The New York-based, French-born chef Yann Nury updated his childhood favorite with cherry tomatoes and an olive oil crust.
Category: Cooking and Cookbooks
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Cherry Tomato Tart
The chef Yann Nury demonstrates how to make this simple summer dish.
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In New York, a Lunch With Extravagant Jewelry and Local Dim Sum
The designer Rolly Robínson gathered their close friends and collaborators to celebrate their new collection of jungle-themed pieces.
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Three Simple But Surprising Cocktail Garnishes
There will always be olives. But what about crystallized flowers or a charred spice pod?
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Dupe Destinations in the Aegean
Between Turkey and Greece, there are plenty of spectacular spots for a seaside vacation. So why not go beyond the usual suspects? Here are five lesser-known choices.
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Perennial Edibles Aren’t Just Good Eating: They’re Ornamental, Too
The author of “The Heirloom Gardener” offers tips for growing a garden of lush perennials you can put in a soup or add to a salad.
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The 25 Essential Pasta Dishes to Eat in Italy
Two chefs, one cookbook author, a culinary historian and a food writer made a list of the country’s most delicious meals, from carbonara in Rome to ravioli in Campania.
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Yes, You Love Pasta. But Do You Know the Difference Between Anolini and Pansoti?
From the size of a bottle cap to “large like a fist,” seven classic stuffed-pasta shapes that go back generations — and how to make them.
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How to Make Stuffed Pasta at Home
The chef Stefano Secchi demonstrates how to make pansoti, a belly-shaped pasta from the Liguria region of Italy.