Food
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The Pavlova Begs for Improvisation
In 1905, the prima ballerina Anna Pavlova premiered a solo ballet created just for her, “The Dying Swan,” which she…
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Just in Time for Grilling Season
Heritage Foods now offers linguiça from the sausage maker the Mayor, in Richmond, Va. The signature Portuguese sausage harbors the…
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A Beloved Indigenous Dessert Evolves With Each Generation
Rose Shields-Jefferson, a Chickasaw Nation elder and the firstborn of 13 children, leaned into her computer screen, her red and…
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The Most Flavorful Easter Ham Starts on the Stove
At the chef Gabriel Kreuther’s New York City restaurant, reclaimed wood beams ringing the dining room evoke the timber homes…
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A Matzo-Based Brittle for the Modern Age
Like so many others, I, for years, drizzled chocolate over matzo for my children at Passover, so I was no…
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An Exuberant Take on Onions and Rice, for Passover and Beyond
In 2015, the Rabbinical Assembly, an international organization of Conservative Jewish rabbis, revoked the longstanding prohibition of eating ...
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When Restaurants Are Closed on Mondays
Welcome to Where to Eat, the new newsletter about restaurants for The New York Times, with my recommendations! Chances are…
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One Pizza at a Time, He Defined the New York Slice
I first saw Domenico DeMarco in action more than 20 years ago, although if you ever saw him at work…
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The Art of Making Thai Noodles, Far From Thailand
In Thailand, pad Thai, pad see ew and pad kee mao are just three of countless popular noodle dishes. But…
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For Afghans Abroad, Nowruz Is a Chance to Reflect
Durkhanai Ayubi laughed as she recalled peeling walnuts as a child for haft mewa, a beloved Nowruz dish of her…