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France trend report: Escargots, herring and mimosa treatments galore — but 86 the mustard
That's some of what I found on my recent trip to Paris and points southwest.
Jun 30, 2022
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Leslie Brenner
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France trend report: Escargots, herring and mimosa treatments galore — but 86 the mustard
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March 2022
Family dinner: It's everywhere, and it's going to save us
Drop-off meals are the delicious, nurturing answer to so many of life's (and the restaurant industry's) problems.
Mar 6, 2022
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Leslie Brenner
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Family dinner: It's everywhere, and it's going to save us
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February 2022
Happy Lunar New Year!
Might we be on our way to a new, more evolved era in restauranting?
Feb 1, 2022
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Leslie Brenner
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Happy Lunar New Year!
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January 2022
Modern Brazilian cuisine, explained
Junior Borges, executive chef of the first restaurant of the genre in the U.S., will break it down for us in a live-streamed conversation
Jan 26, 2022
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Leslie Brenner
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Modern Brazilian cuisine, explained
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December 2021
The year in cooking (with recipes galore!)
The upside to sharing and oversharing recipes. Plus, a look back at Cooks Without Borders' most popular stories and recipes of 2021.
Dec 27, 2021
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Leslie Brenner
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The year in cooking (with recipes galore!)
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November 2021
Want restaurant culture to survive?
Whether we're diners, owners or staff, we all have an essential part to play. Plus readings/ watchings/ listenings and more.
Nov 9, 2021
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Leslie Brenner
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Want restaurant culture to survive?
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March 2021
Nancy Silverton on reinvention
Tomorrow at The Communal Table Talks!
Mar 25, 2021
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Leslie Brenner
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Nancy Silverton on reinvention
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Nancy Silverton at the Communal Table Talks
Plus, ghosted kitchens, the next exciting big thing in Mexican cooking, and a new workshop for experienced and aspiring food writers
Mar 21, 2021
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Leslie Brenner
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Nancy Silverton at the Communal Table Talks
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January 2021
A chocolate mousse for every mood
This classic, easy-to-make, irresistible French dessert is yours to customize The first time I had chocolate mousse was when I was five or six years old…
Jan 16, 2021
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Leslie Brenner
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A chocolate mousse for every mood
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A stellar quiche Lorraine is easier to make than you might think
Custardy, bacony, buttery-crusted and warm, it’s a treat you’ll love to make — and eat. For many cooks, making a quiche is a big deal. That’s not the…
Jan 8, 2021
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Leslie Brenner
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A stellar quiche Lorraine is easier to make than you might think
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The Communal Table Talks
You're invited to join my two brilliant friends and me for a conversation about how to evolve restaurants.
Jan 3, 2021
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Leslie Brenner
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The Communal Table Talks
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December 2020
Moussaka gets a (long overdue!) makeover
Greece’s most famous dish has a curious history that may explain why it’s not easy to find a great version. Happily, we’ve got a recipe for you. A great…
Dec 13, 2020
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Leslie Brenner
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Moussaka gets a (long overdue!) makeover
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