Stories.json

{"status": "OK", "copyright": "Copyright (c) 2019 The New York Times Company. All Rights Reserved.", "section": "food", "last_updated": "2019-12-09T15:07:15-05:00", "num_results": 38, "results": [{"section": "Food", "subsection": "", "title": "The 10 Best Los Angeles Dishes of 2019", "abstract": "As she finishes her first year as our California restaurant critic, Tejal Rao names the flavors she can\u2019t forget from in and around the city.", "url": "https://www.nytimes.com/2019/12/09/dining/best-food-in-los-angeles.html", "byline": "By TEJAL RAO", "item_type": "Article", "updated_date": "2019-12-09T11:41:45-05:00", "created_date": "2019-12-09T11:41:45-05:00", "published_date": "2019-12-09T11:41:45-05:00", "material_type_facet": "", "kicker": "", "des_facet": ["Restaurants"], "org_facet": ["Amacita (Los Angeles, Calif, Restaurant)", "Birdie G's (Santa Monica, Calif, Restaurant)", "Majordomo (Los Angeles, Calif, Restaurant)", "Porridge and Puffs (Los Angeles, Calif, Restaurant)", "Onda (Los Angeles, Calif, Restaurant)", "Pasjoli (Los Angeles, Calif, Restaurant)", "Teddy's Red Tacos (Los Angeles, Calif, Restaurant)", "Alta Adams (Los Angeles, Calif, Restaurant)", "Spoon & Pork (Los Angeles, Calif, Restaurant)", "Hayato (Los Angeles, Calif, Restaurant)"], "per_facet": ["Centeno, Josef", "Koslow, Jessica", "Camara, Gabriela", "Chang, David (Chef)"], "geo_facet": ["Los Angeles (Calif)"], "multimedia": [{"url": "https://static01.nyt.com/images/2019/12/11/dining/09best-LA-dish10/09best-LA-dish10-thumbStandard.jpg", "format": "Standard Thumbnail", "height": 75, "width": 75, "type": "image", "subtype": "photo", "caption": "", "copyright": "Coral Von Zumwalt for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/11/dining/09best-LA-dish10/09best-LA-dish10-thumbLarge.jpg", "format": "thumbLarge", "height": 150, "width": 150, "type": "image", "subtype": "photo", "caption": "", "copyright": "Coral Von Zumwalt for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/11/dining/09best-LA-dish10/merlin_162819633_8f9555be-eeef-4cee-9cdc-258cd8411beb-articleInline.jpg", "format": "Normal", "height": 127, "width": 190, "type": "image", "subtype": "photo", "caption": "", "copyright": "Coral Von Zumwalt for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/11/dining/09best-LA-dish10/09best-LA-dish10-mediumThreeByTwo210-v2.jpg", "format": "mediumThreeByTwo210", "height": 140, "width": 210, "type": "image", "subtype": "photo", "caption": "", "copyright": "Coral Von Zumwalt for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/11/dining/09best-LA-dish10/merlin_162819633_8f9555be-eeef-4cee-9cdc-258cd8411beb-superJumbo.jpg", "format": "superJumbo", "height": 1365, "width": 2048, "type": "image", "subtype": "photo", "caption": "", "copyright": "Coral Von Zumwalt for The New York Times"}], "short_url": "https://nyti.ms/2PwcwqD"}, {"section": "Food", "subsection": "Wine, Beer & Cocktails", "title": "Fourth Floor, Men\u2019s Wear. Fifth Floor, Martinis.", "abstract": "As Manhattan department stores add sleek cocktail bars, holiday shopping is beginning to look a lot like happy hour.", "url": "https://www.nytimes.com/2019/12/09/dining/drinks/bars-nyc-department-stores.html", "byline": "By ROBERT SIMONSON", "item_type": "Article", "updated_date": "2019-12-09T13:35:35-05:00", "created_date": "2019-12-09T13:35:35-05:00", "published_date": "2019-12-09T13:35:35-05:00", "material_type_facet": "", "kicker": "", "des_facet": ["Cocktails and Mixed Drinks", "Bars and Nightclubs", "Shopping and Retail"], "org_facet": ["Bergdorf Goodman", "Neiman Marcus Group", "Nordstrom Inc", "Saks Fifth Avenue"], "per_facet": [], "geo_facet": ["Midtown Area (Manhattan, NY)"], "multimedia": [{"url": "https://static01.nyt.com/images/2019/12/11/dining/09storebars3/09storebars3-thumbStandard.jpg", "format": "Standard Thumbnail", "height": 75, "width": 75, "type": "image", "subtype": "photo", "caption": "", "copyright": "Karsten Moran for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/11/dining/09storebars3/09storebars3-thumbLarge.jpg", "format": "thumbLarge", "height": 150, "width": 150, "type": "image", "subtype": "photo", "caption": "", "copyright": "Karsten Moran for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/11/dining/09storebars3/merlin_165534648_017da686-5fdf-44b6-8fc6-40a8ddb8b44e-articleInline.jpg", "format": "Normal", "height": 127, "width": 190, "type": "image", "subtype": "photo", "caption": "", "copyright": "Karsten Moran for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/11/dining/09storebars3/merlin_165534648_017da686-5fdf-44b6-8fc6-40a8ddb8b44e-mediumThreeByTwo210.jpg", "format": "mediumThreeByTwo210", "height": 140, "width": 210, "type": "image", "subtype": "photo", "caption": "", "copyright": "Karsten Moran for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/11/dining/09storebars3/merlin_165534648_017da686-5fdf-44b6-8fc6-40a8ddb8b44e-superJumbo.jpg", "format": "superJumbo", "height": 1365, "width": 2048, "type": "image", "subtype": "photo", "caption": "", "copyright": "Karsten Moran for The New York Times"}], "short_url": "https://nyti.ms/346h7p1"}, {"section": "Food", "subsection": "", "title": "You\u2019ll Never Buy Caramel Corn Again", "abstract": "Maple syrup and baking soda make for the lightest, crispiest caramelized popcorn.", "url": "https://www.nytimes.com/2019/12/06/dining/caramel-corn-recipe.html", "byline": "By MELISSA CLARK", "item_type": "Article", "updated_date": "2019-12-06T11:19:01-05:00", "created_date": "2019-12-06T10:40:02-05:00", "published_date": "2019-12-06T10:40:02-05:00", "material_type_facet": "", "kicker": "", "des_facet": ["Popcorn", "Cooking and Cookbooks", "Sugar", "Maple Syrup and Sugar"], "org_facet": [], "per_facet": [], "geo_facet": [], "multimedia": [{"url": "https://static01.nyt.com/images/2019/12/11/dining/06appe1/06appe1-thumbStandard.jpg", "format": "Standard Thumbnail", "height": 75, "width": 75, "type": "image", "subtype": "photo", "caption": "For a caramel corn with a candy-like crunch, use a bit of baking soda.", "copyright": "David Malosh for The New York Times. Food Stylist: Simon Andrews."}, {"url": "https://static01.nyt.com/images/2019/12/11/dining/06appe1/06appe1-thumbLarge.jpg", "format": "thumbLarge", "height": 150, "width": 150, "type": "image", "subtype": "photo", "caption": "For a caramel corn with a candy-like crunch, use a bit of baking soda.", "copyright": "David Malosh for The New York Times. Food Stylist: Simon Andrews."}, {"url": "https://static01.nyt.com/images/2019/12/11/dining/06appe1/06appe1-articleInline.jpg", "format": "Normal", "height": 133, "width": 190, "type": "image", "subtype": "photo", "caption": "For a caramel corn with a candy-like crunch, use a bit of baking soda.", "copyright": "David Malosh for The New York Times. Food Stylist: Simon Andrews."}, {"url": "https://static01.nyt.com/images/2019/12/11/dining/06appe1/06appe1-mediumThreeByTwo210.jpg", "format": "mediumThreeByTwo210", "height": 140, "width": 210, "type": "image", "subtype": "photo", "caption": "For a caramel corn with a candy-like crunch, use a bit of baking soda.", "copyright": "David Malosh for The New York Times. Food Stylist: Simon Andrews."}, {"url": "https://static01.nyt.com/images/2019/12/11/dining/06appe1/06appe1-superJumbo.jpg", "format": "superJumbo", "height": 1439, "width": 2048, "type": "image", "subtype": "photo", "caption": "For a caramel corn with a candy-like crunch, use a bit of baking soda.", "copyright": "David Malosh for The New York Times. Food Stylist: Simon Andrews."}], "short_url": "https://nyti.ms/2rbD9cE"}, {"section": "Food", "subsection": "Wine, Beer & Cocktails", "title": "Our Critic\u2019s Best Wine Moments of 2019", "abstract": "The best bottles don\u2019t necessarily meet some objective standard. Instead, they are the ones that you can\u2019t forget, that have meaning and tell stories.", "url": "https://www.nytimes.com/2019/12/05/dining/drinks/best-wines.html", "byline": "By ERIC ASIMOV", "item_type": "Article", "updated_date": "2019-12-05T15:34:52-05:00", "created_date": "2019-12-05T15:34:52-05:00", "published_date": "2019-12-05T15:34:52-05:00", "material_type_facet": "", "kicker": "", "des_facet": ["Grapes", "Wines", "Riesling (Wine)", "Chianti (Wine)", "White Burgundy (Wine)", "Red Burgundy (Wine)"], "org_facet": ["Carlton Wine Room (Melbourne, Australia, Bar)", "Heitz Cellar (St Helena, Calif, Winery)", "La Garagista Farm and Winery (Barnard, Vt)", "Miguel Torres SA", "Osteria Francescana (Modena, Italy, Restaurant)"], "per_facet": ["Seabra, Luis"], "geo_facet": ["Australia"], "multimedia": [{"url": "https://static01.nyt.com/images/2019/12/11/dining/05best-wine10/05best-wine10-thumbStandard.jpg", "format": "Standard Thumbnail", "height": 75, "width": 75, "type": "image", "subtype": "photo", "caption": "", "copyright": "Colin Clark for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/11/dining/05best-wine10/05best-wine10-thumbLarge.jpg", "format": "thumbLarge", "height": 150, "width": 150, "type": "image", "subtype": "photo", "caption": "", "copyright": "Colin Clark for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/11/dining/05best-wine10/merlin_165455475_c7c89e3e-b494-4a06-a658-55e64c656c43-articleInline.jpg", "format": "Normal", "height": 127, "width": 190, "type": "image", "subtype": "photo", "caption": "", "copyright": "Colin Clark for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/11/dining/05best-wine10/merlin_165455475_c7c89e3e-b494-4a06-a658-55e64c656c43-mediumThreeByTwo210.jpg", "format": "mediumThreeByTwo210", "height": 140, "width": 210, "type": "image", "subtype": "photo", "caption": "", "copyright": "Colin Clark for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/11/dining/05best-wine10/merlin_165455475_c7c89e3e-b494-4a06-a658-55e64c656c43-superJumbo.jpg", "format": "superJumbo", "height": 1365, "width": 2048, "type": "image", "subtype": "photo", "caption": "", "copyright": "Colin Clark for The New York Times"}], "short_url": "https://nyti.ms/2rgXhtC"}, {"section": "Food", "subsection": "", "title": "Our 50 Best Recipes of 2019", "abstract": "The recipes our readers viewed most on NYT Cooking this year.", "url": "https://www.nytimes.com/2019/12/06/dining/best-recipes.html", "byline": "By MARGAUX LASKEY", "item_type": "Article", "updated_date": "2019-12-06T15:58:15-05:00", "created_date": "2019-12-06T15:58:15-05:00", "published_date": "2019-12-06T15:58:15-05:00", "material_type_facet": "", "kicker": "", "des_facet": ["Cooking and Cookbooks", "Grilling (Cooking)", "Chickpeas", "Poultry", "Salads"], "org_facet": [], "per_facet": ["Nosrat, Samin", "Roman, Alison"], "geo_facet": [], "multimedia": [{"url": "https://static01.nyt.com/images/2019/09/25/dining/23romanrex/23romanrex-thumbStandard.jpg", "format": "Standard Thumbnail", "height": 75, "width": 75, "type": "image", "subtype": "photo", "caption": "Alison Roman\u2019s vinegar chicken with crushed olive dressing.", "copyright": "Michael Graydon & Nikole Herriott for The New York Times. 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Prop Stylist: Paige Hicks."}, {"url": "https://static01.nyt.com/images/2019/09/25/dining/23romanrex/23romanrex-mediumThreeByTwo210.jpg", "format": "mediumThreeByTwo210", "height": 140, "width": 210, "type": "image", "subtype": "photo", "caption": "Alison Roman\u2019s vinegar chicken with crushed olive dressing.", "copyright": "Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Paige Hicks."}, {"url": "https://static01.nyt.com/images/2019/09/25/dining/23romanrex/23romanrex-superJumbo.jpg", "format": "superJumbo", "height": 1336, "width": 2048, "type": "image", "subtype": "photo", "caption": "Alison Roman\u2019s vinegar chicken with crushed olive dressing.", "copyright": "Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Paige Hicks."}], "short_url": "https://nyti.ms/2YqJxsI"}, {"section": "Food", "subsection": "", "title": "Eating Globally: Hungry City\u2019s Top 10 Restaurants of 2019", "abstract": "Our three critics found their favorites off the beaten path, in New York\u2019s rich mix of the world\u2019s cuisines.", "url": "https://www.nytimes.com/2019/12/05/dining/best-cheap-restaurants-nyc.html", "byline": "By LIGAYA MISHAN", "item_type": "Article", "updated_date": "2019-12-06T15:32:51-05:00", "created_date": "2019-12-05T14:09:53-05:00", "published_date": "2019-12-05T14:09:53-05:00", "material_type_facet": "", "kicker": "", "des_facet": ["Restaurants", "Salvadoran-Americans", "Sushi", "Mexican Food (Cuisine)", "Chinese Food (Cuisine)", "Immigration and Emigration", "Two Thousand Nineteen"], "org_facet": ["5 De Mayo Food Market (Queens, NY)", "Asian Bowl (Queens, NY, Restaurant)", "Clay Pot (Manhattan, NY, Restaurant)", "Hug Esan (Queens, NY, Restaurant)", "Iraqi House (Brooklyn, NY, Restaurant)", "Joe's Steam Rice Roll (Queens, NY, Restaurant)", "Millie Peartree Fish Fry & Soul Food (Bronx, NY, Restaurant)", "Ricas Pupusas & Mas (Queens, NY, Restaurant)", "Teranga (Manhattan, NY, Restaurant)", "Warique (Queens, NY, Restaurant)"], "per_facet": [], "geo_facet": ["New York City"], "multimedia": [{"url": "https://static01.nyt.com/images/2019/12/11/dining/05best-hungry1/05best-hungry1-thumbStandard.jpg", "format": "Standard Thumbnail", "height": 75, "width": 75, "type": "image", "subtype": "photo", "caption": "Burmese food is rarely found in New York City, and rarely so good as at Asian Bowl, in Forest Hills, Queens.", "copyright": "Colin Clark for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/11/dining/05best-hungry1/05best-hungry1-thumbLarge.jpg", "format": "thumbLarge", "height": 150, "width": 150, "type": "image", "subtype": "photo", "caption": "Burmese food is rarely found in New York City, and rarely so good as at Asian Bowl, in Forest Hills, Queens.", "copyright": "Colin Clark for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/11/dining/05best-hungry1/merlin_155957859_cd8dfe0d-7847-4640-b29d-22f620bf1be1-articleInline.jpg", "format": "Normal", "height": 127, "width": 190, "type": "image", "subtype": "photo", "caption": "Burmese food is rarely found in New York City, and rarely so good as at Asian Bowl, in Forest Hills, Queens.", "copyright": "Colin Clark for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/11/dining/05best-hungry1/merlin_155957859_cd8dfe0d-7847-4640-b29d-22f620bf1be1-mediumThreeByTwo210.jpg", "format": "mediumThreeByTwo210", "height": 140, "width": 210, "type": "image", "subtype": "photo", "caption": "Burmese food is rarely found in New York City, and rarely so good as at Asian Bowl, in Forest Hills, Queens.", "copyright": "Colin Clark for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/11/dining/05best-hungry1/merlin_155957859_cd8dfe0d-7847-4640-b29d-22f620bf1be1-superJumbo.jpg", "format": "superJumbo", "height": 1366, "width": 2048, "type": "image", "subtype": "photo", "caption": "Burmese food is rarely found in New York City, and rarely so good as at Asian Bowl, in Forest Hills, Queens.", "copyright": "Colin Clark for The New York Times"}], "short_url": "https://nyti.ms/2Pduxdk"}, {"section": "Food", "subsection": "", "title": "The Fiery New World of Australian Barbecue", "abstract": "Two Sydney restaurants, and one in Singapore, are using flames and Australian ingredients in ways that feel exciting and new.", "url": "https://www.nytimes.com/2019/12/05/dining/australian-barbecue.html", "byline": "By BESHA RODELL", "item_type": "Article", "updated_date": "2019-12-05T12:35:46-05:00", "created_date": "2019-12-05T12:35:46-05:00", "published_date": "2019-12-05T12:35:46-05:00", "material_type_facet": "", "kicker": "", "des_facet": ["Cooking and Cookbooks", "Restaurants", "Barbecue"], "org_facet": ["Firedoor (Sydney, Australia, Restaurant)", "Ester (Sydney, Australia, Restaurant)", "Burnt Ends (Singapore Restaurant)"], "per_facet": [], "geo_facet": ["Australia"], "multimedia": [{"url": "https://static01.nyt.com/images/2019/12/05/dining/05FARE-BBQ1/05FARE-BBQ1-thumbStandard.jpg", "format": "Standard Thumbnail", "height": 75, "width": 75, "type": "image", "subtype": "photo", "caption": "At Firedoor in Sydney, the kitchen is powered entirely by wood \u2014 there are no electric or gas ovens, burners or microwaves.\u00a0", "copyright": "Con Poulos for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/05/dining/05FARE-BBQ1/05FARE-BBQ1-thumbLarge.jpg", "format": "thumbLarge", "height": 150, "width": 150, "type": "image", "subtype": "photo", "caption": "At Firedoor in Sydney, the kitchen is powered entirely by wood \u2014 there are no electric or gas ovens, burners or microwaves.\u00a0", "copyright": "Con Poulos for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/05/dining/05FARE-BBQ1/merlin_165273375_4b1d35e9-dbcd-4470-9dd4-88d952b82c4d-articleInline.jpg", "format": "Normal", "height": 127, "width": 190, "type": "image", "subtype": "photo", "caption": "At Firedoor in Sydney, the kitchen is powered entirely by wood \u2014 there are no electric or gas ovens, burners or microwaves.\u00a0", "copyright": "Con Poulos for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/05/dining/05FARE-BBQ1/05FARE-BBQ1-mediumThreeByTwo210.jpg", "format": "mediumThreeByTwo210", "height": 140, "width": 210, "type": "image", "subtype": "photo", "caption": "At Firedoor in Sydney, the kitchen is powered entirely by wood \u2014 there are no electric or gas ovens, burners or microwaves.\u00a0", "copyright": "Con Poulos for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/05/dining/05FARE-BBQ1/merlin_165273375_4b1d35e9-dbcd-4470-9dd4-88d952b82c4d-superJumbo.jpg", "format": "superJumbo", "height": 1366, "width": 2048, "type": "image", "subtype": "photo", "caption": "At Firedoor in Sydney, the kitchen is powered entirely by wood \u2014 there are no electric or gas ovens, burners or microwaves.\u00a0", "copyright": "Con Poulos for The New York Times"}], "short_url": "https://nyti.ms/2OSenaf"}, {"section": "Food", "subsection": "", "title": "The Best Bites of 2019, From Around the World to New York", "abstract": "Our favorite dishes from the city\u2019s smaller neighborhood restaurants.", "url": "https://www.nytimes.com/2019/12/05/dining/cheap-eats-nyc.html", "byline": "By LIGAYA MISHAN", "item_type": "Article", "updated_date": "2019-12-05T14:09:56-05:00", "created_date": "2019-12-05T14:09:56-05:00", "published_date": "2019-12-05T14:09:56-05:00", "material_type_facet": "", "kicker": "", "des_facet": ["Restaurants", 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"subsection": "", "title": "Nami Nori Gets Hand Rolls Right, and Other Details Too", "abstract": "A temaki specialist in Greenwich Village pays attention to the little things that impart a sense of luxury even in an inexpensive restaurant.", "url": "https://www.nytimes.com/2019/12/03/dining/nami-nori-review-pete-wells.html", "byline": "By PETE WELLS", "item_type": "Article", "updated_date": "2019-12-03T11:57:12-05:00", "created_date": "2019-12-03T11:57:12-05:00", "published_date": "2019-12-03T11:57:12-05:00", "material_type_facet": "", "kicker": "", "des_facet": ["Restaurants", "Sushi", "Japanese Food (Cuisine)"], "org_facet": ["Nami Nori (Manhattan, NY, Restaurant)"], "per_facet": [], "geo_facet": ["Greenwich Village (Manhattan, NY)"], "multimedia": [{"url": "https://static01.nyt.com/images/2019/12/03/dining/03REST-NAMI-slide-28D0/03REST-NAMI-slide-28D0-thumbStandard-v2.jpg", "format": "Standard Thumbnail", "height": 75, "width": 75, "type": "image", "subtype": "photo", "caption": "", "copyright": "Jeenah Moon for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/03/dining/03REST-NAMI-slide-28D0/03REST-NAMI-slide-28D0-thumbLarge-v2.jpg", "format": "thumbLarge", "height": 150, "width": 150, "type": "image", "subtype": "photo", "caption": "", "copyright": "Jeenah Moon for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/03/dining/03REST-NAMI-slide-28D0/03REST-NAMI-slide-28D0-articleInline.jpg", "format": "Normal", "height": 127, "width": 190, "type": "image", "subtype": "photo", "caption": "", "copyright": "Jeenah Moon for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/03/dining/03REST-NAMI-slide-28D0/03REST-NAMI-slide-28D0-mediumThreeByTwo210.jpg", "format": "mediumThreeByTwo210", "height": 140, "width": 210, "type": "image", "subtype": "photo", "caption": "", "copyright": "Jeenah Moon for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/03/dining/03REST-NAMI-slide-28D0/03REST-NAMI-slide-28D0-superJumbo.jpg", "format": "superJumbo", "height": 1365, "width": 2048, "type": "image", "subtype": "photo", "caption": "", "copyright": "Jeenah Moon for The New York Times"}], "short_url": "https://nyti.ms/2PcD4xd"}, {"section": "Food", "subsection": "Wine, Beer & Cocktails", "title": "In the New World of Whiskeys, Australia Strives to Stand Out", "abstract": "While distillers around the globe imitate Scotch, Australians are innovating to create something distinctive.", "url": "https://www.nytimes.com/2019/12/03/dining/drinks/australian-whiskey.html", "byline": "By CLAY RISEN", "item_type": "Article", "updated_date": "2019-12-03T12:19:06-05:00", "created_date": "2019-12-03T12:19:06-05:00", "published_date": "2019-12-03T12:19:06-05:00", "material_type_facet": "", "kicker": "", "des_facet": ["Whiskey", "Regulation and Deregulation of Industry"], "org_facet": [], "per_facet": [], "geo_facet": ["Australia"], "multimedia": [{"url": "https://static01.nyt.com/images/2019/12/04/dining/02whiskey6/merlin_164987745_f137d6d4-2082-4c97-a042-87b13246f3d8-thumbStandard.jpg", "format": "Standard Thumbnail", "height": 75, "width": 75, "type": "image", "subtype": "photo", "caption": "", "copyright": "Kristoffer Paulsen for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/04/dining/02whiskey6/merlin_164987745_f137d6d4-2082-4c97-a042-87b13246f3d8-thumbLarge.jpg", "format": "thumbLarge", "height": 150, "width": 150, "type": "image", "subtype": "photo", "caption": "", "copyright": "Kristoffer Paulsen for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/04/dining/02whiskey6/merlin_164987745_f137d6d4-2082-4c97-a042-87b13246f3d8-articleInline.jpg", "format": "Normal", "height": 127, "width": 190, "type": "image", "subtype": "photo", "caption": "", "copyright": "Kristoffer Paulsen for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/04/dining/02whiskey6/merlin_164987745_f137d6d4-2082-4c97-a042-87b13246f3d8-mediumThreeByTwo210.jpg", "format": "mediumThreeByTwo210", "height": 140, "width": 210, "type": "image", "subtype": "photo", "caption": "", "copyright": "Kristoffer Paulsen for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/04/dining/02whiskey6/merlin_164987745_f137d6d4-2082-4c97-a042-87b13246f3d8-superJumbo.jpg", "format": "superJumbo", "height": 1365, "width": 2048, "type": "image", "subtype": "photo", "caption": "", "copyright": "Kristoffer Paulsen for The New York Times"}], "short_url": "https://nyti.ms/2OMKRTa"}, {"section": "Food", "subsection": "", "title": "Finger Sandwiches Save the Day", "abstract": "A famous movie heroine once called upon \u201ca flock of sandwiches\u201d to fuel her holiday soiree. You should, too.", "url": "https://www.nytimes.com/2019/12/02/dining/party-sandwiches.html", "byline": "By DAVID TANIS", "item_type": "Article", "updated_date": "2019-12-03T09:14:14-05:00", "created_date": "2019-12-02T14:22:51-05:00", "published_date": "2019-12-02T14:22:51-05:00", "material_type_facet": "", "kicker": "", "des_facet": ["Cooking and Cookbooks", "Sandwiches", "Holidays and Special Occasions", "Parties (Social)"], "org_facet": [], "per_facet": [], "geo_facet": [], "multimedia": [{"url": "https://static01.nyt.com/images/2019/12/04/dining/02Tanis1/02Tanis1-thumbStandard.jpg", "format": "Standard Thumbnail", "height": 75, "width": 75, "type": "image", "subtype": "photo", "caption": "Sandwiches are a tried-and-true way to feed a room full of holiday revelers.", "copyright": "Andrew Scrivani for The New York Times. 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Prop Stylist: Amy Wilson."}], "short_url": "https://nyti.ms/358aG6g"}, {"section": "World", "subsection": "Europe", "title": "Call It a Crime of Pasta", "abstract": "The famous pasta-making women of Bari, Italy, are worried that a crackdown on contraband orecchiette pasta could threaten their way of life.", "url": "https://www.nytimes.com/2019/12/07/world/europe/italy-bari-pasta-orecchiette.html", "byline": "By JASON HOROWITZ", "item_type": "Article", "updated_date": "2019-12-07T05:00:19-05:00", "created_date": "2019-12-07T05:00:19-05:00", "published_date": "2019-12-07T05:00:19-05:00", "material_type_facet": "", "kicker": "", "des_facet": ["Pasta", "Women and Girls", "Food Trucks and Vendors", "Regulation and Deregulation of Industry"], "org_facet": [], "per_facet": [], "geo_facet": ["Italy", "Bari (Italy)"], "multimedia": [{"url": "https://static01.nyt.com/images/2019/12/07/world/07bari-dispatch3/merlin_165512487_6b450054-7f8a-4c01-9b89-1e708bfd757b-thumbStandard.jpg", "format": "Standard Thumbnail", "height": 75, "width": 75, "type": "image", "subtype": "photo", "caption": "Angela Lastella placing her home-made orecchiette outside her home in Bari, Italy.", "copyright": "Gianni Cipriano for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/07/world/07bari-dispatch3/merlin_165512487_6b450054-7f8a-4c01-9b89-1e708bfd757b-thumbLarge.jpg", "format": "thumbLarge", "height": 150, "width": 150, "type": "image", "subtype": "photo", "caption": "Angela Lastella placing her home-made orecchiette outside her home in Bari, Italy.", "copyright": "Gianni Cipriano for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/07/world/07bari-dispatch3/merlin_165512487_6b450054-7f8a-4c01-9b89-1e708bfd757b-articleInline.jpg", "format": "Normal", "height": 127, "width": 190, "type": "image", "subtype": "photo", "caption": "Angela Lastella placing her home-made orecchiette outside her home in Bari, Italy.", "copyright": "Gianni Cipriano for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/07/world/07bari-dispatch3/merlin_165512487_6b450054-7f8a-4c01-9b89-1e708bfd757b-mediumThreeByTwo210.jpg", "format": "mediumThreeByTwo210", "height": 140, "width": 210, "type": "image", "subtype": "photo", "caption": "Angela Lastella placing her home-made orecchiette outside her home in Bari, Italy.", "copyright": "Gianni Cipriano for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/07/world/07bari-dispatch3/merlin_165512487_6b450054-7f8a-4c01-9b89-1e708bfd757b-superJumbo.jpg", "format": "superJumbo", "height": 1365, "width": 2048, "type": "image", "subtype": "photo", "caption": "Angela Lastella placing her home-made orecchiette outside her home in Bari, Italy.", "copyright": "Gianni Cipriano for The New York Times"}], "short_url": "https://nyti.ms/367Epfm"}, {"section": "Food", "subsection": "", "title": "Cheesy and Spicy", "abstract": "Saucy and extremely fast, the YouTube celebrity Maangchi\u2019s cheese buldak (fire chicken) needs no introduction: Its cheese pull speaks for itself.", "url": "https://www.nytimes.com/2019/12/06/dining/cheesy-and-spicy.html", "byline": "By EMILY WEINSTEIN", "item_type": "Article", "updated_date": "2019-12-06T14:25:22-05:00", "created_date": "2019-12-06T12:54:01-05:00", "published_date": "2019-12-06T12:54:01-05:00", "material_type_facet": "", "kicker": "", "des_facet": ["Cookies", "Cooking and Cookbooks"], "org_facet": [], "per_facet": [], "geo_facet": [], "multimedia": [{"url": "https://static01.nyt.com/images/2019/07/28/dining/28mag-eat/28mag-eat-articleInline.jpg", "format": "Normal", "height": 140, "width": 190, "type": "image", "subtype": "photo", "caption": "Maangchi\u2019s Fire Chicken.", "copyright": "Bobby Doherty for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Margaret MacMillan Jones."}, {"url": "https://static01.nyt.com/images/2019/07/28/dining/28mag-eat/28mag-eat-mediumThreeByTwo210.jpg", "format": "mediumThreeByTwo210", "height": 140, "width": 210, "type": "image", "subtype": "photo", "caption": "Maangchi\u2019s Fire Chicken.", "copyright": "Bobby Doherty for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Margaret MacMillan Jones."}, {"url": "https://static01.nyt.com/images/2019/07/28/dining/28mag-eat/28mag-eat-superJumbo.jpg", "format": "superJumbo", "height": 1513, "width": 2048, "type": "image", "subtype": "photo", "caption": "Maangchi\u2019s Fire Chicken.", "copyright": "Bobby Doherty for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Margaret MacMillan Jones."}], "short_url": "https://nyti.ms/350EMZ2"}, {"section": "Health", "subsection": "", "title": "Denmark Raises Antibiotic-Free Pigs. Why Can\u2019t the U.S.?", "abstract": "American pigs are raised on a liberal diet of antibiotics, fueling the rise of resistant germs. Danish pork producers are proving there\u2019s a better way.", "url": "https://www.nytimes.com/2019/12/06/health/pigs-antibiotics-denmark.html", "byline": "By ANDREW JACOBS", "item_type": "Article", "updated_date": "2019-12-06T16:09:04-05:00", "created_date": "2019-12-06T10:44:28-05:00", "published_date": "2019-12-06T10:44:28-05:00", "material_type_facet": "", "kicker": "", "des_facet": ["Antibiotics", "Drug Resistance (Microbial)", "Pigs", "Agriculture and Farming"], "org_facet": [], "per_facet": [], "geo_facet": ["Denmark"], "multimedia": [{"url": "https://static01.nyt.com/images/2019/11/25/science/09SCI-PIGS6/09SCI-PIGS6-thumbStandard-v3.jpg", "format": "Standard Thumbnail", "height": 75, "width": 75, "type": "image", "subtype": "photo", "caption": "", "copyright": "Ciril Jazbec for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/11/25/science/09SCI-PIGS6/09SCI-PIGS6-thumbLarge-v3.jpg", "format": "thumbLarge", "height": 150, "width": 150, "type": "image", "subtype": "photo", "caption": "", "copyright": "Ciril Jazbec for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/11/25/science/09SCI-PIGS6/09SCI-PIGS6-articleInline-v2.jpg", "format": "Normal", "height": 127, "width": 190, "type": "image", "subtype": "photo", "caption": "", "copyright": "Ciril Jazbec for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/11/25/science/09SCI-PIGS6/09SCI-PIGS6-mediumThreeByTwo210-v3.jpg", "format": "mediumThreeByTwo210", "height": 140, "width": 210, "type": "image", "subtype": "photo", "caption": "", "copyright": "Ciril Jazbec for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/11/25/science/09SCI-PIGS6/09SCI-PIGS6-superJumbo-v2.jpg", "format": "superJumbo", "height": 1365, "width": 2048, "type": "image", "subtype": "photo", "caption": "", "copyright": "Ciril Jazbec for The New York Times"}], "short_url": "https://nyti.ms/36apfpI"}, {"section": "Food", "subsection": "", "title": "The Most Incredible Holiday Cookies Ever", "abstract": "Susan Spungen\u2019s Christmas gift to us: a collection of modern cookie recipes, each one stunning and sure to impress.", "url": "https://www.nytimes.com/2019/12/06/dining/the-most-incredible-holiday-cookies-ever.html", "byline": "By SAM SIFTON", "item_type": "Article", "updated_date": "2019-12-06T13:19:49-05:00", "created_date": "2019-12-06T10:30:01-05:00", "published_date": "2019-12-06T10:30:01-05:00", "material_type_facet": "", "kicker": "", "des_facet": ["Cooking and Cookbooks"], "org_facet": [], "per_facet": [], "geo_facet": [], "multimedia": [{"url": "https://static01.nyt.com/images/2019/11/27/dining/ss-peppermint-cookies-copy/ss-peppermint-cookies-thumbStandard.jpg", "format": "Standard Thumbnail", "height": 75, "width": 75, "type": "image", "subtype": "photo", "caption": "", "copyright": "Con Poulos for The New York Times. 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"format": "thumbLarge", "height": 150, "width": 150, "type": "image", "subtype": "photo", "caption": "Clockwise from top left: Evening slippers from Birdies, Le Monde Beryl, the Row and Drogheria Crivellini.", "copyright": "Courtesy of the brands"}, {"url": "https://static01.nyt.com/images/2019/12/05/t-magazine/oakImage-1575321945422/oakImage-1575321945422-articleInline.jpg", "format": "Normal", "height": 174, "width": 190, "type": "image", "subtype": "photo", "caption": "Clockwise from top left: Evening slippers from Birdies, Le Monde Beryl, the Row and Drogheria Crivellini.", "copyright": "Courtesy of the brands"}, {"url": "https://static01.nyt.com/images/2019/12/05/t-magazine/oakImage-1575321945422/oakImage-1575321945422-mediumThreeByTwo210-v2.jpg", "format": "mediumThreeByTwo210", "height": 140, "width": 210, "type": "image", "subtype": "photo", "caption": "Clockwise from top left: Evening slippers from Birdies, Le Monde Beryl, the Row and Drogheria Crivellini.", "copyright": "Courtesy of the brands"}, {"url": "https://static01.nyt.com/images/2019/12/05/t-magazine/oakImage-1575321945422/oakImage-1575321945422-superJumbo.jpg", "format": "superJumbo", "height": 1870, "width": 2048, "type": "image", "subtype": "photo", "caption": "Clockwise from top left: Evening slippers from Birdies, Le Monde Beryl, the Row and Drogheria Crivellini.", "copyright": "Courtesy of the brands"}], "short_url": "https://nyti.ms/2YgSGnk"}, {"section": "Food", "subsection": "", "title": "The Year\u2019s Best Pastry Cookbooks", "abstract": "Melissa Clark has rounded up 2019\u2019s finest, and naturally brought back four fine recipes for you to make this week.", "url": "https://www.nytimes.com/2019/12/04/dining/the-years-best-pastry-cookbooks.html", "byline": "By SAM SIFTON", "item_type": "Article", "updated_date": "2019-12-04T10:30:00-05:00", "created_date": "2019-12-04T10:30:00-05:00", "published_date": "2019-12-04T10:30:00-05:00", "material_type_facet": "", "kicker": "", 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But supplies aren\u2019t likely to run out anytime soon.", "url": "https://www.nytimes.com/2019/12/04/us/french-fries-shortage.html", "byline": "By JACEY FORTIN", "item_type": "Article", "updated_date": "2019-12-04T05:00:31-05:00", "created_date": "2019-12-04T05:00:31-05:00", "published_date": "2019-12-04T05:00:31-05:00", "material_type_facet": "", "kicker": "", "des_facet": ["French Fries", "Potatoes", "Shortages", "Agriculture and Farming", "Fast Food Industry"], "org_facet": [], "per_facet": [], "geo_facet": ["Canada", "United States", "Idaho"], "multimedia": [{"url": "https://static01.nyt.com/images/2019/12/03/multimedia/03xp-potato/03xp-potato-thumbStandard.jpg", "format": "Standard Thumbnail", "height": 75, "width": 75, "type": "image", "subtype": "photo", "caption": "You probably won\u2019t notice the potato shortage at your favorite fast food spot.", "copyright": "Eirik Johnson for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/03/multimedia/03xp-potato/03xp-potato-thumbLarge.jpg", "format": "thumbLarge", "height": 150, "width": 150, "type": "image", "subtype": "photo", "caption": "You probably won\u2019t notice the potato shortage at your favorite fast food spot.", "copyright": "Eirik Johnson for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/03/multimedia/03xp-potato/03xp-potato-articleInline.jpg", "format": "Normal", "height": 127, "width": 190, "type": "image", "subtype": "photo", "caption": "You probably won\u2019t notice the potato shortage at your favorite fast food spot.", "copyright": "Eirik Johnson for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/03/multimedia/03xp-potato/03xp-potato-mediumThreeByTwo210.jpg", "format": "mediumThreeByTwo210", "height": 140, "width": 210, "type": "image", "subtype": "photo", "caption": "You probably won\u2019t notice the potato shortage at your favorite fast food spot.", "copyright": "Eirik Johnson for The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/03/multimedia/03xp-potato/03xp-potato-superJumbo.jpg", "format": "superJumbo", "height": 1367, "width": 2048, "type": "image", "subtype": "photo", "caption": "You probably won\u2019t notice the potato shortage at your favorite fast food spot.", "copyright": "Eirik Johnson for The New York Times"}], "short_url": "https://nyti.ms/384M0NK"}, {"section": "Magazine", "subsection": "", "title": "How to Bake the Perfect Madeleine", "abstract": "Good is too easy. These toasty Earl Grey-flavored teacakes are an astounding delight.", "url": "https://www.nytimes.com/2019/12/03/magazine/how-to-bake-the-perfect-madeleine.html", "byline": "By DORIE GREENSPAN", "item_type": "Article", "updated_date": "2019-12-03T22:10:14-05:00", "created_date": "2019-12-03T22:10:14-05:00", "published_date": "2019-12-03T22:10:14-05:00", "material_type_facet": "", "kicker": "", "des_facet": ["Cooking and Cookbooks", "Bakeries and Baked Products"], "org_facet": [], "per_facet": ["Grolet, Cedric"], "geo_facet": [], "multimedia": [{"url": "https://static01.nyt.com/images/2019/12/08/magazine/08mag-eat/08mag-eat-thumbStandard.jpg", "format": "Standard Thumbnail", "height": 75, "width": 75, "type": "image", "subtype": "photo", "caption": "Earl Grey madeleines.", "copyright": "Sarah Anne Ward for The New York Times. Food stylist: Maggie Ruggiero. 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"https://static01.nyt.com/images/2019/12/03/travel/03PTG-Danang2-copy/merlin_165037362_c5cfd5ce-9964-4997-954f-ec42d575fccf-mediumThreeByTwo210.jpg", "format": "mediumThreeByTwo210", "height": 140, "width": 210, "type": "image", "subtype": "photo", "caption": "Danang is famous for seafood, served fresh in large open-air restaurants steps from the beach.", "copyright": "Sebastian Modak/The New York Times"}, {"url": "https://static01.nyt.com/images/2019/12/03/travel/03PTG-Danang2-copy/merlin_165037362_c5cfd5ce-9964-4997-954f-ec42d575fccf-superJumbo.jpg", "format": "superJumbo", "height": 1365, "width": 2048, "type": "image", "subtype": "photo", "caption": "Danang is famous for seafood, served fresh in large open-air restaurants steps from the beach.", "copyright": "Sebastian Modak/The New York Times"}], "short_url": "https://nyti.ms/2OKsfDs"}, {"section": "Travel", "subsection": "", "title": "6 Cookbooks That Double as Guidebooks", "abstract": "For travelers who first consider dinner 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