It’s been a busy week over here at New York Times Cooking. We published “Dinner in Seven Ingredients (or Even Fewer!)” — a collection of 24 recipes that shows you how to make the most out of very little. It will appear as a special section in the newspaper on Sunday, so you’ll have all…
Though Vienna’s vineyards are within city limits, they can feel a world away. Among the rows of grapes on the edges of the Austrian capital, the sounds and action of 1.9 million people are replaced by rocky paths, the chatter of crickets and a general calm. That is, until September begins. As fall and the…
I don’t worry too much about my food obsessions, which fade in and out all year long. They have a way of naturally sorting themselves out: The habit will become too expensive to sustain (I’m thinking of the boxes of stretchy, wrinkly, extremely satisfying yuba noodles that I buy and want to eat constantly!). Or…
One of my favorite episodes of “This American Life” begins with a conversation between the host Ira Glass and the culinary griot and author Vertamae Smart-Grosvenor. In the episode, Mr. Glass decides to test Ms. Smart-Grosvenor’s claim that she can tell when chicken is done frying by simply listening to the oil. He plays recordings…
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 In Maryland, a Hotel Pays Homage to Its…
An Artist’s Debut Furniture Collection Comes With Sculpted Hands and Eyeballs After working for three decades with gold and oxidized silver, the Brooklyn-based artist and jewelry maker Darcy Miro experienced a revelation with a fistful of clay during a visit to a Fort Greene ceramics studio in 2019. “So many years of burning myself and…
One question I’m often asked is where I get my inspiration for new recipes. My answer? Eating in restaurants! The best restaurant meals don’t just feed your body; they fuel your curiosity, ignite your creativity, make your cheeks glow and make my mind flutter around ingredient combinations that hadn’t occurred to me. Eating out is…
Last month, when the celebrity chef Mario Batali settled two lawsuits brought by women in Boston who said he had groped them in public in 2017, it seemed as if the long string of allegations against him had reached a conclusion. Investigations by the New York Police Department into three possible incidents of sexual assault…
It’s that time again! If you’re just joining us, every month I play concierge and help guide subscribers through the dense and delicious jungle that is New York City dining. This week, we have a reader who wants to know where they should celebrate their birthday solo, a roller skater looking for late-night bites near…
I WAS EATING French fries at the Odeon when I noticed that a server had begun to repeatedly check in. “Oh,” I realized, “she needs the table back.” It was 6:22 p.m. The restaurant was full. Once, 11:40 p.m. had been “a little too early for Odeon,” according to “Bright Lights, Big City,” Jay McInerney’s…