Food
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The Egg Dish You Need to Make Right Now
A fragrant mash-up of shakshuka, eggs in purgatory and egg curry, this easy one-pan recipe can be made with pantry…
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Why Doubles Remain Trinidad’s Most Popular Food
This traditional dish, heady with spices and deeply satisfying, serves as a reminder of survival and possibility.
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The Timeless Appeal of Champagne and Fried Chicken
Which came first, the fried chicken or the Champagne? The answer doesn’t matter. What’s important is that they belong in…
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OK Class, First We Shoot the Deer
At Maysville High School in Maysville, Mo., population 1,100, classes can be a little tough for the squeamish. Course work…
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Learn ‘Modernist’ Bread Making Basics With This Free Online Course
Peruse vintage home goods from Provence, pick up chocolate-dipped matzo and more food news.
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Learn to Bake in 5 Easy Recipes
The poet Emily Dickinson was an avid baker, and, on the back of a recipe card for coconut cake, she…
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At Stock Market Bar Night, Buy Low and Drink Up
In London, “competitive socializing” transforms pubs into stock exchanges, golf courses and cricket fields for those looking for more elaborate…
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Hello, Halloumi
A new recipe from Hetty Lui McKinnon combines salty halloumi cheese, jarred marinara and harissa for a fantastically easy five-ingredient…
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How Will I Know if My Braise Is Ready?
In the second installment of Ask Kenji, the cookbook author Kenji López-Alt tackles tough questions about tender meat.
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A Weeknight Skillet Chicken Dinner, Rich With Greens
This forgiving and adaptable weeknight dinner stars tender chicken thighs, braising greens and whole garlic cloves.
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