Dinning & Wine

Mark Peel, Who Helped Forge a New Culinary Path, Dies at 66

Mark Peel, one of a handful of young, educated California cooks enamored with local ingredients who emerged in the 1970s…

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The Understated Splendor of Grilled Oysters

My love of raw oysters began in 1988, when an 8-year-old me spent a warm summer evening on Cape Cod…

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What to Cook This Week

Good morning. Father’s Day, first day of summer, Bieber on the car radio as neighbors cruise to the beach: It’d…

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A Juneteenth of Joy and Resistance

Summers are special for African-Americans, a time to reunite with friends, dine alfresco and celebrate Juneteenth, the holiday that remembers…

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15 Hours and 9 Waffles Later, a Fantasy Football Punishment Is Complete

If Lee Sanderlin didn’t want to spend 15 hours in a Waffle House, with tens of thousands of people on…

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It’s Called ‘Best Gazpacho’ for a Reason

I received an email last week from a reader named Esmeralda in Madrid, who wrote that the summers there are…

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A Wine From Nowhere

These “amelioration techniques” were dishonest and fraudulent, as the producers tried to pass off their blends as Bordeaux or Burgundy.…

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It’s Time for Spinach Dip

People might be going to restaurants and having friends over for dinner again, but are they ready to gather around…

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What to Cook This Weekend

Good morning. I took to The New York Times Magazine this week to write about a remarkable 20th century restaurateur…

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Sponge Cakes You’ll Make Again and Again

Sponge cake doesn’t typically fall high on people’s list of favorite desserts. Its name doesn’t stir the heart, and so…

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