
Articles
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1 week ago |
blog.resy.com | Kathleen Squires
Discover restaurants to love.
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1 month ago |
nytimes.com | Kathleen Squires
As an avid griller, I thought I would never desire a piece of outdoor cooking equipment beyond my trusty propane grill. Then I met the griddle — a searing-hot, flattop appliance with a seasoned, carbon steel surface. Think of it as a diner-style cooktop, but for outdoors. It’s a great excuse for a big backyard party, and the ultimate vehicle for smashburger enthusiasts.
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1 month ago |
nytimes.com | Caroline Mullen |Kathleen Squires
Outdoor griddles or griddle inserts are only as good as the love you show them. While griddles are a joy to cook on, they require regular care and maintenance to churn out perfectly seared steaks and diner-quality fried eggs every time. The key to cooking consistently tasty food and preserving a reliably nonstick surface on your griddle is the same as with a cast-iron or carbon-steel pan: You must develop and maintain a seasoning.
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2 months ago |
cntraveler.com | Kathleen Squires |Kris Fordham
At the best bars in Puerto Rico, world class yet affordable cocktails and a burgeoning beer scene have transformed the drinks culture on the island.
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Feb 5, 2025 |
msn.com | Kathleen Squires
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Chris Lindsay
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Valentina Di Liscia
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Katherine Parker-Magyar
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Katherine Parker-Magyar primarily covers news in the Northeastern United States, including Massachusetts and surrounding areas.

David Macaulay
Correspondent at The Virginia Gazette
Freelance Writer at The Virginian-Pilot
David Macaulay primarily covers news in the Central Virginia region including areas around Charlottesville and Richmond, Virginia, United States.

Erik Maza
Editor At Large at New York Magazine
Erik Maza primarily covers news in Miami, Florida, United States and surrounding areas.
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