A burnished turkey may be the eminent Thanksgiving centerpiece, but everyone knows that the real star of the meal is pie. Be it pumpkin, apple, mango or whatever your folks used to make, a golden-crusted pie on the dessert table is a happy sight — even at the end of the most prodigious meal of…
I’d watched enough “Sex and the City” in my 20s to see how brunch could give a group of friends, and the episodic structure they lived in, a leisurely rhythm. But I was a cook — my rhythm was determined by a schedule pinned to a corkboard outside my chef’s office. If it put me…
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. Curving along…
People with young kids often ask me what I cook for mine, since dinner can’t actually always be plain rice or pasta. (Or can it?) This goes doubly for what I put in my daughter’s lunch box: I’m sorry to tell you I don’t have any brilliant, genre-exploding solutions there. I always have that question…
On Christmas Day in Macaé, Rio de Janeiro, Brazil, the kitchen was the gathering place for Thailine Kolb, her cousins, her mother and her aunts. While the children ran around, the women, dressed in matching aprons, prepared a holiday dinner. Mrs. Kolb remembers sprinkling salt on dishes and mashing pounds of yuca for one of…
Good morning. Thanksgiving isn’t one day. It’s a season, an incantation, a way of thinking about the world. And for those of us at New York Times Cooking, the holiday begins now: three weeks of planning and shopping, cooking and baking, counting forks and knives and wondering if there’ll be enough room at the table…
Recipes can be passed down by word of mouth, scribbled on index cards, published in cookbooks. But they’ve always had one thing in common: They’re made by people. Few things, in fact, are as packed with humanity as a recipe. Mixed and folded and baked into each one are their creators’ backgrounds, stories, tastes and…
¼ cup chopped fresh cilantro ¼ cup chopped fresh mint ¼ cup chopped fresh parsley ½ cup raisins ½ cup slivered almonds, toasted ½ cup chopped dried apricots ½ cup chopped pitted dates ½ cup currants ¼ cup chopped fresh ginger 1 tablespoon grated lemon zest 1 tablespoon ground cinnamon 1 teaspoon ground cardamom ½…
At the end of the year that Julie Powell spent cooking every recipe (more or less) from Julia Child’s “Mastering the Art of French Cooking,” she came to mayonnaise collée. It is a hand-whisked mayonnaise thickened with gelatin — a kind of stiff, salty garnish that was piped decoratively over aspics and the like in…
LONDON — Hating or loving the coconut-and-chocolate Bounty bar, perhaps Britain’s most controversial confection, is the kind of topic that can cleave a nation in two in a much less harmful way than nations are usually cleaved in two. Recognizing Bounty’s less-than-stellar reputation, and perhaps trying to profit from people talking about it, Mars Wrigley…