perennial, their environmentally friendly restaurant in San Francisco.Karen Leibowitz and Anthony Myint, who started Mission Street Food, have new ideas for the Perennial, their restaurant that promotes sustainability.


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Tech We’re Using: Avoiding Cameras While Training the Lens on Food

Wed, 20 Sep 2017 20:25:04 GMT

Pete Wells, The New York Times’s restaurant critic, at a Brooklyn restaurant this month.Pete Wells, The Times’s restaurant critic, discussed how he avoids cameras to protect his identity and how technology has transformed the dining scene.


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For Refugee Chefs, This Meal Is a Business Card

Wed, 20 Sep 2017 17:12:10 GMT

Adwa Alsubaie, a line cook at the SoHo restaurant the Dutch, fled her home in Riyadh, Saudi Arabia.A food and arts festival aims to help migrants and asylum seekers build professional networks and foster better understanding of displaced people.


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A Good Appetite: To Transform Your Weeknight Cooking, Turn On the Instant Pot

Wed, 27 Sep 2017 15:20:35 GMT

A multicooker like the Instant Pot, which combines an electric pressure cooker and slow cooker with other functions in one machine, can produce succulent tamarind baby back ribs with astonishing speed.There’s no other single gadget that makes it as easy to get a delicious meal on the table.


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It’s Canned Tomato Season. Here’s What You Need to Know.

Tue, 26 Sep 2017 15:24:03 GMT

At Frank Pepe Pizzeria Napoletana in New Haven, Francis Rosselli, top, inspects the fresh pizzas made with the three final tomato sauce options during the pizzeria chain’s annual tomato tasting.For everyday cooking, canned often outperform fresh. Julia Moskin tastes and investigates 10 top brands.


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Eat: Have Your Date and Your Garlic Too

Fri, 29 Sep 2017 13:42:05 GMT

Flavorful and fragrant: garlic bread with herbs and Parmesan.How you should — and should not — cook with garlic.


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City Kitchen: A Weeknight Meal That Needs No Introduction

Fri, 22 Sep 2017 15:14:31 GMT

Italian pork sausages, cooked with onions and bell peppers, are big on flavor and ready in half an hour.Ready in 30 minutes, sausage and peppers, paired with sunny-side-up eggs, can be just the thing for those nights when you just want something simple.


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FloFab’s Top 10: Special Ingredients to Elevate Your Pantry

Thu, 28 Sep 2017 14:48:35 GMT

Bottom from left, the author’s pantry must-haves: anchovy paste, scallions, capers, sliced almonds, Arborio rice, black olive paste, cannellini beans, pitted prunes, dried porcini mushrooms, red miso paste and good-quality jarred tuna.They aren’t often cheap, but these items are worthwhile investments, a safe-deposit collection for flavor.


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For Everyday Vegetable Dishes, Meera Sodha Is the Master

Mon, 25 Sep 2017 20:00:44 GMT

The chef and author Meera Sodha at home. Her latest book, “Fresh India,” describes what she calls her Gujarati sensibility: “creative, fresh and always vegetable first.”The British author is skilled in simplifying and modernizing the vibrancy of Indian home cooking, and in explaining just how to do it.


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Yotam Ottolenghi on Creating Recipes for His Cookbook ‘Sweet’

Tue, 19 Sep 2017 17:18:33 GMT

The world’s best chocolate cake? Maybe so.For the British chef, author and self-described baking nerd, there is no limit to the number of times you can make a cake in order to get it right.


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Expecting a Baby? What to Cook and Freeze Now So You Won’t Go Hungry Later

Fri, 22 Sep 2017 17:43:35 GMT

Pierre Franey’s macaroni and beef casserole freezes well after baking.With a little advance planning, you can stock your freezer with a couple weeks’ worth of meals.


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A Good Appetite: Roasted Summer Vegetables Tucked Into Tartlets

Mon, 18 Sep 2017 20:36:00 GMT

These zucchini and tomato tartlets with a Cheddar crust, which call for turning up the oven to roast the vegetables, are perfectly timed for autumn’s arrival.September’s cooler weather means it’s the perfect time to bake with late summer zucchini and tomatoes.


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City Kitchen: Canned Are Grand, but Fresh Sardines Are Deliciously Simple

Mon, 18 Sep 2017 20:49:21 GMT

Fresh sardines, are delightful, and well worth knowing. For an extra flourish, it’s fun to cook sardines on large fig leaves.These small fish are healthy, sustainable and easy to grill at home, whether over hot coals or under the broiler.


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Eat: The Secret to Amazing Mango Kulfi Comes in a Can

Thu, 14 Sep 2017 09:00:04 GMT

Quick mango kulfi.The idea that fresh is always better is both simple and false.


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A Good Appetite: A Cake That Showcases the Beauty of Figs

Fri, 08 Sep 2017 13:57:40 GMT

This cake with honey cream cheese frosting is made with fresh figs, rather than dried figs or jam, imparting a deeply rich, fruity taste.Chopped up fresh figs and a honeyed cream cheese frosting make this cake perfect for Rosh Hashana and beyond.


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City Kitchen: A Succulent Brisket Almost as Good as Mom’s

Thu, 07 Sep 2017 20:08:31 GMT

While no brisket can compare with his mother’s, the author aimed for the same intensely flavored broth and salty long-cooked onions.It may not be the same, but a version seasoned with spices, topped with tons of caramelized onions, gets close to a beloved original.


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A Good Appetite: An Accidentally Creamier, Fluffier Potato Salad

Wed, 30 Aug 2017 17:37:44 GMT

A little like the potato salad you get at a deli, mashed potato salad is a very good thing indeed.A mashed potato salad, the result of overmixing, can be a very good thing indeed, worth even making on purpose.


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The Pour: 20 Wines for Under $20: Weeknight Pleasures for Relaxed Evenings

Thu, 21 Sep 2017 17:14:39 GMT

These easygoing bottles will not challenge or demand. They are all refreshing pleasures and great values. But they will also reward attention.


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At Tales of the Cocktail, the Founder Steps Down

Mon, 25 Sep 2017 19:58:50 GMT

Ann R. Tuennerman, center, shown in 2013 with Colin Asare-Appiah, left, and Darryl Bullock, the grandnephew of Tom Bullock, the first African-American bartender to publish a cocktail manual.Ann R. Tuennerman, the founder of the annual cocktail convention in New Orleans, has resigned following a controversy that began with a Mardi Gras costume.


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The Pour: The Oregon Trail

Mon, 18 Sep 2017 21:33:12 GMT

Pinot noir grapes ripen in the Willamette Valley of Oregon.The latest winemakers to settle in the region are bringing new perspectives, fresh energy and heartfelt enthusiasm to the country’s most exciting wine area.


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Ordering a Double (a Drink and a Song) at Tokyo Record Bar

Thu, 14 Sep 2017 16:59:30 GMT

At Tokyo Record Bar in the West Village, customers can choose a record to be played in addition to their drinks and food. The bar is a creative homage to popular record bars in Japan.A new spot in Greenwich Village pays homage to a type of Japanese bar, letting you choose a platter to spin.


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The Pour: From an Undervalued Region in France, New Energy, New Inspiration and Great Wines

Thu, 07 Sep 2017 20:14:20 GMT

A hillside vineyard belonging to the Sigaud family in Cahors in southwestern France. Hillside vines were once prized there but this is the only one now planted.A younger generation of winemakers has created reasons to care about Cahors.


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Cider Moves Beyond the Apple

Fri, 18 Aug 2017 19:28:10 GMT

Perry, the traditional name for pear cider, at Blackduck Cidery in Ovid, N.Y.Pear, quince, strawberry: All kinds of flavors are being brought into play by cider makers big and small.


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Cooking Techniques

Mon, 22 Sep 2014 22:26:46 GMT

A library of more than 50 videos demonstrating simple skills that home cooks should master.



Pursuits: On the Cocktail Trail in Brazil, a Favorite Spirit Gets Frisky

Thu, 05 Oct 2017 17:03:10 GMT

A bartender at Frank Bar in São Paulo.In São Paulo, bartenders are using a variety of cachaças (some of them vintage) to make inventive drinks — and to perfect the caipirinha.


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Heads Up: In Landlocked Milan, Try the Fish

Thu, 21 Sep 2017 17:11:00 GMT

Prawn marinated in yuzu and served with apple sauce and yuzu granita at Alice, a seafood restaurant in Milan.Thanks to the presence of the country’s biggest and most important fish market, Milan’s post-Expo restaurant landscape serves the highest quality seafood.


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Bites: A Chicago Restaurant With an Impressive Pedigree and a Nordic Soul

Sat, 09 Sep 2017 10:00:15 GMT

Meringue with buttermilk, rhubarb and flowers at Elske.Elske, which opened in December in the restaurant-rich West Loop, offers a relatively affordable tasting menu and à la carte options that nimbly blend Midwestern and Nordic sensibilities.


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