2. Double-Tomato Pasta Salad I appreciate this pasta dish from Ali Slagle because it uses an ingredient that should make a comeback: the sun-dried tomato. (My colleagues in Food and Cooking have never entirely agreed with me on this.) Ali combines it with fresh tomatoes for an effect she describes as “full-spectrum tomato flavor.” This…
For her birthday, my friend Audrey wanted one thing: a lentil soup from Yerevan Market and Cafe, an Armenian spot in the Adams Morgan neighborhood of Washington, D.C. Ethereal yet somehow earthy, it was unlike any lentil soup we’d ever had — orange and slightly tangy. We were left curious about its flavor. It turned…
When cooking fresh sweet corn for one, nothing beats the microwave: A single ear, in its husk, goes in at full power for three minutes. The husk traps steam, giving the kernels such an intense corn flavor and juiciness that butter becomes nearly superfluous (nearly). But for a crowd? You have more options. Take, for…
MALIHABAD, India — Theirs is a friendship of over half a century, the old man and his mango tree. His days, spent with a monk-like contentment knowing that each could be his last, are now largely reduced to the tree’s shade and the tree’s care. The tree, at least 120 years old, was there long…
At his home in Washington, D.C., Charlie McBride often bakes his mother’s recipe for peach cobbler. As he pours the topping over the fruit, he remembers how his mother, aunts and grandmother sat under a tree in Louisiana, cackling at one another’s stories as they peeled peaches to can for the winter. Mr. McBride loved…
ANNAPOLIS, Calif. — At Peay Vineyards, 53 acres of vines on a ridge near this tiny town just 3.5 miles from the Pacific Ocean, the fog generally burns off by around 9 a.m. and the air begins to warm up, at least for a little while. By midday, a breeze starts to blow, ruffling the…
It’s the season of grilled showstoppers and big, easy desserts, but summer pastas may just be the unsung heroes of seasonal cookouts and busy weeknights. Potentially portable, frequently vegetarian and reliably comforting, these recipes from New York Times Cooking can shine at a potluck or be thrown together as an easy dinner for two, with…
I was so excited to buy my first full-size grill, but now that I have it all cleaned up and parked in the backyard, I have to admit that it feels too hot to babysit a grill outside. I’m sure I’ll change my mind soon, but not this weekend! I’m planning meals around recipes that…
Welcome to the T List, a newsletter from the editors of T Magazine. Each week, we share things we’re eating, wearing, listening to or coveting now. Sign up here to find us in your inbox every Wednesday. And you can always reach us at tlist@nytimes.com. see This Floating Figures by Katherine Bradford By Gillian Brassil…
Good morning. You miss me? I was in France for work, and if the food wasn’t as great as I’d dreamed it might be, after more than two years in the home office, at least there were ham and cheese sandwiches. Jambons beurres: warm, skinny baguettes with unsalted butter and thin slices of juicy ham…