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Diner's Journal (NYTimes)

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Diner’s Journal embraces news and opinion about recipes, wine, restaurants and other matters culinary

Categories: Food and Wine

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Latest Posts:

A New Director for International Association of Culinary Professionals
Tanya Steel, who spent years with Condé Nast and worked with Michelle Obama, has big plans to bolster the culinary group Julia Child helped start....
Diner's Journal (NYTimes)
Tuesday, October 9, 2018

The Long Journey of the Aleppo Pepper
The signature Syrian spice, caught up in conflict, became scarce in the United States just as its popularity boomed. But importers and vendors are finding new ways to get it....
Diner's Journal (NYTimes)
Tuesday, October 9, 2018

Front Burner: Nothing but Gnocchi
Patavini, an Italian manufacturer, brings its tender potato dumplings to New York....
Diner's Journal (NYTimes)
Tuesday, October 9, 2018

Front Burner: A Food Hall in Ma Bell's Shadow
It's off the beaten path, but the Bell Market at Bell Works has plenty of food offerings in a striking setting....
Diner's Journal (NYTimes)
Tuesday, October 9, 2018

Front Burner: Morgenstern's Opens a New Flagship
The store, two really, offers composed desserts along with 88 flavors of ice cream....
Diner's Journal (NYTimes)
Tuesday, October 9, 2018

Front Burner: A Little Purple Bag Brings Back Memories
Crown Royal's newest release, a 13-year-old Blenders' Mash, includes the well-known sack....
Diner's Journal (NYTimes)
Tuesday, October 9, 2018

Front Burner: The Not-So-Sweet Side of Sugar
The violent history of sugar is the subject of a talk at the Brooklyn Historical Society....
Diner's Journal (NYTimes)
Tuesday, October 9, 2018

Front Burner: A Paste That Brings the Heat
Quibos Pepper Original Hot Pepper Paste is based on achar, a fiery relish of green mango and chiles....
Diner's Journal (NYTimes)
Tuesday, October 9, 2018

Eat: Tuna Poke Gets an East Coast Makeover
The Hawaiian dish might be the best way to eat fresh fish from Long Island....
Diner's Journal (NYTimes)
Tuesday, October 9, 2018

An Overnight Success Story That Took Decades
SingleThread, a Japanese-influenced restaurant, is the chef Kyle Connaughton's first, born of experience, planning and a few million dollars from investors....
Diner's Journal (NYTimes)
Monday, October 8, 2018

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