scam. Gary Rivlin explores the notion of "Grades 13 and 14," time tacked onto the end of high school to prepare our students for better jobs. And Gabrielle Hamilton shares a recipe for chowder-soaked toast, a dish born when she and her wife decided to run "her" restaurant, Prune, together — as "their" restauran

Times Friday, October 27, 2017 NYTimes.com "To me, it has always been clear that a dinner party is about what is said, not what is eaten," writes Gabrielle Hamilton in the introduction to this week's Food Issue. "There would always be wine and salad and bread and stew; chocolate and fruit and nuts and sparkling