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NYT Food

It’s not too soon to think stocking stuffer
Three wines to try this month
Peng Chang-kuei, chef behind General Tso's Chicken, dies at 98
Roasts for the weekend and more cooking ideas from @SamSifton
Flourless chocolate cake finds an ancestor — in Italy
A whole-wheat dinner roll you'd like to meet.
A case study in brand promotion, brought to you by a chickpea pasta company
Aged rye whiskeys for sipping are rare and expensive, but young ryes for cocktails abound
Why is Betony closing after 3 years of acclaim? Restaurant won't say reports @FloFab
How hot can you take your Sichuan dry pot? At MaLa Project, @ligayamishan dared level 4
Try this Spanish garlic in gazpacho or shrimp tapas
'Relentlessly delicious Filipino food' Here's @pete_wells's 3-star review of @badsaint_dc
Eggs? Check. Pancetta? Check
The new @UnionSquareCafe, opening next week, looks (and tastes) a lot like the old one
The key to truly great chicken soup
'Relentlessly delicious Filipino food.' Here's @pete_wells's review of @badsaint_dc
.@MelissaClark updates the classic warm spinach salad
A treasure trove of local purveyors and cheesemakers
There is enough bread here to share with friends or freeze for the future
Dolcetto is a juicy, earthy, sometimes tannic wine that makes for superb everyday drinking
Beyond beer: @RobertOSimonson reports on Germany's new love affair with gin
How Sweet Home Café at @NMAAHC got African-American history, and flavor, onto its menu
Copper casseroles, linen napkins and more at the @Food52 holiday market
An update on the classic warm spinach salad with bacon
"There is solace and sanity in a bowl of soup."
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