The New York Times – Travel:
Plus: a kaiseki restaurant on the Lower East Side, a new line of eclectic wallpaper and more recommendations from T Magazine.
Category: Restaurants
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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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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 T List: Five Things We Recommend This Week
The New York Times – Travel:
An homage to Indian jutti shoes, a Ping-Pong table that’s a canvas — and more.
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Tracing Mexico’s Complicated Relationship With Rice
The New York Times – Travel:
Having arrived in the country via the Spanish Conquest, the grain’s presence poses the question: What’s native, and what isn’t, when it comes to a nation’s culinary history?
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For Many Members of the Arab American Diaspora, Mansaf Offers a Taste of Home
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.