After a quick trip to New York last week, I was weirdly excited for a night in with a big batch of mushroom ragout. It’s the kind of small, rewarding project that can hum along for an hour or so while I’m on FaceTime with friends and family or catching up on a podcast. I…
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. Wear This Handcrafted Pendants for Every Sign By Gisela Williams…
I didn’t invent the chicken sheet-pan dinner, but I was an early adopter. The convenience of tossing everything on a pan, then letting it do its thing unattended in the oven for half an hour or so is perennially appealing to me. While the chicken sizzles and the vegetables soften, I can open the wine,…
I just found out that there’s no such thing as fish. I mean, for cooks there is — we still have salmon, anchovies, swordfish, trout and the like, all waiting to be tossed in a pan with garlic and oil, or threaded on skewers and grilled, or pan-fried with capers and herbs. But as a…
At first, the revival of Korean royal cuisine was largely confined to the academic sphere. In the 1980s, only a few restaurants ventured to serve it, a number of them run by members of Hwang’s family. Then, in 2003, half the country tuned in to the historical TV drama “Jewel in the Palace,” about a…
But sound is also clearly there, when you think of it, evoking emotions and memories. Hearing corn kernels pop takes me right back to being a little kid, while the sound of ice flying around inside a cocktail shaker takes me back to being a big kid. At home, day-to-day sounds are not just a…
I’ll start with the bad news: Nikita is out this week, so you’re stuck with me again. Now, the good news: Look around! This fall weather is gorgeous! October feels like the last hurrah before we all turn into recluses, hissing when we catch a rare glimpse of sunlight (… just me?). So I recently…
The Burdick Chocolates menagerie, known for its silk-tailed mice, now includes cats. For Halloween, the company has come up with alert dark chocolate felines with a cherry ganache filling and a clever curved cashew tail. They’re almost two inches long, come six to a box and are being sold for a limited time online and…
Headliner T-Bar Lease issues have caused the restaurateur Tony Fortuna’s popular Upper East Side cynosure to relocate after 27 years. It’s still on the Upper East Side, but just barely, closer to Bloomingdale’s than the Carlyle. It’s been installed with suitably luxurious touches in a three-story townhouse, allowing for a bar area with tables, a…
Autumn in Tuscany is the season of grapevines turned golden in the sun. It’s a time to cherish the fruits of the earth and the vine. Restaurants put up handwritten signs touting fresh porcini mushrooms, and small towns hold sagras, festivals celebrating local food and history. Living in Florence over the past few years, I’ve…