The New Party Food Aesthetic Is Scarcity
When did sparsely arranged eggs become so cool?
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The Aughts-Era “Foodie” Is Dead
A longtime restaurant critic reflects on what we’ve gained and lost in 30 years of dining.
The Ultimate Weeknight Rice
Plus: Blender pancakes, better choc chips, a Malört redemption cocktail, and an ode to tavern pie.
What Restaurants Can Do When ICE Comes Knocking
Plus: Bad Bunny was right about going cashless, Instagram chefs are tired, and an easy way to keep tabs on Trump.
The Pasta-and-Beans Equation
Plus: Take our first ever BFB survey.