The New York Times – Travel:
The traditional Bedouin dish of bread, rice, lamb and yogurt is a talisman of identity in Jordan — and in various communities in suburban Detroit.
Category: Cooking and Cookbooks
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In Senegal, a Return to Homegrown Rice
The New York Times – Travel:
The country has remained mostly dependent on the grain’s importation since colonization in the 1800s. But some locals are trying to change that.
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The Thrilling Dare of Scorched Rice
The New York Times – Travel:
When browned on the bottom of the pot by a skilled cook, the grain is transformed into a complex delicacy, one prized by food cultures around the world.
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Seeing the World Through a Grain of Rice
The New York Times – Travel:
The widely consumed staple is freighted with history, and has as many culinary applications as it does meanings.
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Recipes for Kids
The New York Times – Fashion & Style:
These flavorful and fun dishes have something for everyone.
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Recipes for Kids
The New York Times – Fashion & Style:
These flavorful and fun dishes have something for everyone.
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In Oaxaca, a Meal to Celebrate a Pioneering Artist’s Legacy
The New York Times – T Magazine:
To fete the opening of a new exhibition of work by — and inspired by — Ana Mendieta, the curator Su Wu gathered friends for a comal-cooked brunch prepared by chef Thalia Barrios Garcia.
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In Oaxaca, a Meal to Celebrate a Pioneering Artist’s Legacy
The New York Times – T Magazine:
To fete the opening of a new exhibition of work by — and inspired by — Ana Mendieta, the curator Su Wu gathered friends for a comal-cooked brunch prepared by chef Thalia Barrios Garcia.
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The Latest Trend in Baking? Making a Mess
The New York Times – T Magazine:
A new generation of pâtissier is eschewing the primness and precision of traditional cakes and creating confections as delightful as they are subversive.