In “Gudetama: An Eggcellent Adventure,” a new live-action and animated series on Netflix, an ambitious television producer thinks he’s stumbled onto the perfect subject for a show: a sentient egg on a journey to find its mother. That egg is Gudetama, a cartoon character that skyrocketed to international fame after Sanrio introduced it in 2013,…
Felipe A. Valls Sr., a Cuban exile who invented Miami’s hallmark walk-up coffee windows, started a Cuban-cuisine restaurant chain and founded Versailles Restaurant, which for decades has drawn wide attention as a vibrant hub for politicians and throngs of protesters, died on Nov. 26 in Miami. He was 89. His death, at Jackson Memorial Hospital,…
Yes, there are likely to be latkes, but what else can you offer for a gathering on one of the eight nights that Hanukkah is celebrated? Daniel Soskolne and Loren Abramovitch, Brooklyn-based caterers, have assembled the Friday box, a gift box of Israeli and Palestinian dips, spreads and pickles, ready to serve with a generous…
I’ve loaded my pantry with flour and sugar, and my fridge is bursting with 10 pounds of butter. Let the holiday baking begin! I always put together cookie boxes, swapping in different kinds year after year. For this holiday season, Yewande Komolafe made things easier for us by creating a stunning cookie box with six…
A new study found that people aren’t getting enough of them. The first step to fix that, experts say: Better define the foods that qualify.
Whether you’re planning a big holiday gathering or simply trying to feed houseguests in between festive end-of-year activities, you’re going to need recipes that serve at least eight or 10 or 12, rather than the usual one or two or four. Below are some of The New York Times Cooking and Food staff’s favorite dishes…
Whether you’re planning a big holiday gathering or simply trying to feed houseguests in between festive end-of-year activities, you’re going to need recipes that serve at least eight or 10 or 12, rather than the usual one or two or four. Below are some of The New York Times Cooking and Food staff’s favorite dishes…
Welcome to T Wanderlust, a new travel newsletter from the editors of T Magazine. Twice a month, we’ll recommend global destinations and hotels worth visiting. Sign up here to find us in your inbox every other Friday, along with our T List newsletter each Wednesday. And you can always reach us at tlist@nytimes.com. Of all…
In the past when I’ve eaten dip for dinner, it’s because we had leftovers from a party. That, plus leftover crudités, can anchor a good meal. It can skew fabulous for adults, with after-party vibes (wine, leftover cheese, bread, charcuterie, Christmas ham or shrimp cocktail). Or it can go kid-friendly, with the leftover cheese and…
Spicy Party Mix: For Margaux Laskey’s take, start with 16 cups of your ideal combination of cereal, nuts, pretzels, cheese or rice crackers, bagel chips and sesame sticks. Melt ¼ cup butter and add Worcestershire sauce, hot sauce, garlic and onion powders, sweet or smoked paprika, salt and pepper until it tastes as spicy and…