ASHEVILLE, N.C. — In a world where a jar of peanut butter costs a dollar more than it did last year and the price of a gallon of conventional milk inches up to $6 in some cities, paying $1.49 for a family-size box of crispy rice cereal can seem like a good idea, even if…
AT A RECENT event in Paris for the London-based jewelry brand Alighieri, the food artist Imogen Kwok laid out along the length of a lavish banquet table blocks of steamed couscous and bulgur that she crumbled at the corners to evoke ancient ruins. Alighieri, which takes its name from the medieval Florentine poet and philosopher…
Jan Longone, a curious, cordial and diligent food scholar who started a mail-order cookbook business from her Michigan basement that led to friendships with towering culinary figures like Julia Child and grew into one of the nation’s great cookbook collections, died on Aug. 3 in Ann Arbor, Mich. She was 89. The death, at a…
When the summer sun is blazing, the mere idea of turning on the oven — even for the most wonderful dish — is revolting. Sure, you may have air conditioning, but why heat up the kitchen if you don’t have to? (You came inside to escape the stickiness and sweat!) You could artfully compose a…
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. SITUATED BETWEEN…
Five years ago, when her son was still in high school, Alejandra Graf invited his soccer team over for a taquiza, a type of party she grew up with in Mexico City. She picked up packs of the biggest, deepest chafing dishes from Costco and filled them with cochinita pibil, the juicy shredded pork reaching…
Two weeks ago, we talked about tomatoes. Last week, we did corn. And so I realized it only makes sense to complete the peak-summer series and tackle zucchini this week. (This little ingredient series has turned out to be my “Godfather” trilogy, my Ring cycle, my “Chronicles of Narnia.”) While zucchini doesn’t quite inspire the…
Much of the so-called cooking I do in summer is just assembling. Slice up whatever produce is on hand, add something creamy or salty for texture and tang, then dress it all with olive oil and a handful of herbs. Total time spent: 20 minutes. Pleasure received: an entire evening’s worth. Repeat for the whole…
I showed up at a friend’s place over the weekend with a pint of Sungold tomatoes and a handful of purple Chinese eggplants, knowing we’d turn it into something delicious for dinner. We didn’t look at a recipe, but kept the idea of pasta alla Norma in mind. We roughly cubed and pan-fried the eggplant…
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. Visit This A Sustainable Getaway in the Cotswolds By Tilly…