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I decided to cook five of the top-rated recipes of 2024 on The New York Times' Cooking app. Some dishes were a hit — while others left me frankly confused.
A Fire Upon the Deep is a 1992 science fiction novel by American writer Vernor Vinge. It is a space opera involving superhuman intelligences, aliens, variable physics, space battles, love, betrayal, genocide, and a communication medium resembling Usenet. A Fire Upon the Deep won the Hugo Award in 1993, sharing it with Doomsday Book by Connie ...
Vivian Howard is an American chef, restaurateur, author and television host. From 2013 to 2018, Howard hosted the PBS television series A Chef's Life [1] focusing on the ingredients and cooking traditions of eastern North Carolina — using the backdrop of the Chef & the Farmer restaurant in Kinston, North Carolina, which Howard co-owned with her then-husband and business partner, artist Ben ...
The New York Times has had enough of attempting to moderate a popular private Facebook group dedicated to cooking. The private group, The New York Times Cooking Community, has swelled in the few ...
Amanda Hesser (born 1971) is an American food writer, editor, cookbook author and entrepreneur. Most notably, she was the food editor of The New York Times Magazine, the editor of T Living, a quarterly publication of The New York Times, author of The Essential New York Times Cookbook which was a New York Times bestseller, and co-founder and CEO of Food52.
NYT Cooking's Vaughn Vreeland -- who created the latter boozy beverage-inspired cookie mentioned above -- joined "Good Morning America" on Friday to share some fresh ideas to elevate any store ...
In the words of the New York Times's Frank Bruni: “[the crust is] soft chewy in spots, crisply charred in others, ever so faintly sweet, even more faintly sour.” “Both tender and crackling crisp on the bottom, blistered and smoky from the wood-burning oven,” wrote the Los Angeles Times in its 2007 review.
Ruth Reichl (/ ˈ r aɪ ʃ əl / RY-shəl; born 1948) is an American chef, food writer and editor.In addition to two decades as a food critic, mainly spent at the Los Angeles Times and The New York Times, Reichl has also written cookbooks, memoirs and a novel, and has been co-producer of PBS's Gourmet's Diary of a Foodie, culinary editor for the Modern Library, host of PBS's Gourmet's ...