Monthly Archives: August 2009

Taking Questions: Ask About the History of the Bagel

Maria Balinska, the author of “The Bagel: The Surprising History of a Modest Bread,” responds to City Room readers.

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Sheila Lukins, 66, Dies; Awakened Taste Buds

With her writing and in her West Side food store, Ms. Lukins helped working women cook in more adventurous ways.

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Downturn Catches Up to Cafe Frozen in Time

Facing financial troubles and a union lawsuit, the owners of Café des Artistes decided to close the Upper West Side restaurant.

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Food: Field Report: Family Heirlooms

A seventh-generation farm finds a future in unusually delicious crops.

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Buy Me Some Peanuts and Nectarines

The new stadiums for the Yankees and the Mets have been quietly offering fans an unlikely concept in ballpark cuisine: apples, pears, bananas and other fresh fruits.

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A Good Appetite: Hold the Mayo! First Up, Rouille.

Silky rouille, a spicy saffron mayonnaise, can be slathered on everything from grilled fish to grilled cheese.

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The Minimalist: Corn, Transformed

If you want to eat more whole grains, there is no better place to start than cornmeal, the basis of the savory Venezuelan cakes called arepas.

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United Tastes: In Praise of the All-American Mexican Hot Dog

In Tucson, vendors peddle hot dogs that are wrapped in bacon, griddled until dog and bacon fuse, garnished with taco truck condiments and stuffed into split-top rolls.

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Now Entering Upper Michigan’s Smoked Fish Zone

In Michigan’s Upper Peninsula, everyone, local and visitor alike, seems to have their favorite place for smoked fish.

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$300 a Night? Yes, but Haying’s Free

A small number of farms in the United States have begun to offer vacationers a chance to camp in a tent, milk goats and pick vegetables.

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Restaurants: Good Tips at the End of His Meals

In his final column, The Times’s restaurant critic answers questions that he was often asked or that he wished he’d been asked over the years.

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The Temporary Vegetarian

Studded with fresh tender kernels, this truly Southern corn pudding is like a custard.

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