Speaking of summer weather, or weren’t we? I pronounce it “exceedingly hot and humid.” While that’s not true of everywhere, of course, I know many people who would emphatically answer yes when asked, “Hot enough for you?” And emphatically no when asked, “Are you going to cook?” Some won’t even turn on the oven or…
Last week, I told you I was in full tomato mode. Which is true. But it’s not the whole story. My other summer love is fresh sweet corn, which I find so irresistible that I drag home far more than I can carry when I leave the market. I’ll probably end up in physical therapy,…
Glass bottles have historically been the perfect containers for wine. They are inert and handily sealed, so wine can age and evolve for years free of influence. They are easy to transport and store. A 750-milliliter bottle is the perfect size for two people. Yet glass bottles have never been more of a problem than…
Homemade soy milk is rich and faintly sweet, with just an edge of complex bitterness, and it’s very straightforward to make. Soak, then simmer dried soy beans until they’re nice and tender, but still hold their shape. Swish them with water to get rid of their papery skins, then blitz the beans with cold water…
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 Jewelry Designer Matthew ‘Mateo’ Harris’s Beauty…
Good morning. For The Times this week, Elyse Inamine wrote about the complicated relationship Korean adoptees in America have with Korean food, particularly among those who’ve become chefs. “They’re coming to terms with a heritage they didn’t grow up with,” she wrote, “and enthusiastically expressing it through the vulnerable, public act of cooking for others.”…
“There are not many Black-owned restaurant groups, made up of Black partners and Black chefs,” Burrell says. “So I want to be an integral part of developing our space in that field. I want everyone to be aware that, you know, Black and brown people contribute to fine dining.” It all feels like a gift…
Nomiya The first izakaya at Roosevelt Field in Nassau County offers interpretations of mostly Japanese fare, like an avocado bomb with spicy tuna wrapped in avocado, and a Suffolk roll, made with kani (surimi), cucumber and torched yellowtail belly. Roosevelt Field Mall, 630 Old Country Road (Meadowbrook State Parkway), Garden City, N.Y., 516-916-2923, nomiyastation.com. The…
Five Years of the Second Avenue Subway A Gen Z friend and I shared an Uber a few months ago, and she asked me what New York was like 10 years ago. (“You should have seen it in the ’80s,” our snowy-haired driver interjected.) I can hear eyeballs rolling across every borough, some international borders…
Despite the grand surroundings, a recent dinner held in the ivy-accented courtyard of Milan’s 17th-century Palazzo Durini had a surprising sense of ease about it. This was by design. “Nothing should feel too precious,” the host, Isabel Wilkinson Schor, said of the gathering, though she could just as easily have been talking about Attersee, the…