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NYT Food

A bread that rewards imperfection and more recipe ideas for the week
How to plan a potluck: "You don’t want to give in to your inner control freak”
Recipe ideas for the week
Your guide to summer potlucks
Rosé comes out to play
A Napa Valley rosé that will go from summer to fall
We all scream for ice cream
These rosés are in the sweet spot of good value
Like all laminated doughs, kubaneh is a project, but one that just requires buttered hands
A class to teach children how to make bread
Recipe ideas for the rest of the work week
Mixing bowls for the modern era
There’s no better time to get silly with food than summer
This delicious coconut chicken is the result of diverse influences that shaped Kenya's coastal cuisine
The chef @josephlenn shares his gochujang rib recipe and why he left @blackberryfrm to open @jcholdway
In addition to the pastries, cheeses and charcuterie, this cafe serves excellent buckwheat crepes
.@FloFab finds her rosé for summer
Little Alley, with roots in Shanghai, opens in Murray Hill
In Kenya, home cooks put their own stamp on kuku paka, a rich dish of chicken in coconut sauce
“Get ready for a lot of flavor.” And garlic. And food. @pete_wells reviews Queens's legendary Don Peppe
Why this chef left exclusive @blackberryfrm for downtown Knoxville (and gochujang ribs)
.@Eater has hired a San Francisco restaurant critic
A summer snack for road trips, hiking or a day at the beach
Digestibilité is a single word that, like terroir, connotes something far more complex
Quite possibly the only lemon dessert recipe you need
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