The breaded, fried tenderloin turns 50 this year. Yes, there was a time before it was sold in every cafeteria and airport.
Category: Cooking and Cookbooks
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A Local’s Guide to Chiang Rai, Thailand
Four insiders on where to stay, eat “micro-seasonal” dishes and shop for handmade pottery and textiles.
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Why Breast-Shaped Cakes Are the Confection of the Moment
An age-old Sicilian sweet, inspired by the martyrdom of St. Agatha, is finding favor with modern pastry chefs.
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Can a Scotch Egg Be Fancy?
Plus: a new ski-in, ski-out hotel in the French Alps, titanium watches and more from T’s cultural compendium.
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‘Does This Taste Funny?’: How Stephen Colbert’s Family Cookbook Came to Be
Stephen Colbert and Evie McGee Colbert once had a falling out over a spoon, but their new cookbook has them in the kitchen, with love, laughter, and the right utensils.
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How Stephen Colbert’s Family Cookbook Came to Be
Stephen Colbert and Evie McGee Colbert once had a falling out over a spoon, but their new cookbook has them in the kitchen, with love, laughter, and the right utensils.
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The Case for Eating Lunch With Your Colleagues
At workplaces including Ava DuVernay’s production office and the fashion designer Joseph Altuzarra’s atelier, the staff meal is a way to fuel the creative process.
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How to Cook Breakfast for a Big Group (and Clean Out Your Fridge)
The chef Jeremy Lee shares his endlessly adaptable recipe for eggs and greens.
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Jeremy Lee’s Greens and Eggs
The chef-proprietor of Quo Vadis in London transforms leftovers into a crowd-pleasing breakfast.
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Staff Meals Aren’t Just for Restaurants
A shared lunch (or breakfast or dinner) has become a key part of many creative endeavors. For many, it’s where a team really comes together.
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The Fungus That’s Transforming Charcuterie and Cocktails
Plus: a new sleeper carriage on the Venice Simplon-Orient-Express, men in capes and more from T’s cultural compendium.