Every Peach Shines in This Tart

It’s such a short window, when peaches are ripe enough to eat just as they are, so it’s tempting to elevate this complex, floral fruit: to wax just a little bit too lyrical. Notes of vanilla are present, traces of almonds. Echoes are heard in chardonnays and rieslings, sémillons and proseccos. But a perfectly ripe…

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Where I Ate in New York City

I strongly believe that a little leap into the unknown is healthy for the psyche, which is why I’m taking a leap of my own: Starting this week I’m temporarily leaving the Food section, and this newsletter, to spend three months editing and reporting on The Times’s Live desk, which you may know as the…

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