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Mastering Chinese-Style Ribs at Home

Mastering Chinese-Style Ribs at Home

Perhaps the best oven-roasted ribs you’ll ever make. Finish the ribs on a grill for extra smoky flavor.

In Vancouver, a Door to a Parallel Culinary World

In Vancouver, a Door to a Parallel Culinary World

Rafal Gerszak for The New York Times

A Hotel Restaurant With Neighborhood-Hangout Appeal

A Hotel Restaurant With Neighborhood-Hangout Appeal

Andrew White for The New York Times

Brownies With Caramel: Sweet and Salty in a Committed Relationship

Brownies With Caramel: Sweet and Salty in a Committed Relationship

Give the classic brownie a sophisticated update with caramel and a sprinkle of sea salt.

Review: ‘Taste & Technique’ Makes French Cooking Cool

Review: ‘Taste & Technique’ Makes French Cooking Cool

“Taste & Technique”
by Naomi Pomeroy
with Jamie Feldmar
(Ten Speed, $40)

Is It Southern Food, or Soul Food?

Is It Southern Food, or Soul Food?

Todd Richards and Virginia Willis, authors of cookbooks on the food of the American South, at Ms. Willis’s home in Atlanta.

When the Menu Says ‘Organic,’ but Not All the Food Is

When the Menu Says ‘Organic,’ but Not All the Food Is

Bareburger’s packaging advertises the food as organic — but for its beef burger, the restaurants have used both 100-percent organic beef and a blend from Pat LaFrieda that’s only 75- to 80-percent organic. The company says that for now, it is serving only the all-organic beef.

Gabrielle Hamilton Plans to Partner With Ken Friedman to Run the Spotted Pig

Gabrielle Hamilton Plans to Partner With Ken Friedman to Run the Spotted Pig

The chef Gabrielle Hamilton at her Manhattan restaurant Prune in 2011.

The Whole Story

The Whole Story

Whole grains can be versatile role players, especially in salads. Three that work particularly well this time of year are, from left, cooked millet, puffed rice and cooked farro.

Next Stop, Summer: A Day Aboard a Mister Softee Truck

Next Stop, Summer: A Day Aboard a Mister Softee Truck

Heli Vasquez, left, has been driving a Mister Softee truck for 31 years. His father, Lautaro Vasquez, right, drove one for 40 years before he retired.

At Gem, a Teen Wonder Plays in the Big Leagues

At Gem, a Teen Wonder Plays in the Big Leagues

Daniel Krieger for The New York Times

Discovering the Art of Craft

Discovering the Art of Craft

Downstairs kitchen, upstairs dining room. At Craft, the employees called runners run a lot.

Butter Tarts, Canada’s Humble Favorite, Have Much to Love

Butter Tarts, Canada’s Humble Favorite, Have Much to Love

The butter tart is Canada’s gift to the dessert canon. Here, a tart at Don’s Bakery in Barrie, Ontario.

Beef and Onions, Made Better With Beer

Beef and Onions, Made Better With Beer

In this hearty, warming stew, golden-brown onions melt into a soft-textured sauce for brawny cubes of beef.

An Icebox Cake Casts Its Spell on Strawberries

An Icebox Cake Casts Its Spell on Strawberries

This twist on the traditional chocolate-wafer icebox cake, run through with strawberries and gingersnaps, has definite appeal for fruit lovers.


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