The New York Times – T Magazine:
The Opening Ceremony founders Humberto Leon and Carol Lim closed out Lunar New Year with a dinner among friends in the glow of a full moon.
Category: Cooking and Cookbooks
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What Does the End of Beef Mean for Our Sense of Self?
The New York Times – T Magazine:
When it comes to America’s legacy of Manifest Destiny, there’s perhaps no meal more symbolic than a bleeding steak. So who are we now that we’re consuming less red meat?
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Will It Croqueta? Miami Pushes the Limits of a Favorite Snack.
The New York Times – Travel:
These creamy finger foods have come in flavors like ham, chicken or fish. But a new generation of chefs is experimenting.
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A New Wave of Plant-Based Mexican Cooking
The New York Times – T Magazine:
Plus: an island auberge, nail polish from Harry Styles and more from T’s cultural compendium.
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What We Write About When We Write About Food
The New York Times – T Magazine:
Since the days of the Greeks, writers have been consumed by their meals. But are we writing about food — or is food a metaphor for something less palatable?
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The Godmother of ‘Plant-Based’ Living
The New York Times – Fashion & Style:
Frances Moore Lappé, the author of “Diet for a Small Planet,” which was published 50 years ago and spurred a movement toward vegetarianism, looks back on her legacy.
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The Godmother of ‘Plant-Based’ Living
The New York Times – Fashion & Style:
Frances Moore Lappé, the author of “Diet for a Small Planet,” which was published 50 years ago and spurred a movement toward vegetarianism, looks back on her legacy.