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NYT Food

Should this age-old wine ritual go away?
Eduardo García — migrant worker, deportee, convict, star chef — tells his tale
Recipe ideas for the week
A luxurious addition to a croque-madame.
Consider using one of these ciders in place of a Sauternes at your next dinner party
Rustic, not refined, and all the better for it
A festival to celebrate all the wonders of fermentation
A twist on the French cafe classic
Industrializing kava, a calming drink, for the hipster masses
The transporting, distinctive pleasures of red Bandol
The foods of Bhutan at Weekender Billiard in Woodside, Queens. @ligayamishan's review
A takeaway box for sushi fans
A gourmet restaurant and an unassuming bistro get caught in a Michelin muddle in France
At @Trapizzino, traditional Italian fillings are stuffed into portable bread pockets
Is there anything coconut cannot do?
Celebrating the magic of fermentation
Iceland's version of a presidential controversy: 'I like pineapples, just not on pizza'
How to make sole meunière
Make snickerdoodles, be happy
.@pete_wells heads to Curry Hill for his review of Sahib
In Cajun country, a rustic Mardi Gras celebration and a beer to boot
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