Food

Going Back to Eat in Midtown, Where the Main Dish Is New York, New York

Once, when a friend who lives in a small town had an overnight layover at Kennedy International Airport, I came…

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A Vodka Rises From the Smoke of the California Wildfires

Can there be an upside to wildfires that ravaged some California vineyards? At Hangar 1, a spirits company in Alameda,…

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One Baker’s Quest to Make Bread That Blurs Borders

TUCSON, Ariz. — The July sun was barely up, but the heat was already inching well above comfortable. Don Guerra…

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This Year’s Thanksgiving Feast Will Wallop the Wallet

Thanksgiving 2021 is shaping up to be the most expensive meal in the history of the holiday. Caroline Hoffman is…

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Temple Bar, a Moody Enclave for Martinis, Is Set to Reopen

Temple Bar, the clandestine bar on Lafayette Street that served up martinis, mood lighting and a downtown version of uptown…

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Pick a Card, Any Card, for Dinner Inspiration

Here’s a cunning little gift that gives back. Maggie Tang, Alaina Chou and Amy Yang, students at the University of…

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Anne Saxelby’s Legacy as a Champion of American Cheese

Anne Saxelby, who championed American artisanal cheeses for more than 15 years, died on Saturday. She was 40 and had…

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A New Cookbook by Indigenous People, for Indigenous People

The chiltepin is a tiny, powerfully spicy chile that’s the genetic grandparent of nearly every chile varietal cultivated in the…

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14 Vegetarian Soups and Stews for a Cozy Fall

Maybe you’ve noticed the chill in the air, or that the leaves are starting to turn shades of orange and…

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Bad News for Bourbon Lovers: No George T. Stagg in 2021

Among bourbon enthusiasts, the annual release of George T. Stagg, a barrel-proof, unfiltered bourbon produced by Buffalo Trace Distillery in…

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