This article was updated on Sept. 7, 2023, in honor of the torte’s 40th anniversary. When Marian Burros, a longtime food reporter for The New York Times, first wrote about the plum torte in September 1983, no one expected it to become the most requested recipe, and among the most beloved, in the history of…
I have quite dry skin and eyes, so I need all the moisture possible. I use a Neostrata Matrix Support day cream and Intensive Eye Therapy; then when I shower, I use Dermafix DermaPolish + Activated Charcoal. I feel like I have great skin now, but it’s been a journey to maintain it. Dr. Fatima…
T Introduces: Linde Freya Tangelder’s Luminous New Collection for Cassina In Linde Freya Tangelder’s opinion, great design starts with demolition. “To pull something down or destroy a little bit of the past gives you freedom,” says the 35-year-old Dutch-born designer. Breaking apart her own work and starting over, deconstructing her models and rebuilding them, is,…
INSIDE A GILDED Rococo room on the Avenue Montaigne in Paris, candied fruits dangled from winterberry tree branches. Hand-sewn to the limbs with waxed twine by the food artist Imogen Kwok and her team, the sugar-confit-dipped pears, clementines and cherries resembled orbs of glass and were clipped off by guests with bonsai scissors for an…
On entering Oded Halahmy’s Pomegranate Gallery in New York City, the bright red fruit is all you see: some fresh, others dried, several plump bronze ones on top of huge religious sculptures. There are even some sewn on the caps Mr. Halahmy, 85, wears, along with the phrase “pomegranate is love.” Before you can look…
Despite my love for charred vegetables and steaks, I’m a fair-weather griller. If I lived in a more temperate climate, you’d probably find me kebabbing shrimp in the middle of January. But since I typically hang up my grill tongs as the autumn leaves fall, I think of these final summer weeks as one last,…
While canonically Vietnamese, the dish’s origins are global: bánh mì were referenced in Vietnam as early as the early 1800s, but it wasn’t until baguettes were introduced to the country — by French colonists in the 19th century — that the sandwich came into its own. The disruption of wheat imports during World War I…
Two hours after we started, we reached the Santuario di San Luca, a palatial 18th-century church that offers panoramic views of Bologna and the verdant hills beyond. There was also, blissfully, a restaurant, Vito San Luca, whose tagliatelle al ragù might be the platonic ideal of a post-hike meal. (There was also another plate of…
There is a type of New York bistro that people like because it reminds them of other New York bistros. Some of the older examples of this type were built in imitation of actual places in the real France, but some of the younger ones didn’t go that far away for inspiration. They just looked…
Headliner MisiPasta “My dream project for 25 years,” is how Missy Robbins described the latest addition to Lilia and Misi, the Brooklyn places she owns with Sean Feeney. “I always intended to open a store,” she added, referring to an outlet for her fresh pastas, jarred vegetables and other products. She introduced the packaged goods…