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Saturday, November 08, 2025 | Jumada al-ula 16, 1447 H
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EDITOR IN CHIEF- ABDULLAH BIN SALIM AL SHUEILI
Food

3 TIPS TO CAKE IT RIGHT

My early cakes always leaned unnaturally to one side. Their fillings oozed. The frostings were patchy at best and marred by sticky crumbs. But I never cared. I was a kid on a mission, excited to bake and eat with the...

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Blood, Guts and Dinner

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Five weeknight dishes: Resetting your routine

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The Top Weeknight Recipes of 2022

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On the Arab Christmas Table, Kubbeh and Warak Dawali Are Nonnegotiable

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Chicken tikka masala inventor dies aged 77

Ahmed Aslam

Foie gras or 'faux gras'? Paris chef offers festive vegan alternative

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Black chefs carve out a place in Brazilian cuisine

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Meet the Spanish twin chefs who earned a third Michelin star

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A pizza pilgrimage to Campania

Wedges of pizza with anchovies and butter sprinkled with dried powders of black olives and pesto at the Concettina ai Tre Santi pizzeria in the Sanit

Gaza beekeepers who survived blockade struggle with unstable climate

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Prickly pear producers predict cacti cosmetics cash-in

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How to Make a Cheese Board

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Chocolate Peanut Butter Pie

Chocolate peanut butter pie from Genevieve Ko. Food Stylist: Monica Pierini. Prop Stylist: Paige Hicks. (Sang An/The New York Times)

Eggnog Sweet Potato Pie

Eggnog sweet potato pie from Genevieve Ko. Food Stylist: Monica Pierini. Prop Stylist: Paige Hicks. (Sang An/The New York Times)

Why Does This Tibetan Kitchen Also Cook Sichuan Food?

Sichuan-style fried fish, at bottom, shares a table with Tibetan soup, noodles and dumplings at Nha Sang in Queens, Nov. 2, 2022. (Adam Friedlander/The New York Times)
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