An Alternative to the Salad Spinner

By BY FLORENCE FABRICANT from NYT Food https://ift.tt/2Jw3zvz

Cookbook Authors Discuss Jewish Cuisine

By BY FLORENCE FABRICANT from NYT Food https://ift.tt/32Wiy9D

Flavored Salts From Momofuku

By BY FLORENCE FABRICANT from NYT Food https://ift.tt/2WkjEJK

The Baltic States Get Their Culinary Due

By BY FLORENCE FABRICANT from NYT Food https://ift.tt/2NjKJsH

2 Photos of Tense White House Moments: Note the Differences

By BY ANNIE KARNI from NYT U.S. https://ift.tt/34aLqes

A Chocolate Bar With a Golden Blockchain Token

By BY FLORENCE FABRICANT from NYT Food https://ift.tt/31WXWg6

In Praise of ‘Human Scum’

By BY MICHELLE GOLDBERG from NYT Opinion https://ift.tt/32WnaMS

Sotheby’s Has a Wine Label of Its Own

By BY FLORENCE FABRICANT from NYT Food https://ift.tt/2Jvazsn

No, the Nationals Are Not Cursed by an Early Plan to Celebrate

By BY JAMES WAGNER from NYT Sports https://ift.tt/2NoxSVW

Iraqi Antigovernment Protests Grow, Part Battle Lines and Carnival

By BY ALISSA J. RUBIN from NYT World https://ift.tt/34aQBLC

With California Ablaze, Firefighters Strain to Keep Up

By BY TIM ARANGO, THOMAS FULLER, JOSE A. DEL REAL AND JACK HEALY from NYT U.S. https://ift.tt/2Nil2IQ