Handmade Porcelain Painted With Brooklyn Blossoms

For over 20 years, Melissa Goldstein worked as a magazine photo editor. While researching imagery, she developed a fascination with Scandinavian ceramics, 17th-century botanical illustrations and Japanese woodblock prints dating back to the 1500s. It wasn’t until she moved to Brooklyn and began rehabilitating the overgrown garden behind her brownstone that she began combining her…

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Hello, Halloumi – The New York Times

I found halloumi later in life, and we connected instantly. It’s salty, tangy and squeaky, an underrated quality in cheese. So I’m making up for lost halloumi time with pesto pasta with halloumi, seared halloumi salads and this new five-ingredient baked tomato pasta with harissa and halloumi from the vegetarian cooking queen Hetty Lui McKinnon….

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How to Braise Meat – The New York Times

In this column, Ask Kenji, the cookbook author Kenji López-Alt answers your questions. This week, he tackles tough questions about yielding tender meat. Q. I struggle to make good, fall-apart-tender stewed or braised beef. No matter how well I follow the recipe, it ends up tough. So how can you tell when your beef is…

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