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Saturday, October 24, 2026 | Jumada al-ula 12, 1448 H
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Food

The secret to juicy, never-burnt kebabs

By Naz DeravianThe siren song of skewered meat grilled over a live fire until smoky and perfectly burnished is universal, going back thousands of years across civilisations. The practise was most likely born out of...

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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)

A tantalising celebration of international cuisine at Al Baleed

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Creamy Paneer, Tangy Tomatoes and a Gorgeously Easy Dinner

A tomato curry with crispy and creamy paneer from chef Anita Jaisinghani. Food Stylist: Simon Andrews. (David Malosh/The New York Times.)

Restaurant Review: Claud, a Basement Dining Room With Much Higher Aims

Chase Sinzer, left, and Joshua Pinsky, right, owners of Claud, prepare plates with Kai Christensen at the restaurant in New York, Oct. 27, 2022. (Daniel Krieger/The New York Times)

Dunya Kabab House Stands Up for Afghan Culture

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Cocoa farmers trial new scheme to save chocolate from climate change

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The kick comes at the end - world’s hottest chili flavours French chocolates

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Three easy-to-do recipes that will make you crave

Sheet-Pan Crispy Pork Schnitzel. Breaded and fried cutlets cut across a broad swath of cuisines; this iteration is baked in the oven for greater efficiency and less mess. Food Stylist: Simon Andrews. (David Malosh/The New York Times)
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