Food
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Celebrating the Roaring 2020s With a Bee’s Knees Cocktail
The Prohibition Era favorite is back on bar menus, with creative ingredients but the same inherent charm.
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El Fish Marisqueria, Seafood-Focused Mexican, Opens on the Upper West Side
Rotisserie chicken on the Upper East Side, a Turkish menu served on the Peninsula New York rooftop, and more restaurant…
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The Restless Quest for a Better Frozen Pizza
Since 1962, when the Minneapolis entrepreneur Rose Totino introduced it to American shoppers, frozen pizza has been an after-school snack,…
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Inflation Leads a New Generation to the Bread-Making Machine
Rediscovered in the early days of the pandemic, the mainstay of ’90s kitchens has become an indispensable tool for some…
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A Vegetarian Update for Old-School Tamale Pie
A bean-based chili and a little bit of spice bring this retro casserole into the modern age.
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The American Wine Industry Has an Old People Problem
To find an audience with younger consumers, American winemakers need to make changes, and fast, a new report finds.
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A Bright, Bold Citrus Salad Is Just the Start of This Dinner Party Menu
An Italian-style baked rice casserole and a gorgeous (and simple) almond cake round out this elegant dinner from David Tanis.
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Restaurant Review: Masalawala & Sons, Where the Food Is Bengali and the Mustard Oil Flows
In Park Slope, the team behind several bold Indian restaurants dives deep into homespun village cooking, with electrifying results.
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Foul Witch, From the Roberta’s Team, Opens in the East Village
An omakase spot that dives into Japanese history, a reopening for Noz Market, and more restaurant news.
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Fine Dining and the Ethics of Noma’s Meticulously Crafted Fruit Beetle
Since I read this month that Noma would pivot from a full-time restaurant to a kind of food laboratory and…