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Thai Peanut Sauce Marries Well With Shrimp and Pineapple

Thai Peanut Sauce Marries Well With Shrimp and Pineapple

Shrimp and pineapple skewers with peanut sauce.

‘Store Bought’ Spoils the Potluck Spirit

‘Store Bought’ Spoils the Potluck Spirit

At this church supper in Georgia in 1951, the tables were laden with the donations of many.

A Hotel Restaurant With Neighborhood-Hangout Appeal

A Hotel Restaurant With Neighborhood-Hangout Appeal

Andrew White for The New York Times

Get the Party Started With Fried Grits Cubes and Bourbon Mayonnaise

Get the Party Started With Fried Grits Cubes and Bourbon Mayonnaise

Grits cakes with country ham and bourbon mayonnaise.

It Takes a Lot of Skill to Make a Restaurant Seem So Casual

It Takes a Lot of Skill to Make a Restaurant Seem So Casual

King, an unassuming SoHo restaurant owned by (from left) Jess Shadbolt, Clare de Boer and Annie Shi, has won wide acclaim for its small menu, which changes every day — twice.

Meat and Potatoes Made Magical

Meat and Potatoes Made Magical

A double-thick rib-eye for two cooks up juicier and more flavorful than two separate steaks.

In Pomerol, Wines of Grandeur From Modest Estates

In Pomerol, Wines of Grandeur From Modest Estates

Baptiste Guinaudeau, left, his father, Jacques, and Omri Ram at Lafleur in Pomerol. “These are not just family-owned estates, they are family-worked estates,” Mr. Ram said of Pomerol.

Anthony Bourdain Was a Teller of Often Unappetizing Truths

Anthony Bourdain Was a Teller of Often Unappetizing Truths

The former chef turned writer and TV host exposed the underbelly of restaurant culture and took viewers on far-flung culinary adventures with biting wit and a worldly outlook.

Hot Chocolate With a Kick

Hot Chocolate With a Kick

Spicy hot chocolate.

The One Item That Will Change Your Weeknight Cooking

The One Item That Will Change Your Weeknight Cooking

Roasting pork chops and brussels sprouts together (but on separate sheet pans) under high heat ensures evenly golden results.

A New School of Pastry Chefs Got Its Start in Architecture

A New School of Pastry Chefs Got Its Start in Architecture

Jennifer Yee’s take on an apple strudel at C. Ellet’s looks nothing like an apple strudel — it’s a crinkled, cylindrical whirl whose layers encase cardamom, sugar, oat streusel, apple compote and clarified butter.

The Kindest Cut of All: A Pork Rib With Slow-Cooked Comforts

The Kindest Cut of All: A Pork Rib With Slow-Cooked Comforts

With its deep pork flavor, the country-style rib is ideal in slow-cooked winter dishes like this pork stew with pears and sweet potatoes.

Butter Tarts, Canada’s Humble Favorite, Have Much to Love

Butter Tarts, Canada’s Humble Favorite, Have Much to Love

The butter tart is Canada’s gift to the dessert canon. Here, a tart at Don’s Bakery in Barrie, Ontario.

There Is a Free Lunch, After All. It’s at the Office.

There Is a Free Lunch, After All. It’s at the Office.

At the American Enterprise Institute, a conservative think tank in Washington, employees get a free buffet of dishes like prime rib, crab cakes and housemade beignets.

A Heady Mix of Food, Cocktails and Showmanship

A Heady Mix of Food, Cocktails and Showmanship

Arnaud Dissais, the head bartender at Daniel, preparing a Haiku, composed of the Japanese whiskey Hibiki, plum sake and Peychaud’s bitters, with rose petal jam and Amaro Montenegro.


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