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Food

Highlights

  1. The Pour

    10 Red Wines to Drink Now: Austria Edition

    There’s more to Austrian wines than grüner veltliner. Its reds range from juicy and refreshing to satisfyingly complex.

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    Many of Austria’s red wines are made with blaufränkisch or zweigelt grapes.
    Many of Austria’s red wines are made with blaufränkisch or zweigelt grapes.
    CreditTony Cenicola/The New York Times
    1. Dal Is the Ultimate Comfort Food

      Cheap, unfussy and adaptable, these lentils call up warming memories of home and family for many South Asians.

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      The recipe for dal is endlessly flexible and varies from cook to cook, but the emotion it evokes — one of comfort — is universal.
      The recipe for dal is endlessly flexible and varies from cook to cook, but the emotion it evokes — one of comfort — is universal.
      CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews.
    2. A Good Appetite

      This Easy, One-Skillet Dinner Tastes Like Spring

      Using canned artichokes and frozen peas keeps this fresh meal simple to make all year long.

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      Canned artichokes anchor this stew with their smooth, meaty character.
      Canned artichokes anchor this stew with their smooth, meaty character.
      CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews.
  1. This Easy, Make-Ahead Easter Brunch Only Feels Expensive

    This spring menu — a showstopping frittata, a snappy salad and a chewy cookie from a celebrated restaurant chef — isn’t just surprising. It’s surprisingly simple.

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    The recipes in this menu call on color, texture and frozen peas to conjure spring.
    CreditJohnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
  2. Why Are Restaurants Filling Up With Fake Flowers? Ask This Guy.

    They’re popping up all over the dining world: huge, elaborate arrangements of faux blossoms and plants — many of them the work of one enterprising man.

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    Mr. Franqui has become a fake flower whisperer of sorts, knowing how to choose and arrange them so they look realistic.
    CreditJanice Chung for The New York Times
  3. An Easter Loaf Baked With Fruit, Spices and Caribbean Sun

    This classic Jamaican treat is bold, bright and vibrant, and central to the holiday.

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    At Easter, Jamaican spice bun gets a lift from raisins and cherries.
    CreditArmando Rafael for The New York Times. Food Stylist: Simon Andrews.
  4. A Simple Trick Makes a More Flavorful Egg

    For the illustrator Paul Karasik, an Italian salesman’s ingenuity led to a surprising discovery.

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    CreditPaul Karasik
    Culinary Arts
  5. A Lenten Soup So Good the Memory of It Lasts a Whole Year

    For Ecuadoreans, fanesca, a labor-intensive soup served just during the lead-up to Easter, is a staple of Holy Week festivities.

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    The Ecuadorean soup called fanesca is commonly served during Holy Week. There are at least 12 ingredients and several toppings to represent the Twelve Apostles.
    CreditIldi.Food / Alamy Stock Photo
  1. Last Call for the Montana Club, and a Past Straight Out of ‘Yellowstone’

    The century-old club, in Helena, had a celebrated Black bartender and a membership of Montana’s biggest movers and shakers.

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    The Montana Club in Helena, in 1931. For decades, the club was the domain of the state’s movers and shakers.
    CreditOriginal Montana Club Cooperative Association
  2. The Egg Dish You Need to Make Right Now

    A fragrant mash-up of shakshuka, eggs in purgatory and egg curry, this easy one-pan recipe can be made with pantry ingredients you probably already have on hand.

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    This heady, aromatic meal goes well alongside toast or nestled on a bed of rice.
    CreditJohnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
    A Good Appetite
  3. Why Doubles Remain Trinidad’s Most Popular Food

    This traditional dish, heady with spices and deeply satisfying, serves as a reminder of survival and possibility.

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    Doubles are “the one food that can bring everyone together,” said Natasha Laggan, a cook and influencer who grew up in Trinidad and Tobago.
    CreditArmando Rafael for The New York Times. Food Stylist: Simon Andrews.
  4. Cassava Is the Secret to Gluten-Free ‘Flour’ Tortillas From Coyotas

    Snacking for the Masters, a benefit for a culinary careers program and a fond farewell to this column.

     By

    CreditEric Wolfinger
    Front Burner
  5. Searching for the Ideal Fish Taco

    Cabbage, crema, pico de gallo and a spritz of lime, please?

     By

    No one has a wider fish taco reach in New York City than Tacombi.
    CreditAaron Zebrook for The New York Times
    Where to Eat: New York City

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  2. Improvise With Swiss Chard

    It can star in a creamy pasta or casserole, or be the understudy to kale in a spring minestrone.

    By Tanya Sichynsky

     
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  4. 36 Hours

    36 Hours in Mumbai

    Explore ancient caves, catch a concert in a former textile mill, feast on mangoes and go on a poetry crawl in this fast-changing Indian city.

    By Saumya Roy

     
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