It’s the season of grilled showstoppers and big, easy desserts, but summer pastas may just be the unsung heroes of seasonal cookouts and busy weeknights. Potentially portable, frequently vegetarian and reliably comforting, these recipes from New York Times Cooking can shine at a potluck or be thrown together as an easy dinner for two, with…
I was so excited to buy my first full-size grill, but now that I have it all cleaned up and parked in the backyard, I have to admit that it feels too hot to babysit a grill outside. I’m sure I’ll change my mind soon, but not this weekend! I’m planning meals around recipes that…
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. see This Floating Figures by Katherine Bradford By Gillian Brassil…
Good morning. You miss me? I was in France for work, and if the food wasn’t as great as I’d dreamed it might be, after more than two years in the home office, at least there were ham and cheese sandwiches. Jambons beurres: warm, skinny baguettes with unsalted butter and thin slices of juicy ham…
“I have some folks here who are painting the other side of the house,” my Airbnb host messaged me before a road trip to New Bedford, Mass. “The guys are really quite awesome/talented artists, lots of good vibes.” Indeed, when Aaren, my travel partner, and I turned off County Street to find our home for…
The water was green-blue off He‘eia Kea Pier, that shade of blue with light sinking through it. I grew up on the Hawaiian island of Oahu, but this was somewhere I’d never been, although it was only a 40-minute drive from my mother’s house. There’s a joke that you can spend your life here and…
With Independence Day coming up, cookout season has arrived. What are you taking to the park, the backyard, the beach? Burgers and dogs may initially attract a gaggle of grill supervisors, but seasoned cookout attendees know the sides can quickly steal the show. So, don’t get caught flat-footed: After one bite of the salads, slaws…
While peak-season vegetables don’t need much more than some salt, oil and a sliver of space over an open flame, they’re positively ignited by a little extra attention. These vegetarian recipes range from minimum effort to medium. Most operate as sides or entrees, depending on what you pair them with, but all deliver hugely flavorful…
Happy summer (officially)! I’m Becky Hughes, a social media editor for New York Times Food. When Nikita asked me to fill in for her this week, her requested topic was unsurprising: perfect restaurants for the single-and-ready-to-mingle set. I’m obsessed with first dates. I love going on them, I love watching other people go on them…
Headliner La Pecora Bianca This is the sixth iteration of Mark Barak’s Italian restaurant, and, like the others, some of its features nod to the neighborhood. In the space that housed the popular Isabella’s — noted for its brunch-hungry crowds and densely packed sidewalk tables — Mr. Barak has installed a dining room, bar and…