Food: The Way We Eat: Three Ways Till Sunday
Get past the guilt for a summer weekend of lobster and leftovers.
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Journeys | Barcelona: Creative Plates at a Good Price in Barcelona
A growing number of Barcelona restaurants called bistronomics are dedicated to offering high quality, contemporary ? and yes, occasionally clever ? cooking at reasonable prices.
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Weekend in New York | Hotel Bars: High on the View as Much as the Cocktails
From swanky Midtown to the hip Lower East Side, a guide to imbibing in (and on) the city?s rooftop hotel bars.
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The Minimalist: 101 20-Minute Dishes for Inspired Picnics
Picnic foods need not be boring. With a little shopping, a little effort, and 20 minutes or less for assembly, you can easily vary the menu a bit.
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World Briefing | Europe: France: Reclassification of Certain Wines Challenged
The world of St.-Émilion wine was thrown into turmoil when a local court ruled that the latest reclassification of these Bordeaux wines, made in 2006, was not impartial and should be annulled.
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Sweet Heat: For Jamaicans, It?s About Jerk
Done right, jerk is one of the great barbecue traditions of the world, up there with Texas brisket and Chinese char siu.
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The Pour: Reds on Ice? It?s Not Heresy
Red wine can be enjoyed at a temperature that refreshes, restores and revitalizes even the most exhausted soul.
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For the Drama of Rooftop Dining, the City Is a Backdrop
Many New Yorkers are part of a familiar urban scene ? the rooftop party ? and even the most humble of apartment dwellers have been known to sneak upstairs for a meal or a drink.
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Restaurants: Italian Beyond the Pasta
Bar Milano bungles many of the pasta (and risotto) dishes, and yet still manages to be an impressive restaurant.
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Dining Briefs: Clover Club and Pomme de Terre
At the Clover Club in Boerum Hill, try what are now known as pre-Prohibition drinks. Pomme de Terre is a self-consciously rendered bistro in Ditmas Park.
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Book Review: Mapping the Myriad Tastes of the ?Other China?
?Beyond the Great Wall? opens up vast worlds of other Chinas scarcely known to cooks and food lovers in the United States.
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A New York Expatriate?s Magnificent Obsession: Pizza
Jeff Varasano has spent much of the past decade trying to reverse-engineer his favorite New York pizza in his home in Atlanta.
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A Good Appetite: A Crisp, Made Truly Crisp
Most crisps and crumbles are squishy and jammy, but a friend got me thinking when she described her yen for a truly crispy crumble ? or crumbly crisp.
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Food Stuff: Coney Island? I?ll Drink to That
A collection of new beers by the Shmaltz Brewing Company of Saratoga Springs, N.Y., pays garish homage to Coney Island.
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Food Stuff: Home-Style Cookies and Cakes From an Upstate Kitchen
Lisa?s Cookie Shop in Warwick, N.Y., makes cookies and cakes that are anything but common.
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Food Stuff: Italian Gelati and Sorbetti That Are Cold but Not Hard
Menodiciotto, a company in Turin, Italy, packs its treats in oblong plastic foam boxes, which seem to help them retain their creamy texture.
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The 11 Best Foods You Aren't Eating
An unusual list of foods that probably aren't in your shopping cart.
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Q & A: Fruit, Cut and Dried
How does dried fruit compare with fresh fruit in nutritional value?
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Really?: The Claim: Mayonnaise Can Increase Risk of Food Poisoning
Food poisoning typically spikes this time of year, and mayonnaise always attracts suspicion.
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The Lede: Tainted Tomatoes or Not?
Almost three months into a Salmonella outbreak, officials are starting to turn to other vegetables.
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The Lede: Google's Ethos, Applied to Dining
How would Google change the way a restaurant works?
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Off the Menu
Restaurant openings, closings and chefs on the move.
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Dining Calendar
Events, tours, tasting and demonstrations in the New York area.
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Letters: The Frost Is on the Mug (3 letters)
To the Editor:.
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Letters: Who Needs to Squint? (1 letter)
To the Editor:.
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