After Kansas nursing home residents complained about the food, chef Craig Bowerson collected their family recipes to create a new menu.
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In this edition of “Server Diaries,” a server in Washington, D.C. complains about how his most common customers — tourists and politicians — skimp on tips.
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Former Wendy’s manager Thalles Winner DeSouza is headed to Yale this fall, after his bosses, Terry Smily and Usama El-Sehrawey, awarded him a scholarship.
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In this edition of “Server Diaries,” we follow a private chef in Washington, D.C. through four shifts. He has a lot on his plate.
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A less-bitter alternative to the Aperol spritz, the Hugo spritz is a light, refreshing and floral sparkling wine cocktail made with elderflower liqueur, prosecco, fresh mint and sparkling water.
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The combination of muddled blackberries with pineapple juice sounds simple but what happens in the shaker is genuinely magical.
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Fresh, tart and savory, the tomato martini at Chez Fifi takes its inspiration from a margherita pizza.
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With just three ingredients, this crispy edamame is an easy, high-protein snack that's rich in fiber and satisfying enough to hold you over until your next meal.
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