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Mahira Rivers on Muck Rack

Mahira Rivers

  • Writer, Sweet City
  • None, FREELANCE (NEW YORK TIMES, SWEET CITY)
  • None, The New York Times, Food / Freelance (TASTE, Resy, Grub Street, Epicurious, The New York Times)
  • Freelance Contributing Critic, The New York Times
  • Contributor, Freelance
New York
As seen in: Sweet City, The New York Times, Yahoo Life, The Guardian, The Washington Post, Yahoo News UK, Boston.com, Substack, The Indian Express, Chron, Flipboard, The Seattle Times and
James Beard Foundation-nominated writer, former Michelin inspector, bylines in @nytfood @grubstreet @resy et al. I have a newsletter! sweetcity.substack.com
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Articles

It’s Time to Bake a Butter Cake

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By Mahira Rivers
| Sweet City
The cheery yellow cover of Asako Yuzuki’s Butter,stained with streaky blood-red fingerprints, wasn’t the first thing that drew me in. It was the title. And, okay, a very me-coded blurb: “An exuberant, indulgent romp of a novel…Butter is a full-fat, Michelin-starred treat.” I picked up the book earlier this summer from Yu & Me Books, a bookstore in Chinatown specializing in Asian lit.
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Great Views and Ambitious Food, Can It Be?

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By Mahira Rivers
| The New York Times Verified
If you were to make assumptions about a restaurant based on the dish everyone is ordering, you might think Bar Susanne is just a place for French fries. One evening, I saw three orders hit a table of three with spritzes already in hand. At another, outdoor diners ate them by the fistful with grand views of the Williamsburg Bridge. The fries at Bar Susanne are very good.
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Great Views and Ambitious Food, Can It Be?

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By Mahira Rivers
| Flipboard
Consumer Reports' Top Pick For Best Store-Brand Chocolate Ice Cream Might Surprise You When Consumers Reports set out to name its favorite regular chocolate ice cream, its evaluation was just as calculated (if not more) as when the …
Open in Who Shared View Duplicates (3) Issue with article?
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