Food
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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…
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McDonald’s Ice Cream Woes Have Inspired Memes, Mockery and Now, a Federal Lawsuit
It’s a perennial lament of McDonald’s loyalists: Why are the ice cream machines always down? For fans of the fast-food…
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Crème de Cassis for the 21st Century
Eaten fresh, black currants are tart and herbaceous. They pop with an earthy funk, playing musty and acidic on the…
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12 Wines From Argentina and Chile to Seek Out
For many years I rarely found an emotional connection to South American wines. Not because they were bad. Malbec from…
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The Dreamiest Desserts Start With These Two Flavors
In Japan, you can buy Kit Kats that taste like green tea. In Canada, Lay’s potato chips can be ketchup…
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One Huge Hog, One Long Day and a Nourishing Southern Tradition
RIDGEVILLE, S.C. — It was 37 degrees at 4 a.m. in this small town about 40 minutes northwest of Charleston.…