The New York Times – Travel:
Exciting young chefs wielding a palette of spices from places like Korea, Latin America and Morocco are turning the capital of Europe into a culinary upstart.
Category: Cooking and Cookbooks
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How Crudités Became an Art Form
The New York Times – T Magazine:
Blessed with an ever-widening array of fancy heirloom produce, chefs are turning uncooked vegetables into edible sculptures.
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Inside the Governors Ball 2024 Oscars Party
The New York Times – Film:
Emma Stone and Christopher Nolan were among the winners celebrating at the official after-party of the Academy Awards.
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The Los Angeles Restaurant That Sold Hollywood on Mexican Food
The New York Times – Travel:
Marlon Brando dropped by once a week. Quentin Tarantino mixed margaritas at the bar. Casa Vega opened nearly 70 years ago in Sherman Oaks, and it’s still a beloved industry hangout.
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What Do We Gain by Eating With Our Hands?
The New York Times – T Magazine:
The sense of touch can be a crucial part of dining, one thing that some cultures have understood better than others.
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How Shaved Ice Took Over the Dessert Menu
The New York Times – T Magazine:
Plus: a pixelated chair, houseplant-centered art and more from T’s cultural compendium.
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Why Bakers Are Suddenly Embracing Fondant
The New York Times – T Magazine:
Long snubbed by serious pastry chefs, the most malleable of icings is making a comeback.
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For Valentine’s Day, Should You Cook Dinner on a First Date?
The New York Times – Fashion & Style:
Drinks out are out, dinner in is in. We spoke to three pairs who made the risky choice of sharing a kitchen table with a stranger.