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10 of spring’s very best cookbooksthe week recommends Your kitchen is about to have its mind blown
the week recommends -
8 tall cocktails for spring drinking that doesn’t overwhelmthe week recommends Out with the rocks glass, in with the tumblers and pint glasses
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Food ingredients that are banned in the EU but not the USin depth Looser regulations have traditionally led to a more permissive food-additive regime in America
in depth -
Spring is ready to pop off at these 8 exciting restaurantsthe week recommends A list to savor, from San Francisco to Detroit
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‘Food companies are riding this leguminous wave’Instant Opinion Opinion, comment and editorials of the day
Instant Opinion -
Surf and dearth: Maine’s lobster industry faces a reckoningunder the radar A shifting economy and climate change are causing issues for Mainers
under the radar -
‘If you’re confused, you’re not the only one’Instant Opinion Opinion, comment and editorials of the day
Instant Opinion -
‘Restaurateurs have become millionaires’Instant Opinion Opinion, comment and editorials of the day
Instant Opinion -
The year’s ‘it’ vegetable is a versatile, economical wonderthe week recommends How to think about thinking about cabbage
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‘Longevity fixation syndrome’: the allure of eternal youthIn The Spotlight Obsession with beating biological clock identified as damaging new addiction
In The Spotlight -
Europe’s apples are peppered with toxic pesticidesUnder the Radar Campaign groups say existing EU regulations don’t account for risk of ‘cocktail effect’
Under the Radar -
‘One day fentanyl will come back — and there will be little anyone can do’Instant Opinion Opinion, comment and editorials of the day
Instant Opinion -
In Okinawa, experience the more tranquil side of JapanThe Week Recommends Find serenity on land and in the sea
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One great cookbook: ‘Kismet: Bright, Fresh, Vegetable-Loving Recipes’the week recommends The beauty and wonder of great ingredients and smart cooking
the week recommends
