The New York Times – Fashion & Style:
The chef, author and actress, whose children’s book, “Seasons of Splendour,” was reissued this month, refuses to be boxed in.
Category: Recipes
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Does Korean Cuisine Belong to Korea?
The New York Times – T Magazine:
South Korea has sought to protect and enshrine its national dishes — while also exporting its wonders to the world.
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From Adam Pendleton, Pancakes That Taste Like Perfection
The New York Times – T Magazine:
When it comes to cooking, the artist brings an attention to detail he normally saves for his studio practice.
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Laila Gohar on How to Make an Edible Centerpiece
The New York Times – T Magazine:
The chef and artist prepares one of her signature creations — a koi-shaped champagne jelly with a single rose nestled inside.
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The Milk and Cookies Cake Roxane Gay Swears By
The New York Times – T Magazine:
Frosted with buttercream and finished with chocolate chips, this confection is so good you don’t need a special occasion to bake it, the writer says.
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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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Recipes for Kids
The New York Times – Fashion & Style:
These flavorful and fun dishes have something for everyone.