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Food & Drink

A Tool for Pomegranate Fans

The pomegranate’s tart-sweet, jewel-like ruby seeds (arils) are a mighty challenge to extract. A new gadget from Tescoma, a company in San Martino, Italy, streamlines the usual method of holding the cut fruit in your hand over a bowl and smashing it to release the seeds. Yet even with this …

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Cook Pok Pok’s Noodles at Home

In steamy weather, I loved eating the vibrant Thai food at Pok Pok NY during its time in Brooklyn. The restaurant from the chef Andy Ricker, of Portland, Ore., is now closed, so I’m lighting my stove for the recipes in his new cookbook. It’s not exclusively Thai and includes …

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Rosé Is Everywhere, Including in Mustard

The inevitability of rosé in summer goes beyond bottles of wine. This summer Maille (pronounced my), a French mustard company, has added rosé de Provence and a touch of grapefruit (pink, one might assume) to its Dijon-style mustard for a limited-edition seasonal condiment. The result is mellow and rich, with …

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Can Pastis Do It Again?

Pastis, which served appetite-demolishing French food in the meatpacking district from 1999 until 2014, has been rebuilt near its former location. The revival raises a number of questions, including this: Will the snails come with enough bread to soak up all the garlic butter? Source link

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What to Do With All That Summer Fruit

The word “ambivalent” doesn’t really exist in my vocabulary, but there is no other word to describe my feelings for August. On the one hand, August is objectively flawless: long, lazy days of abundant sunshine, spontaneous trips to the beach, endless streams of extremely cold wine and a constant parade …

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