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That Summer Food-Stand Job Is No Longer Just for Teenagers

That Summer Food-Stand Job Is No Longer Just for Teenagers

Carnel Samuels making a batch of espresso chocolate fudge at Murdick’s Fudge on Mackinac Island, Mich. Working fudge on marble slabs to improve its texture and to draw in customers began in the late 1800s. The first to do it was Rome Murdick, who was as much a showman as a confectioner, according to the historian Phil Porter.

How to Roast Cauliflower (the Whole Thing)

How to Roast Cauliflower (the Whole Thing)

A whole roasted cauliflower behaves very much like a roast of meat, in the oven and on the table.

A Salad of Roasted Carrots and Miso Dressing Without the Greens

A Salad of Roasted Carrots and Miso Dressing Without the Greens

Louro's roasted heirloom carrot salad with miso dressing.

French Cafe Food, Not So New but Very Much Improved

French Cafe Food, Not So New but Very Much Improved

Daniel Krieger for The New York Times

It Takes a Lot of Skill to Make a Restaurant Seem So Casual

It Takes a Lot of Skill to Make a Restaurant Seem So Casual

King, an unassuming SoHo restaurant owned by (from left) Jess Shadbolt, Clare de Boer and Annie Shi, has won wide acclaim for its small menu, which changes every day — twice.

In Pomerol, Wines of Grandeur From Modest Estates

In Pomerol, Wines of Grandeur From Modest Estates

Baptiste Guinaudeau, left, his father, Jacques, and Omri Ram at Lafleur in Pomerol. “These are not just family-owned estates, they are family-worked estates,” Mr. Ram said of Pomerol.

A ‘Landmark’ Restaurant Returns: A Preview of the Four Seasons

A ‘Landmark’ Restaurant Returns: A Preview of the Four Seasons

Julian Niccolini, left, and Alex von Bidder, the managing partners behind the new Four Seasons, opening this month.

Craving an Easy Shrimp Dinner? Make This Curry

Craving an Easy Shrimp Dinner? Make This Curry

Shrimp and mushrooms play the central role in this spiced weeknight curry.

A Festival Where Refugees Cook for New York

A Festival Where Refugees Cook for New York

Nasrin, a refugee from Iran who lives in Queens, preparing falafel in the basement kitchen of Taim in NoLIta.

Tokyo in Texas: Distinctive Japanese Food Is Thriving in Austin

Tokyo in Texas: Distinctive Japanese Food Is Thriving in Austin

Brisket ramen at Kemuri Tatsu-ya, a “Texas izakaya” in Austin, Tex. The dish was an early attempt by Kemuri’s chefs and owners, Takuya Matsumoto and Tatsu Aikawa, to create a hybrid Japanese-Texan cuisine.

Can Liquor Have a Local Taste? They’re Banking on It

Can Liquor Have a Local Taste? They’re Banking on It

Scott Blackwell and Ann Marshall, owners of High Wire Distilling Co. in Charleston, S.C., inspect a field of Jimmy Red corn, which they will use to make one of their terroir-specific bourbons.

Nothing Smells Rotten in Leslie B. Vosshall’s Compost Pail

Nothing Smells Rotten in Leslie B. Vosshall’s Compost Pail

Leslie B. Vosshall with her compost pail in her Upper West Side apartment.

Celebrities and Chicken Salad: The Lure of Freds at Barneys

Celebrities and Chicken Salad: The Lure of Freds at Barneys

Mark Strausman, the longtime chef at Freds at Barneys New York. He has written a new cookbook, with Susan Littlefield, that recounts the restaurant’s celebrity-studded history.


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