The New York Times – T Magazine:
Aspics and other savory gelatins are popular again, this time with top-notch ingredients and a refined, ultramodern look.
Category: Cooking and Cookbooks
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A D.I.Y. Cooking Course in Mexico City
The New York Times – Frugal Traveler:
Instead of an expensive weeklong culinary program, our columnist sampled three day classes, and learned a few things about mole sauce, tacos al pastor and local culture.
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A Tropical, Chewy Lunar New Year Dessert
The New York Times – T Magazine:
The writer and curator Su Wu’s version of tang yuan reflects her family’s history and her life in Mexico City.
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Pableaux Johnson, the Heart of New Orleans Hospitality, Dies at 59
The New York Times – Travel:
As a photographer, cook and writer, he united communities through shared meals, vivid storytelling and a deep love of the city’s traditions.
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How My Trip to Quit Sugar Quickly Became a Journey Into Hell
The New York Times – Travel:
For my whole life, I’ve been a hard-core sweets junkie. Could a spa help me quit in a week?