The French will have to meet a welter of health and cultural requirements, but they still want to serve up…
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These easygoing bottles — red, white, rosé and sparkling — are perfect for relaxing and just right for watching the…
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These five easy recipes and tips turn savory charred vegetables into fresh, filling main dishes.…
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In an era of extreme lamination and viral hybrid pastries, the original model remains an absolute marvel.…
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Melissa Clark swaps Parmesan crisps for croutons in this quick, hearty no-cook recipe.…
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Pete Wells is moving on from his role as the Times restaurant critic, a job with many rewards and maybe…
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The Times’s restaurant critic is stepping down after a dozen years on the job. Here are some of his most…
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A former pop-singer, a YouTuber and a pioneering C.E.O. are among the select five given a special government designation. And…
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The competitions can seem almost an afterthought as the country rolls out 80 pop-up restaurants and countless dining experiences to…
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A chef offers expert advice on yielding perfectly succulent breasts and thighs (bone-in or boneless) every time.…
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