The New York Times – Travel:
A writer engaged the Scottish-Sikh chef Tony Singh to prepare a luxurious dinner at a Highlands lodge she’d rented. Would the haggis pakora live up to her dreams?
Category: Cooking and Cookbooks
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How to Cook With Flowers: 3 Recipes With Edible Blossoms
The New York Times – T Magazine:
A trio of Philadelphia-based chefs share recipes for foods in which blossoms are more than mere garnish.
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On a Hot Night in Bangkok, a Dinner on the Sidewalk
The New York Times – T Magazine:
While visiting her hometown, the chef Rose Chalalai Singh partnered with friends on a meal that celebrated Thai ingredients and traditions.
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In Copenhagen, a Pioneering Shop Owner Marks Her Next Chapter
The New York Times – T Magazine:
The owner of the Apartment, which introduced the concept of residential retail, invited friends for a dinner in her new gallery and guesthouse.
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In Notting Hill, Fashionable Sisters Host a Cambodian Feast
The New York Times – T Magazine:
Val Margulies and Vanda Heng Vong, the co-owners of a beloved London boutique, gave their friends and collaborators a taste of their childhoods.
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Why Is Everyone Obsessed With Bogs?
The New York Times – T Magazine:
From fashion to art, an explainer on our love of wetlands.
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What’s the Best Burrito in Los Angeles? Locals Share Their Favorites.
The New York Times – T Magazine:
From a vegetarian version with smoky salsa to a carne asada style that’s an after-school staple.
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How Jerk Became ‘a Culinary Language’
The New York Times – T Magazine:
Plus: an extraterrestrial vase, Art Deco earrings and more from T’s cultural compendium.