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Recipes for New Year’s Eve
By Sam Sifton |
NYTimes
| NYT > Food |
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Cooking Chicken Soup for Joy and Wellness
By Eric Kim |
NYTimes
| NYT > Food |
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Our Favorite Food Stories of 2021
By |
NYTimes
| NYT > Food |
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Apps for Travelers Dreaming of Their Next Trip
BY STEPHANIE ROSENBLOOM |
NYTimes
Travel |
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Haunting the Coast of Spain: The Ghost Hotel of Algarrobico
BY RAPHAEL MINDER |
NYTimes
Travel |
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Economy Candy, a New York Sweet Shop Out of Childhood Dreams
By Reggie Nadelson |
NYTimes
| NYT > Food |
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How to Spot Those Pesky (and Expensive) Lodging Fees
BY ELAINE GLUSAC |
NYTimes
Travel |
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With a Spin and a Twist, Sardinian Pasta Brings the Party
By Florence Fabricant |
NYTimes
| NYT > Food |
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Zoe Adjonyoh on Decolonizing the Food Industry
By Florence Fabricant |
NYTimes
| NYT > Food |
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A Rainbow of Cooking Dishes
By Florence Fabricant |
NYTimes
| NYT > Food |
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A Jammy Condiment With Smoky Heat
By Florence Fabricant |
NYTimes
| NYT > Food |
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What to Cook Right Now
By Sam Sifton |
NYTimes
| NYT > Food |
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Where to Find Italian Beef Outside Chicago
By Robert Simonson |
NYTimes
| NYT > Food |
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Helping to Reveal a Still-Shuttered World
BY STEPHEN HILTNER AND PHAEDRA BROWN |
NYTimes
Travel |
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What to Cook This Week
By Sam Sifton |
NYTimes
| NYT > Food |
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Sardi’s Is Back After 648 Days, Its Fortunes Tied to Broadway
By Michael Paulson |
NYTimes
| NYT > Food |
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What to Cook This Weekend
By Sam Sifton |
NYTimes
| NYT > Food |
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Bubbly New Year’s Cocktails to Ring In 2022
By Rebekah Peppler |
NYTimes
| NYT > Food |
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How We’re Holding It Together
By Melissa Kirsch |
NYTimes
| NYT > Food |
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A Creamy, Wine-Braised Chicken Recipe to Celebrate Simply
By Melissa Clark |
NYTimes
| NYT > Food |
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A Soup That Tastes Like Being Home for the Holidays
By Jamie Feldmar |
NYTimes
| NYT > Food |
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What to Cook Right Now
By Sam Sifton |
NYTimes
| NYT > Food |
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It’s Not How Much You Fly, It’s How Much You Spend
BY ELAINE GLUSAC |
NYTimes
Travel |
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Commerce Inn, and More NYC Restaurant Openings
By Florence Fabricant |
NYTimes
| NYT > Food |
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Kellogg Workers Ratify Contract After Being on Strike Since October
The union representing about 1,400 striking Kellogg employees said Tuesday that they had ratified a new contract, bringing an end to a strike that began in early October and affected four of the company's cereal plants in the United States.
By Noam Scheiber |
NYTimes
Food |
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Restaurant Review: Hawksmoor, a London Steakhouse in Gramercy Park
By Pete Wells |
NYTimes
| NYT > Food |
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A Panettone Baked in Prison, and It’s One of Italy’s Best
An employment program near the city of Padua assists inmates in developing life skills while earning a living wage.
By Matteo de Mayda |
NYTimes
Food |
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Nonalcoholic Rosés for Celebrations
By Florence Fabricant |
NYTimes
| NYT > Food |
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How Truck Drivers Cook on the Road
By Priya Krishna |
NYTimes
| NYT > Food |
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Cooking Toward Christmas
By Sam Sifton |
NYTimes
| NYT > Food |
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How to Eat Oysters
By Melissa Clark |
NYTimes
| NYT > Food |
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The Highlight of Mary and Paul McCartney’s Holiday Is Yorkshire Pudding
By Julia Moskin |
NYTimes
| NYT > Food |
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These Poached Eggs Aren’t Picture-Perfect. That’s What Makes Them Beautiful.
By Genevieve Ko |
NYTimes
| NYT > Food |
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Garlic Chicken and Other Holiday Stars
By Emily Weinstein |
NYTimes
| NYT > Food |
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On Cruise Ships, Omicron Puts Safety Protocols to the Test
BY CEYLAN YEGINSU |
NYTimes
Travel |
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What Stone Soup Means to a Seasoned Chef
By Gabrielle Hamilton |
NYTimes
| NYT > Food |
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Cultivating Olives on the Slopes of Mount Etna
BY MARTA GIACCONE |
NYTimes
Travel |
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India Cities Ban Eggs, Drawing a Backlash
By Suhasini Raj |
NYTimes
| NYT > Food |
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What to Cook This Week
By Sam Sifton |
NYTimes
| NYT > Food |
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12 Easy, One-Bowl Cookies for a Simply Sweet Season
By Margaux Laskey |
NYTimes
| NYT > Food |
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Welcoming Brighter Days on Yalda With Pomegranates
By Naz Deravian |
NYTimes
| NYT > Food |
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The Savory Side of Baking With Dorie Greenspan
By Florence Fabricant |
NYTimes
| NYT > Food |
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A Damien Hirst Touch for the Table
By Florence Fabricant |
NYTimes
| NYT > Food |
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A Truffle Imbued With Winter Whimsy
By Florence Fabricant |
NYTimes
| NYT > Food |
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Julie Green’s ‘First Meals’ on View
By Florence Fabricant |
NYTimes
| NYT > Food |
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Treasures From the Silk Road
By Florence Fabricant |
NYTimes
| NYT > Food |
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Let the Fulton Fish Market Handle the Feast
By Florence Fabricant |
NYTimes
| NYT > Food |
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Soda Shop Chains Are Taking Hold of the West
By Victoria Petersen |
NYTimes
| NYT > Food |
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What to Cook Right Now
By Sam Sifton |
NYTimes
| NYT > Food |
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Fish Stew With Radicchio-Fennel Salad and Granita
By David Tanis |
NYTimes
| NYT > Food |
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