Monthly Archives: November 2008

The Minimalist: Stuffed Prosciutto, Salmon and Eggplant at Your Fingertips

Rolls that are as gorgeous as sushi rolls, but far easier to produce.

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The Minimalist: Fennel and Celery Make a Striking Pair

Though their textures are similar, the flavors of fennel and celery are so wildly different that the combination is striking.

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Diner’s Journal: Live Thanksgiving Blog

Waters in the Weeds | 1:18 p.m. OK, so just so no one feels alone, Miss Alice Waters herself just called. Thanksgiving at her house is in the weeds a bit, too. She was looking for one of my guests, … Continue reading

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Bits: Turkey Day 2.0

Still looking for help with your turkey? Get tips from the pros and the amateurs. Happy Thanksgiving!.

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Well: An Abundance of Food, Wasted

Surprisingly, Thanksgiving is one of the few days a year when many of us instinctively take steps to prevent food waste.

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Cranberries Go Abroad, a Tonic for an Ailing Industry

Facing a glut of cranberries forcing prices to record lows, farmers began selling their uniquely American crop overseas.

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Books of The Times: Pig: It’s What’s for Dinner in Northwestern Spain

In this modest but enthusiastic addition to the Pig Lit canon, John Barlow recounts a year spent in Spain trying to eat every possible part of the pig.

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A Critic, Insatiable and Dismissed

Even among those who might have seen it coming, many were taken aback at the news that Gael Greene had been fired after 40 years at New York magazine.

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Motherlode: Passing the Sweet Potatoes

Holiday tables are filled with stories. What are some of yours?

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Playing to the Strengths of a Symphony of Squash

With at least 150 varieties of winter squash, and more added every year, it can be hard to know which is best for a stew or a tart.

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The C.E.O. of Thanksgiving Dinner

You’ll have a saner, more satisfying holiday if you approach Thanksgiving the way a C.E.O. might run a company and remember to delegate responsibility.

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Op-Ed Contributor: Where the Wild Things Were

The Pilgrims appreciated wild foods for their contribution to survival; Mark Twain, for their taste and their hold on his memory. All saw the foods as fundamental to the America they knew.

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