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Q&A
Hot Spring in Paris
An interview with Daniel Rose, the American chef of the most buzzed-about restaurant in Paris. (By Louisa Chu)
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The Ten
Hot Chocolate Indulgence
Variations on the classic that will keep you warm until spring. (By Aida Mollenkamp)
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Gear
Hot Grilling Action
Tools for grilling that won’t get you burned. (By Louisa Chu)
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The Ten
Hand Warmers
Drinks that’ll keep you warm inside even when it’s cold outside. (By Aida Mollenkamp and Regan Burns)
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Travel
The Other Napa
What’s worth doing in the Napa Valley: a travel guide to the wine country. (By Ella Lawrence)
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The Ten
10 Vegan Lunch Recipes
Main dishes and desserts to pack and go. (By Roxanne Webber)
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The Juice
Pairing Sunshine with a Wine's Tart Spritz
Iberian whites are like a splash of lemon juice on seafood. (By Jordan Mackay)
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Supertaster
Green Your Hangover
This week’s mission: An ecofriendly vodka gift pack and some meatless taco and burger mixes. (By James Norton)
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Gear
The Scoop
Unusual tools for scooping and presenting ice cream. (By Louisa Chu)
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The Ten
Shaved Ice Treats
Ten frozen concoctions to help you chill out this summer. (By Kate Ramos)
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The Ten
The Secret's in the Spice Mix
National heritages hinge on these exact blends. (By Jason Horn)
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Shelf Life
A World of Sours
Memories of Philippine Kitchens explores the many flavors of the Philippines. (By Sara Dickerman)
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Feature
Fake Accent
Some foods you think are “ethnic” actually aren’t. (By Margot Kaminski)
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Feature
Down-Home Prosciutto
The country ham is our native prosciutto or serrano, though most Southerners wouldn’t dream of throwing an uncooked leg on a deli slicer and shaving some to go with the asparagus. Most Northerners, meanwhile, have never heard of... (By Sue Moore)
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Feature
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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