Jun. 28th, 2017

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A Letter From the Editor
By SAM SIFTON
This is an important day in the history of NYT Cooking.

SOCIAL STUDIES
The newly diverse crowd at the Abbey, a popular gay bar in West Hollywood, Calif., has drawn complaints from some of the regulars.
How ‘Gay’ Should a Gay Bar Be?
By JIM FARBER
What does the label even mean in a time of sexual fluidity? And what about the ‘bachelorette party’ problem?

ABC Settles with Meat Producer in ‘Pink Slime’ Defamation Case
By DANIEL VICTOR
The network did not apologize or retract its reports, which questioned the safety of a common meat product.

Susan Ungaro will step down as president of the James Beard Foundation, effective Dec. 31, after 11 years at its helm.
James Beard Foundation President Will Step Down
By FLORENCE FABRICANT 1:03 PM ET
Susan Ungaro, who helped lead the culinary organization back from a financial scandal, plans to retire at the end of the year.

Food & Wine Magazine Will Leave New York for Alabama
By STEPHANIE STROM
The move reflects a changing business in which traditional food magazines, and a Manhattan address, are less important.

U.S. Suspends Beef Imports From Brazil
By DOM PHILLIPS
The decision by the Department of Agriculture, citing safety concerns, is a blow to Brazil’s meat industry, which is reeling from bribery accusations.

Take Feta. Add Frites. Stir in European Food Rules. Fight.
By JAMES KANTER
European Union regulations protecting consumers and preserving culinary cultures often create tension, sometimes even with the United States.

PROTOTYPE
Karina Garcia, 23, at her home in Riverside, Calif. Ms. Garcia is a YouTube celebrity famous for her slime videos.
Feel the Noise: Homemade Slime Becomes Big Business
By CLAIRE MARTIN
The market for slime — a sticky substance in a multitude of colors — is thriving in a cottage industry run by fourth-graders, teenagers and young adults.

A 20-Pound Lobster Impresses Airport Security, but It’s No Record Breaker
By MATTHEW HAAG
A passenger took the colossal crustacean through Boston Logan International Airport, but it was no match for Big Jake.

The Most Delicious Summer on Record
By THE NEW YORK TIMES
Advice for camp cooking, picnics and potlucks, along with recipes, cocktails, frozen desserts and a taste-test of the best supermarket hot dogs.
Jason Fujikuni

Grab Your Picnic Baskets: The Party’s Moving Outside
By TEJAL RAO
Experienced outdoor diners say planning is crucial: scouting a spot, bringing the right extras and finding a spot on the menu for fried chicken.

Picnic Ideas From the Fortnum & Mason Cookbook
By FLORENCE FABRICANT
Written by the British food critic Tom Parker Bowles, this cookbook includes English recipes for a plethora of stately occasions.

The 10 hot dogs that were part of the taste test, clockwise from top left: Applegate, Nathan’s, Oscar Mayer, Wellshire Farms, Boar’s Head, Trader Joe’s, Niman Ranch, Ball Park, Brooklyn Hot Dog Company and Hebrew National.



We Taste-Tested 10 Hot Dogs. Here Are the Best.
By JULIA MOSKIN
Sam Sifton, Melissa Clark and Julia Moskin tried 10 hot dogs for cookout season.
Want to Choose the Best Hot Dogs? Learn What the Labels Mean

Upscale Food and Gear Bring Campsite Cooking Out of the Wild
By KIM SEVERSON
A new generation of campers is making Instagram-ready meals, aided by lighter equipment and new options for fresh food and coffee.

The Secret to a Great Potluck? It’s Not the Food
By MELISSA CLARK
Everyone wins when a group meal is carefully planned.
Recipes: Pickled Deviled Eggs | Tomato and Zucchini Casserole With Crisp Cheddar Topping

EAT
Kubaneh (Yemeni pull-apart rolls).
Before Croissants, There Was Kubaneh, a Jewish Yemeni Delight
By TEJAL RAO
Sweet and supple, this bread is shot through with fat to create a melting, airy bread.
Recipe: Kubaneh (Yemeni Pull-Apart Rolls)
EAT
A Gazpacho Recipe to Follow — Then Discard
By SAMIN NOSRAT
Gazpacho.
Gentl and Hyers for The New York Times
Sometimes creating the best version of a classic dish requires you to taste your way to perfection.
Recipe: Gazpacho

COOKING
How to Make Ice Cream
By MELISSA CLARK
In this guide, you will learn how to make four essential ice cream base recipes — custard, Philadelphia-style, nondairy and no-churn — and look at flavorings, mix-ins and toppings.


The Joys of a Classic Ice Cream Sandwich
By SAMANTHA SENEVIRATNE
The hand-held combination of a chocolate base and vanilla ice cream is sure to please everyone.
Recipes: Ice Cream Sandwiches


George Clooney’s Tequila Company Sold for Up to $1 Billion
By MICHAEL J. de la MERCED
Casamigos, which the actor founded with the entertainment impresario Rande Gerber, drew the attention of the spirits giant Diageo.

These Drinks Have a Secret
By ALISON ROMAN
For those who yearn for the crisp, complex notes of wine or a cocktail but don’t necessarily want the alcohol content, there’s the mocktail.

Three rosé cocktails, from left: City of Rosés, Rosé Royale and Sagaponack sangria.
Rosé Makes a Peachy Base for Summer Cocktails
By FLORENCE FABRICANT
The wine adds freshness, flavor and color to several popular new drinks.

20 Wines Under $20: The Savory Side of Rosé
By ERIC ASIMOV
The best rosés hide among the annual deluge of fashionable summer wines. Seek them out and find a delicious reward.


Alain Senderens, a Chef Who Modernized French Food, Dies at 77
By WILLIAM GRIMES
Mr. Senderens, one of the most adventurous of the founding fathers of nouvelle cuisine, produced dishes that could entice and, on occasion, shock.

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