The New York Times
“A Beloved Indigenous Dessert Evolves With Each Generation”
Monday, April 18, 2022,
By Lily Datz
, professor of law in the College of Law, published a recipe for grape dumplings in The New York Times titled “.” While Maillard specializes in family law and civil liberties, he also serves as a contributing writer to The New York Times across various verticals including food and popular culture.