Really Slow Cooked

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French President François Hollande received a hero’s welcome in Mali during his flash visit to the French troops there in early February, and, b...

Pistachios in Paris

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Raw…roasted…salted…spiced…sugar-coated…embedded in nougat—the highly prized pale green nuts are luring Parisians to La Pistacherie, a d...

Service No-Nos

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Plaza Athénée Turns 100

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Ever since the soigné Plaza Athénée opened on the Avenue Montaigne near the Champs-Élysées in April 1913, it has welcomed a parade of glamorou...

Please Don't Eat the Soap

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In an effort to reduce waste, the culinary team at the Fairmont Hotel in Pittsburgh brainstormed ideas and came up with recipes for soap made with ...

For the Love of Books

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Hats off to Food Arts contributing authorities Fred Ferretti and Eileen Yin-Fei Lo for donating their amazing 4,000 volume library to the new San A...

Remembering Paul Mcilhenny

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A sad good-bye to Tabasco's chief executive from friend and former New York Times restaurant critic, Bryan Miller.

Little Big Night

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Don’t expect four and 20 blackbirds to fly out of your torta insolita at Manhattan’s Osteria Morini, but otherwise this Italian unusual pie is ...

East Meets East

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Taj Hotels has just opened another of its palaces—in Marrakech of all places—with an Indian sensibility woven so seamlessly into the Moroccan l...

Shining New Stars

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The Michelin group gave a surprise press conference on February 18 in Paris’ chic Automobile Club to announce the results of the 2013 Red Guide, ...

Hold the Hot Fudge

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It’s almost like an ice cream parlor serving sundaes with elaborate toppings. But here’s the twist: There’s no ice cream.

Here Comes the Nightlife

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The W Miami South Beach knows how to cater to its clientele.