Our Stories
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A couple of summer months filled with many beachside lunches of paella so good and so long ago that ...
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Ischia, the biggest of the three islands in the Gulf of Naples, isn’t big. You can circle its ...
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I live my life according to these Four Culinary Truths:
1. Nothing is better than food shared with ...
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I love pasta and seafood together, especially shrimp and pasta. This dish is dressed fra diavolo, ...
Fall
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On cold days nothing gives me more comfort than hot soup. The flavor combination that I find most ...
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Pork, pears and cider are a very natural combination, one I love. This recipe uses "hard" cider ...
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Eggplant is a delicious and versatile fruit. Yes, eggplant, a member of the nightshade family with ...
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I fell in love on February 1, 2009. Two days later we got into our first and only fight. About root ...
Our Recipes
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This was invented on a hot L.A. Sunday afternoon when it seemed like thirst would require refills ...
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1 cup butter
1 cup sugar
1 quarter teaspoon salt
Grated rind of 1 orange
1 egg well beaten
3 ... -
½ cup butter at room temp
1 cup sugar
2 eggs
1 ½ cups unbleached flour
1 tsp baking soda
1 tsp salt
For Michael’s Magical Mezzetta® Pepper Sauce
(Makes about 3 cups)
1/2 cup coarsely chopped ...
There are tons of pumpkin pie recipes, and in November all of the food shows and magazines are ...
This classic cocktail was created at Harry's New York Bar in 1921 in honor of movie star Mary ...
Holiday Issues
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"We all scream for Ice Cream..." but what flavor and from what shop and why? National Ice Cream ...
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I hate matzoh. There, I've said it. I may be Jewish but matzoh sure feels like penance to me. It ...
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Who does not need a Bailey's Irish Cream Cake for tomorrow? Trust me you do. If you are out of ...
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They say you always remember your first. And were we talking about a kiss, I remember sitting on a ...
Restaurant Reviews
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I am from Philadelphia, and when I meet someone who isn’t from Philadelphia they always say “Oh! ...
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It's Thursday, it's late and we parked blocks away because the lot is full at Steel & Rye. We're ...
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Nestled under a nail salon, down just a few stairs, there lives an outpost of delicate seafood, ...
Cookbooks We Love
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Last spring I had the pleasure of interviewing chef and restaurateur Deborah Schneider about salsas ...
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What is life without a little bit of the whimsical? The magical? The fanciful?
I think that is ...
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The Essential New York Times Cookbook
Proving that a cookbook does NOT need photographs to be ...
Our Featured Authors
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Last week, on Martha’s Vineyard, while eating lobster on the docks of Menemsha, my 20 year old ...
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Back in the days when evening television was interactive family entertainment, when Ed Sullivan and ...
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When I think of my dad -- and if you know me, you know I always do think of him – it’s often ...
Welcome to the new One for the Table ...
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