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Sunday, 7 March 2021

What to Cook This Week


By Sam Sifton | NYTimes | NYT > Food | Disclosure
Posted by Renato Toffanin at 16:55 No comments:
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Labels: Food, Gabrielle Hamilton’s steak tartare is both familiar and brand-new. Make it soonest., NYT, NYT > Food, NYTimes

For Planet Earth, No Tourism is a Curse and a Blessing


BY LISA W. FODERARO | NYTimes Travel | Disclosure
Posted by Renato Toffanin at 14:41 No comments:
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Labels: Air Pollution, Carbon Capture and Sequestration, Cruises, Global Warming, IFTTT, Noise, NYT, NYTimes, Ships and Shipping, Travel, Travel and Vacations, Whales and Whaling, Wildlife Trade and Poaching

In Hawaii, Reimagining Tourism for a Post-Pandemic World


BY TARIRO MZEZEWA | NYTimes Travel | Disclosure
Posted by Renato Toffanin at 13:41 No comments:
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Labels: Coronavirus (2019-nCoV), IFTTT, NYT, NYTimes, Shutdowns (Institutional), Travel, Travel and Vacations

Saturday, 6 March 2021

Anna Majani, Grande Dame of Fine Chocolate, Dies at 85


By Emma Bubola | NYTimes | NYT > Food | Disclosure
Posted by Renato Toffanin at 00:55 No comments:
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Labels: Food, founded in the 18th century, into design objects. She died of Covid-19., NYT, NYT > Food, NYTimes, She turned chocolates from her family company

Friday, 5 March 2021

Restaurant Dining and Mask Use Linked to Virus Spread


By Roni Caryn Rabin | NYTimes | NYT > Food | Disclosure
Posted by Renato Toffanin at 23:55 No comments:
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Labels: Food, In U.S. counties without mask requirements last year, infections and death rates rose., NYT, NYT > Food, NYTimes, or in which restaurants reopened

Esca, a Seafood Standout in the Theater District, Closes


By Brett Anderson | NYTimes | NYT > Food | Disclosure
Posted by Renato Toffanin at 22:55 No comments:
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Labels: Food, NYT, NYT > Food, NYTimes, says the location became a liability in the pandemic., The chef Dave Pasternack, who bought the restaurant from the Batali & Bastianich Hospitality Group

What to Do This Weekend


By Melissa Kirsch | NYTimes | NYT > Food | Disclosure
Posted by Renato Toffanin at 22:55 No comments:
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Labels: ‘Coming 2 America, ’ ‘The Real World’ reunion and other throwbacks., Food, NYT, NYT > Food, NYTimes
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Renato Toffanin
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Blog archive

  • ▼  2021 (310)
    • ▼  March (37)
      • What to Cook This Week
      • For Planet Earth, No Tourism is a Curse and a Bles...
      • In Hawaii, Reimagining Tourism for a Post-Pandemic...
      • Anna Majani, Grande Dame of Fine Chocolate, Dies a...
      • Restaurant Dining and Mask Use Linked to Virus Spread
      • Esca, a Seafood Standout in the Theater District, ...
      • What to Do This Weekend
      • David Mintz, Whose Tofutti Made Bean Curd Cool, Di...
      • A Practical Guide to Swallows, the Heart of Many C...
      • These Eggs Live Up to the Hype
      • Your Morning Granola Just Got an Upgrade
      • Restaurant Wine Directors Worry About the Future
      • What to Cook This Weekend
      • To Stay or Go? Even With Vaccines, Travel Planning...
      • The T List: Five Things We Recommend This Week
      • Texas Farmers Tally Up the Damage From a Winter St...
      • Finding Refuge, and a Snowy Owl, in Central Park
      • What Is Home?
      • What Our Food Staff Cooked Last Month
      • The Easy Delicious
      • A No-Recipe Recipe Manifesto
      • How Has a Pandemic Year Changed Your Idea of ‘Home?’
      • Will Fish Sauce and Charred Oranges Return the Wor...
      • Four Takeout-Only Restaurants From Franklin Becker...
      • How the Cookbooks of 2020 Tell the Stories of Our ...
      • How to Pretend You’re in the Riviera Maya, Mexico,...
      • Farther, Faster and No Sweat: Bike-Sharing and the...
      • This Cheese Is Made for Aging
      • New Meal Kit Options Beckon
      • A Caterer Opens a To-Go Operation in TriBeCa
      • Venison All the Way From Hawaii
      • This Book Covers the Hard Stuff
      • Vegan Chocolates Filled With Delights
      • Fire Damages Jones’ Bar-B-Q, a Historic Black-Owne...
      • Sometimes All You Need Is a Perfect Rotisserie Chi...
      • Stop and Make This Rice Pudding
      • Surf’s Up. The Temperature Isn’t.
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