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Story
Hot Spring in Paris
An interview with Daniel Rose, the American chef of the most buzzed-about restaurant in Paris.
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Recipe
Crawfish Boil
Why not do your own boil?
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Recipe
Soft Pretzel Rolls
Tastes like a pretzel, looks like a roll.
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Story
The Other Napa
What’s worth doing in the Napa Valley: a travel guide to the wine country.
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Story
10 Raw Egg Cocktails
A meal and a drink in a glass.
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Story
The Scoop
Unusual tools for scooping and presenting ice cream.
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Story
Canned Beer That's Actually Good
Craft brewers see sense in cans.
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Story
Our Favorite Butchers
We go for the real meat, the sustainably farmed, humanely raised and slaughtered, heritage, no-hormone, quality product, and for guys behind the counter knowledgeable enough to tell us where the meat came from and how to cook it.
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Story
Fake Accent
Some foods you think are “ethnic” actually aren’t.
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Recipe
Pistachio Shortbread
These buttery, nutty cookies are hard to resist.
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Recipe
White Sturgeon with Couscous and Spicy Eggplant
This dish has the best contrasts in flavor and in texture.
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Recipe
Mixed Tempura of Misty-Fried Shrimp, Scallop-Stuffed Shiitake Mushrooms, Eggplant, and Spicy Leaves
Mixed Tempura of Misty-Fried Shrimp, Scallop-Stuffed Shiitake Mushrooms, Eggplant, and Spicy Leaves
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Recipe
Moulard Duck Breasts Grilled Over Charcoal or Lava Stones
Moulard Duck Breasts Grilled Over Charcoal or Lava Stones
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Ingredient
Tarragon
tarragon
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Ingredient
Mullet
mullet
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