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Farms, French Cooking and Frank Bruni - The New York Times in 60 Seconds

B52 on ice
B52 on ice.
Photo: quinn.anya, Flickr
  • Ice isn't solely a drink chiller. It's also a fine art for bartenders concerned with chilling rather than diluting.
  • Farm vacations hit stateside. Would you pay hundreds for the chance to work on one?
  • Frank Bruni's final column notes his (often underrated) favorites around New York City.
  • After nearly half a century, Julia Child's "Mastering the Art of French Cooking" has finally topped the best-seller list.
  • The Minimalist dips into peanut butter.
  • Hot baths and other treatments to keep your berries from growing mold too quickly.

Filed Under: In Sixty Seconds
Tags: 60 seconds, 60Seconds, boeuf bourguignon, BoeufBourguignon, born round, BornRound, clams, Frank bruni, FrankBruni, hannahbells, hot dog carts, HotDogCarts, Ice, Julia Child, JuliaChild, mexican hot dogs, MexicanHotDogs, sho shaun hergatt, ShoShaunHergatt, The New York Times, TheNewYorkTimes

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