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- Tue, 14:54: Manafort Is the Tip of the Iceberg https://t.co/YWcsOmLJIQ
- Tue, 15:48: RT @paulkrugman: Not the first to say this, but If Trump does fire Mueller, it will be time for massive public demonstrations. https://t.co…
- Tue, 15:51: RT @Mikel_Jollett: Mueller is a decorated Vietnam vet & FBI Director under 2 presidents. Trump has been sued 3,500 times. Which one is ly…
- Tue, 15:54: RT @JohnFugelsang: Kelly says Civil War could've been avoided if we'd compromised on owning humans as livestock. Now he's got to get back t…
- Tue, 17:10: RT @ProudResister: John Kelly on Fox News: “It is very distracting to the President as it would be to any citizen to be investigated.” Tha…
- Tue, 20:23: Halloween candy, ranked https://t.co/GWSnkarkSU via @voxdotcom
- Tue, 20:41: RT @Kasparov63: Yes, the Golden Age, when machines were weak and my hair was strong! https://t.co/lw1sTAANrp
- Tue, 21:56: New kitchen faucet: shiny! https://t.co/XwnDFFWaTD
- Wed, 06:26: RT @Alt_FedEmployee: Open letter to GOP: If you think the Civil War could be avoided with compromise, the KKK/neo-nazis have good people,…
- Wed, 06:28: RT @ShaunKing: Again, a white man shot FIVE HUNDRED PEOPLE in Las Vegas and Trump had NOTHING. Zilch No solutions. No policies. No ide…
Nov. 1st, 2017
Food! Glorious Food!
Nov. 1st, 2017 12:39 pmFrom Hurricanes to Protest Movements, Food Is a Way In
More often than not, food offers a powerful, surprising and sometimes uplifting path through difficult news events.
By KIM SEVERSON
Thanks to Wall St., There May Be Too Many Restaurants
After years of explosive growth, there is a glut of fast-food and casual restaurants, industry experts say. Sales are slumping, and some businesses are faltering.
By RACHEL ABRAMS and ROBERT GEBELOFF
A Beer Festival in China Has German Roots, but No Lederhosen
Thousands attended the Qingdao International Beer Festival this summer in China. If it looks like Oktoberfest, there is a good reason.
Photographs and Text by BRYAN DENTON
If You Missed Diwali in India, Dallas Is the Place to Be
The city’s annual Hindu festival of lights, a food lover’s delight, is one of America’s largest and latest.
By PRIYA KRISHNA
José Andrés Fed Puerto Rico, and May Change How Aid Is Given
The chef’s huge effort is just the latest led by cooks, who are showing a more agile, locally based way to feed people after a disaster.
By KIM SEVERSON
France, Land of Croissants, Finds Butter Vanishing From Shelves
A price spike has led to sporadic shortages in one of the world’s most butter-loving countries, prompting both mock panic and real anxiety.
By AURELIEN BREEDEN
THE FOOD ISSUE
The Dinners That Shaped History
A party that made Henri Rousseau famous, the gumbo that fueled the fight against segregation and the banquet that spoiled a presidential campaign.
By JESSICA B. HARRIS, BEE WILSON and BRENDA WINEAPPLE
GLOBAL SHOPPING
Come for the Shopping, Stay for the Food
Restaurants are playing a more visible role in stores as retailers try to make shopping fun and homey. Sometimes the menu draws people in to shop.
By MELANIE ABRAMS
What’s Your Thanksgiving Story?
So many people take part in this American holiday, yet it’s unique to everyone. And so we’d love your personal snapshot of the day.
By THE NEW YORK TIMES
WHAT TO COOK
What to Cook Right Now
Make David Tanis’s recipe for a wild mushroom and winter squash curry, or if that’s not your jam, try Tejal Rao’s recipe for katsudon.
By SAM SIFTON
Ever Heard of Burmese Sushi Counters? You’ve Probably Been to One
Immigrants from Myanmar have found a business niche rolling and selling a Japanese delicacy in grocery stores across the country.
By MIRIAM JORDAN
WHAT TO COOK
What to Cook This Weekend
Invite a few friends over, and feed them in any number of special ways.
By SAM SIFTON
WHAT TO COOK
The Best Midweek Chicken Parm
Chicken thighs, crushed tomatoes, mozzarella, some Parmesan, a lemon and red-pepper flakes, and you’re on your way to dinner.
By SAM SIFTON
FOOD
A Warming Curry for Fall
City Kitchen
By DAVID TANIS
Recipe: Winter Squash and Wild Mushroom Curry
The Fondue Party
By Tejal Rao
WINE, BEER & COCKTAILS
Bars Are Putting On the Ritz With an Old Drink: The Tuxedo
By ROBERT SIMONSON
Recipes: Tuxedo | Tuxedo No. 2
WINE, BEER & COCKTAILS
From Crozes-Hermitage, an Extra Dimension After Delicious
Wine School
By ERIC ASIMOV
More often than not, food offers a powerful, surprising and sometimes uplifting path through difficult news events.
By KIM SEVERSON
Thanks to Wall St., There May Be Too Many Restaurants
After years of explosive growth, there is a glut of fast-food and casual restaurants, industry experts say. Sales are slumping, and some businesses are faltering.
By RACHEL ABRAMS and ROBERT GEBELOFF
A Beer Festival in China Has German Roots, but No Lederhosen
Thousands attended the Qingdao International Beer Festival this summer in China. If it looks like Oktoberfest, there is a good reason.
Photographs and Text by BRYAN DENTON
If You Missed Diwali in India, Dallas Is the Place to Be
The city’s annual Hindu festival of lights, a food lover’s delight, is one of America’s largest and latest.
By PRIYA KRISHNA
José Andrés Fed Puerto Rico, and May Change How Aid Is Given
The chef’s huge effort is just the latest led by cooks, who are showing a more agile, locally based way to feed people after a disaster.
By KIM SEVERSON
France, Land of Croissants, Finds Butter Vanishing From Shelves
A price spike has led to sporadic shortages in one of the world’s most butter-loving countries, prompting both mock panic and real anxiety.
By AURELIEN BREEDEN
THE FOOD ISSUE
The Dinners That Shaped History
A party that made Henri Rousseau famous, the gumbo that fueled the fight against segregation and the banquet that spoiled a presidential campaign.
By JESSICA B. HARRIS, BEE WILSON and BRENDA WINEAPPLE
GLOBAL SHOPPING
Come for the Shopping, Stay for the Food
Restaurants are playing a more visible role in stores as retailers try to make shopping fun and homey. Sometimes the menu draws people in to shop.
By MELANIE ABRAMS
What’s Your Thanksgiving Story?
So many people take part in this American holiday, yet it’s unique to everyone. And so we’d love your personal snapshot of the day.
By THE NEW YORK TIMES
WHAT TO COOK
What to Cook Right Now
Make David Tanis’s recipe for a wild mushroom and winter squash curry, or if that’s not your jam, try Tejal Rao’s recipe for katsudon.
By SAM SIFTON
Ever Heard of Burmese Sushi Counters? You’ve Probably Been to One
Immigrants from Myanmar have found a business niche rolling and selling a Japanese delicacy in grocery stores across the country.
By MIRIAM JORDAN
WHAT TO COOK
What to Cook This Weekend
Invite a few friends over, and feed them in any number of special ways.
By SAM SIFTON
WHAT TO COOK
The Best Midweek Chicken Parm
Chicken thighs, crushed tomatoes, mozzarella, some Parmesan, a lemon and red-pepper flakes, and you’re on your way to dinner.
By SAM SIFTON
FOOD
A Warming Curry for Fall
City Kitchen
By DAVID TANIS
Recipe: Winter Squash and Wild Mushroom Curry
The Fondue Party
By Tejal Rao
WINE, BEER & COCKTAILS
Bars Are Putting On the Ritz With an Old Drink: The Tuxedo
By ROBERT SIMONSON
Recipes: Tuxedo | Tuxedo No. 2
WINE, BEER & COCKTAILS
From Crozes-Hermitage, an Extra Dimension After Delicious
Wine School
By ERIC ASIMOV