No nonsense protection is what this sturdy pitmaster apron delivers. It was designed for BlueCut with input from Daniel Castillo, whose Heritage Barbecue in San Juan Capistrano, Calif., draws crowds for his Texas-style fare. It’s also extra wide, made from flame-resistant denim with thicker quilting in the belly area to insulate from heat, stitched with…
Every now and then, on a hot day in northeast Los Angeles, you might wish for something sweet and icy and refreshing, and at that exact moment, a raspado vendor will appear. The serendipity of it! Riding in a magnificent converted golf cart, honking the horn as if responding to a local emergency (which he…
In this series for T, the author Reggie Nadelson revisits New York institutions that have defined cool for decades, from time-honored restaurants to unsung dives. This spring in the East Village, blue and yellow flags flutter in the breeze. The sign of support for Ukraine also hangs in the window, alongside loops of kielbasa and…
I can hardly believe it, but here we are in grill season, beach-picnic season, salad-for-dinner season — summer, my favorite time of year to cook. Some people prefer fall for its crispness; winter for its coziness; spring for its promise of something green. Not me. I am here for summer. Proof that this is one of…
Hybrid dishes run the gamut from the sublime to the ridiculous. For every Cronut and brookie bringing delight, there’s a ramen burger or pizza taco just waiting to make you shake your head. The best hybrid dishes operate on several levels. They have cooking techniques that can be seamlessly merged, flavors that build on one…
KNOXVILLE, Tenn. — When Russia invaded Ukraine, Laurence Faber and Emily Williams’s first reaction was to cook borscht. Ukrainian flags had yet to spread across the American lawn-scape, and Potchke, the couple’s Ukrainian-inspired deli, had yet to open in this eastern Tennessee city. They cooked the soup in response to the horror overtaking the peaceful…
FIXIN, France — More than 200 years ago, the early French wine authority André Jullien, in his book “Topography of All Known Vineyards,” cited the Clos de la Perrière as being among the top vineyards in all of Burgundy. He ranked the vineyard, here in this small village near the northern end of the Côte…
The other day, I was thinking about Chicken Marbella, a dish that had a real moment in the 1980s, when it was made famous by Sheila Lukins and Julee Rosso in “The Silver Palate Cookbook.” I imagined the main flavors of the dish — oregano and bay leaves, capers and red wine vinegar, prunes and…
“Tis July’s immortal Fourth; all fountains must run wine today!” Melville wrote in 1851, in “Moby-Dick.” “Would now, it were old Orleans whiskey, or old Ohio, or unspeakable old Monongahela!” Now, after nearly a century in oblivion, Pennsylvania rye is finally making a return — rye whiskey is among the fastest-growing spirits categories in the…
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. step by step The Beauty Expert Jamie Rosen’s Regimen I’m…