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NYT Food

With notes of cider, this Spanish cheese would go well with an apple tart
A Jewish museum gets a gallery of traditional dishes: the new resto Lox at @MJHnews
Put those peaches to work
.@cityoftucson a world-class food city? @kimseverson counts the ways
What's better than a peeler for peaches or tomatoes? One with two blades, for potatoes, too
The quest to make a perfect bagel at home
Can you make good bagels at home? How determined are you?
At @LlamaPartyNYC, salteñas are the star of the show
Tiki drinks are serious business in a new book from @smugglerscovesf
Oatmeal isn't cutting it. @kimseverson wants your ideas for breakfast dishes that can travel
How to kick the farmed fish habit: Visit this little Williamsburg market @FloFab likes
How to turn burrata into a meal.
A strategy for cooking when temperatures spike
The name, @ginlane1751, comes from a print made by William Hogarth in support of the Gin Act
American sour beers: Great successes and a bright -- if tart -- future, says @EricAsimov
For a full selection, it’s best to arrive before 3 p.m.; after that they sell out
Think of this as a fancy chocolate pudding cup
"Technically speaking, Cheddar & Sour Cream Ruffles are flawless." @HalberstadtAlex snacks
It's no-recipe recipe Wednesday and @kimseverson's in charge
A fresh @nytimes review of @GramercyTavern, the first since 2007, from @pete_wells
A little piece of India in Texas
The new @UnionSquareCafe will have a cafe on the side: Daily Provisions, @FloFab reports
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